NRA Show Blog

White House Chef Sam Kass urges industry to 'lighten' up

By Jennifer McLaughlin, Contributing Blogger

If the dream of First Lady Michelle Obama comes true, America’s youth will develop a taste for broccoli, whole grains and milk rather than chicken fingers, macaroni-n-cheese and sugary drinks.

As an Assistant Chef at the White House and Senior Policy Advisor for Michelle Obama’s healthy food initiative, Sam Kass has a lot on his plate.  In his role, Kass advises the Let’s Move! initiative on food policy issues and overall programming strategy. Kass, who was a featured speaker at the World Culinary Showcase at the 2011 National Restaurant Association Restaurant, Hotel-Motel Show, stressed the pivotal role the food service industry can play in combatting obesity.

America’s Chefs Predict Hottest Restaurant Menu Trends in 2010

By Derrek J. Hull, Blogger-in-Chief

The National Restaurant Association once again tapped American Culinary Federation member chefs to predict nearly 215 food and beverage items, preparation methods and culinary themes as a “hot trend,” “yesterday’s news,” or “perennial favorite” on the nation’s restaurant menus in 2010. More than 1,800 professional chefs from around the country stood ready to meet the challenge.

Here’s a snapshot of what made the cut in 2010 along with interesting insights that shaped these chefs’ decisions.

• Sustainability, local sourcing and nutrition are the hottest culinary themes.

• The top 5 trends are locally grown produce; locally sourced meats and seafood; sustainability as a culinary theme; mini-desserts; and locally produced wine and beer.

• Rounding out the top 10 list are nutritious kids’ meals; half-portions/smaller portions for a smaller price; farm-branded ingredients; gluten-free/food-allergy conscious meals; and sustainable seafood.