ICE’s Culinary Management Instructors are seasoned industry professionals who are still active in the industry and working on their own projects while teaching classes at ICE. Here on DICED, two of our Instructors, Julia Heyer and Vin McCann, have regularly been looking at topics and trends in the industry, shedding light on some complicated issues and sharing their in-depth expertise. This week, Julia and Vin are taking off the gloves and putting their own spin on things to watch for 2012 — without holding anything back.
Julia, let’s kick the New Year off on the right foot, or at least the foot a good portion of the blogosphere kicks off on. Like every columnist, blogger and expert, let’s address trends for 2012… On second thought, forget that! How about a page out of the Jimmy Cannon book of tricks; “Nobody asked me, but…”
Nobody asked me, but the term “foodie’, descriptive of virtually everything and nothing needs to go the way of the pet rock.
N.A.M.B. can the cutting edge, self-appointed experts in the industry please stop trying so hard to create new trends. I don’t need flowers frozen into the ice cubes floating in my drink, or some arcane atomized substance posing as a cocktail.
N.A.M.B. trend identifiers ought to have to put their money where their mouths are when they prognosticate about the future, or, at the very least, publicly own up to their lifetime accuracy percentage. Roulette wheels have more predictable outcomes than restaurant “trend” predictions.
N.A.M.B. sooner or later there has to be an end to the discovery of new, exciting, hitherto unknown vegetables.
N.A.M.B. the endless expert pontificating about the nutritional value of foods is really sapping the fun from food and beverage. Let’s face it — none of us are going to live forever, and 50 is not, nor will it ever be, the new 30.
N.A.M.B. does anybody really believe that in a list of “101 best restaurants” that the author can objectively qualify the difference between number 68 and number 69, or even 89 for that matter?
Vin, wow. You seem to have missed my sunny disposition. Let me start by asking you, did your sense of humor drown over New Years? Perhaps eggnog prepared by a “foodie”? May I recommend a bottle of fancy champagne and maybe some scorzonera stew to brighten the mood? It’s a new year, a reset button, and you did ask me, so… More…