Culinology - December 2017 - 18
MENU trends
While eager to emphasize the healthfulness of 70% dark
chocolate, he concedes there could be an optional Fourth
Pleasure, "a bit of spirit such as rum, bourbon...splashed
on."
Students take the initiative
This past summer, when Zachary Miller, lecturing instructor, baking and pastry, at the CIA's Hyde Park, NY,
campus, took the Three Pleasures Initiative to class, he
found it provided him with the opportunity to think of the
natural sweetness of product. "I've always used sugar to
amplify flavor. For me, it was a reminder that things can be
beautiful on their own," Mr. Miller said.
While highlighting dark chocolate in a Three Pleasures
dessert, he incorporates pecans since it's one of the
sweetest nuts and allows him to use less sugar. "Playing
around with texture in order to surprise and delight the
guest, I made a pecan puree, using its creaminess on the
plate."
"I'll use vegetables in dessert - especially beets with
their incredible amount of sweetness - also sweet corn,
tomatoes, etc. When I was working in a restaurant, I once
prepared a dessert of roasted chanterelles pureed with
Story continued on page 20
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18 | Culinology | DECEMBER 2017
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Cake: The New
Power Breakfast?
When in the course of
developing its Cutting Edge
Culinary Trends for 2017 report,
the culinary staff at Sterling-Rice
Group, the Boulder, Colo.-based
market research/branding
innovation development firm
created the mantra, "WakeCake." Distilling information
presented in studies from
Syracuse University and Tel Aviv
University, the team concluded
"there's no need to wait until after
dinner to enjoy dessert. Feel free
to wake, [eat] cake, and attack
your day with a focused brain."
In fact, according to Liz
Moskow, the company's culinary
director, eating dessert after
breakfast could help people lose
weight. "This way, you have as
much awake and active time as
possible to burn those calories
during the day," she said. For
some, the best news is that "a
daily dose of chocolate improves
cognitive abilities, such as
memory and abstract reasoning."
Ms. Moscow goes on to
warn that this chocolate cake
or chocolate-laden dessert in
moderation "shouldn't be a huge
calorie bomb or a giant portion
of uber sweet chocolate goo, but
a quality pastry made with dark
chocolate - about 70% cocoa
- and other healthful ingredients;
it can be the new 'Power
Breakfast.'"
Photo by: © fahrwasser - stock.Adobe.com
http://stock.Adobe.com
http://www.integrativeflavors.com
Table of Contents for the Digital Edition of Culinology - December 2017
Culinology - December 2017
TABLE of contents
PRESIDENT’S letter - Change is the constant
Emerging Trends - Tapping into MOCKTAIL MANIA
HEMP heating up
INGREDIENT trends - The complexity of formulating with yogurt
MENU trends - Healthy indulgences
MEMBER profile - The spice girl
A regional voice in Culinology
EXPERT voices - INNOVATION pressures near boiling point
INDUSTRY NEWS
PETITS fours - THE NEW PLEASURE PARADIGM
NEWS bites
AD index
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - 2
Culinology - December 2017 - TABLE of contents
Culinology - December 2017 - PRESIDENT’S letter - Change is the constant
Culinology - December 2017 - 5
Culinology - December 2017 - Emerging Trends - Tapping into MOCKTAIL MANIA
Culinology - December 2017 - 7
Culinology - December 2017 - HEMP heating up
Culinology - December 2017 - 9
Culinology - December 2017 - INGREDIENT trends - The complexity of formulating with yogurt
Culinology - December 2017 - 11
Culinology - December 2017 - 12
Culinology - December 2017 - 13
Culinology - December 2017 - 14
Culinology - December 2017 - 15
Culinology - December 2017 - 16
Culinology - December 2017 - MENU trends - Healthy indulgences
Culinology - December 2017 - 18
Culinology - December 2017 - 19
Culinology - December 2017 - 20
Culinology - December 2017 - 21
Culinology - December 2017 - 22
Culinology - December 2017 - 23
Culinology - December 2017 - MEMBER profile - The spice girl
Culinology - December 2017 - 25
Culinology - December 2017 - 26
Culinology - December 2017 - A regional voice in Culinology
Culinology - December 2017 - 28
Culinology - December 2017 - 29
Culinology - December 2017 - 30
Culinology - December 2017 - EXPERT voices - INNOVATION pressures near boiling point
Culinology - December 2017 - 32
Culinology - December 2017 - 33
Culinology - December 2017 - 34
Culinology - December 2017 - 35
Culinology - December 2017 - 36
Culinology - December 2017 - 37
Culinology - December 2017 - INDUSTRY NEWS
Culinology - December 2017 - 39
Culinology - December 2017 - 40
Culinology - December 2017 - 41
Culinology - December 2017 - 42
Culinology - December 2017 - 43
Culinology - December 2017 - 44
Culinology - December 2017 - 45
Culinology - December 2017 - PETITS fours - THE NEW PLEASURE PARADIGM
Culinology - December 2017 - 47
Culinology - December 2017 - 48
Culinology - December 2017 - NEWS bites
Culinology - December 2017 - AD index
Culinology - December 2017 - 51
Culinology - December 2017 - 52
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