Trends on Trends give us a glimpse of what the future of food looks like in this clever series of photos of TV dinners put together by the Michelin starred team at Take Root (Elise Kornack and Anna Hieronimus) along with photographer Davide Luciano and food stylist Emily Elyse Miller.
With Millennials pushing the food industry boundaries ever further there is no satiating their desire for convenience food coupled with their desire for healthy food.
“Not always but often, the level of enjoyment we have when eating is contingent on how hungry we are and how convenient the food was to acquire.” Elise Kornack reflects.
Take a look at the future of convenience food below where shaved truffles, oysters and semifreddo are all given a TV dinner makeover. Do they look any less appetizing?
Fleicher’s roasted duck breast/ house mustard with preserved blueberries / beluga lentils roasted in coffee and porcini broth w/ black winter truffle
Beau Soleil oyster w/ white soy tapioca and Spanish olive oil
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.