chefneil

Foodies,
The new year is right around the corner, and our Sysco chefs from all over the country are already buzzing about 2016 Food Trends. Here’s a short preview of some of the exciting trends we’re predicting will be big next year.

Vegan is for everybody – People have been vegan for decades but now even people who don’t follow a strict diet are getting into vegan dishes such as agedashi tofu, curry dishes, and cauliflower steaks.

We can pickle that – Pickled and fermented foods have become increasingly popular. We predict that cauliflower, onions, eggplant, zucchini, and fennel bulbs will get dunked in vinegary, herbal and garlicky solutions.

Global BBQ – Travel the world and one thing you’ll find is that all cultures love cooking over an open flame. We think this will be the year that Thai, Brazilian, Argentinian, Australian, and Korean Gogi barbeque will be big.

Soup’s on! – Ethnic soups made from slow-cooked meat broths like ramen, posole, and pho are sure to be on every trendy menu this year.

Beyond constantly trend watching, we are currently involved in many other efforts concerning culinary education and focusing on delivering the right information to help improve your operation. Sysco understands that continued education is important to keep your business humming and Sysco Foodie magazine is just one example of how we keep our customers up to date. Our Business Review program is another unique way for us to connect you to culinary and operations experts from across the country who can provide dedicated one-on-one consulting services. Check out pages 17-19 for more details.

Another continuing effort here at Sysco is local and sustainable. As we have in past issues of Sysco Foodie magazine, we are featuring recipes from some of our regional chefs that incorporate ingredients from local farms and suppliers. We talk to Chef Mat Accardi in Long Island on pages 8-9 and Chef Spencer Richins in Sacramento on pages 34-35.

Lastly, Sysco is extremely proud to be a sponsor for the upcoming season of Food Network’s new show Chopped: Impossible, which features Chef Robert Irvine. We’re providing ALL the pantry items for the contestants (special thanks to Chef Salvatore, Alison Marts, Carl DiMaggio and the whole team at Sysco Metro New York for delivering all the product!) and we offer you the option to Shop the Chopped Pantry inside this magazine. Our professional chefs at home will also have the chance to win their own Chopped: Impossible challenge. Read all about the show and contest details on the following pages.

I hope you enjoy all the recipes, tips, trends and latest news from Sysco in this issue of Sysco Foodie magazine. Don’t forget to visit ChefRefFoodie.com for even more great ideas!

Cheers and have a flavorful day!

Chef Neil Doherty

Sr. Director of Culinary Development

chefneil

Foodies,

Here’s an interesting bit of information I learned at South by Southwest this year in Austin, Texas: In 1950, 25% of food dollars went to eating out. Today, it is 50%. There is literally no more room to grow eating-out occasions. It becomes up to the restaurant to get smarter about how they attract new and keep current diners.

The importance of culinary innovation in today’s atmosphere of ever-changing consumer wants and needs will only continue to grow. Sysco works hard to help our customers stay on the cutting edge. We’re happy to get out there, do the research and deliver it right into your hands via Business Reviews and other sources, like ChefRef® Foodie Magazine and ChefRefFoodie.com

Using locally sourced products is currently a big deal. To many consumers (especially Millennials), where a meal’s ingredients came from matters more than who’s cooking it. On pages 4-7, we’re sharing some Sysco all-stars when it comes to supporting local suppliers and growing partners. This continues to be a huge initiative for Sysco as well as increasing our sourcing of more sustainable, green products.

At this year’s NRA Show, May 16-19 we’ll be showcasing some exciting new Sysco products and a group of our chefs will be doing demos throughout the weekend. See page 31 for a preview of some of the events we have planned, including a “Foodamental Session” from yours truly on scratch-made breads. Visitors to our booth can also get some great ideas for appealing to different segments, like our rapidly increasing Hispanic customer base. Check out Paulsen Foods trendy new line of authentic Latin appetizers before the show on page 18.

Speaking of trends, throughout this edition you’ll find many suggested recipes and tips based around our Sysco Chef’s ’15 Food Trends. We encourage you to take our ideas, make them uniquely your own and then reap the benefits. Remember – it’s never
too late for innovation.

Cheers and have a flavorful day!

Chef Neil Doherty

Sr. Director of Culinary Development

chefneil

Foodies,

The food industry requires chefs and restaurateurs to stay on top of ever-changing consumer tastes and unique needs. Today, millennials are making a huge impact on the way Americans eat. No longer are people looking for three square meals a day. Busy lifestyles are forging a “grab-and-go” way of eating with a bigger focus on snacking and eating many small meals every few hours. In fact, a 2013 Hartman survey found that 48 percent of Americans skipped meals at least three times a week, and 63 percent decided what to consume less than an hour before eating. These behaviors are only going to grow.

Keeping this thought in mind, our Sysco team of chefs has already put together our predictions for 2015 food trends. We’re looking ahead and want to give our customers the knowledge they’ll need to stay cutting edge or “frosty,” as I like to say. We’ll be unveiling these trends in the coming months but they stick with the snacking concept including bar food snacks with cool applications, specialty choose-your-own seasonings for fries, micro dessert trios and the next level of street food plus much more that we can’t wait to share with you.

This edition of ChefRef® Foodie Magazine wraps up the end of the year with tons of great ideas for the fall as well as an early holiday preview to help you plan ahead for the busy season. On page 25 we foreshadow the pending snacking trend with some suggestions for incorporating snack foods into your holiday menus. This issue also features a couple more of our standout Sysco customers in the continuation of summer’s “Regional Road Trip,” and we’re very excited to tell you about new and innovative products and services from Sysco throughout the magazine. When you finish reading, don’t forget to stop by our new ChefRefFoodie.com website regularly to stay up to date on more trends, tips, recipes and more!

Cheers and have a flavorful day!

Chef Neil Doherty

Sr. Director of Culinary Development

chefneil

Foodies,

On Saturday, May 17, I met with Air Force Brigadier General (select) Patrick Doherty, the Director of U.S. Air Force Food Service at Kraft Headquarters in Chicago. There were representatives from all five branches of the military present as well as the Assistant Secretary of Defense. At the event, I gave a Food Cost Control seminar to an enthusiastic group of military culinary specialists that highlighted three key points:

• How to manage portion control by using the proper tools;
• the importance of advanced preparation techniques and pre-staging to avoid overproduction; and
• 100 percent utilization of produce ingredients to increase yield and reduce food waste.

The students were selected from various bases across the country for their professionalism, teamwork and outstanding food service achievements. They were invited to Chicago for the National Restaurant Association (NRA) Show and Military Awards Banquet hosted by the NRA Military Foundation.

Sysco Corporation is a proud sponsor of the NRA Military Foundation whose mission is to link industry and educators with military foodservice personnel to improve feeding operations, share industry best practices and increase awareness of industry career opportunities after leaving the military. Overall we had a great turnout and the time was very well spent with an excellent response from both the students and leadership. This was an absolutely fantastic experience and we’re looking forward to working closely with the NRA Military Foundation in the future. How truly exhilarating to be able to give back to those who have done so much for the U.S.!

Cheers and have a flavorful day!

Chef Neil Doherty

Sr. Director of Culinary Development

chefneil

Foodies,

Summer is finally here, and what better time to take a road trip? In this issue’s “Regional Road Trip,” we are really proud to be featuring a few of our outstanding Sysco customers and chefs from the Midwest, Northeast and Southeast. We invite you to travel with us to these regions for some local flavors and look for the continuation of our road trip this fall as we move westward. No matter where we are in the country, there’s endless inspiration provided by the community businesses and chefs alike.

Culinary innovation is always a common theme at Sysco, and this summer we’re firing up our grills in preparation for some inventive new items. In a collaborative effort, Dr Pepper®, John Soules Foods and Sysco developed a line of Dr Pepper® branded and flavored products that are first to the market, including heat and serve pulled pork, chicken strips for fajitas and BBQ chicken wings. See page 11 of the Summer 2014 issue of ChefRef® Foodie for a preview!

Right now I’m also really excited about broadening my horizons with ethnic foods such as Middle-Eastern and African cuisines. It’s interesting to take ingredients these cultures have used for centuries and incorporate them into everyday applications. Take “skhug” for example. It’s a Middle-Eastern spicy sauce that contains red, green and hot peppers, garlic, coriander and various other spices. It’s great on shawarmas, served as a condiment with pita or other breads and more. Check out page 18 for more other great ideas for incorporating ethnic flavors on your menu.

Lastly, summer is a time when we really embrace our strong relationships with growers, ranchers, processors, foodservice peers and influencers. Sysco is working on a lot of cool new products like sustainable rice, grass-fed beef and other healthy food initiatives. These will further reinforce our commitment to ensuring a reliable and safe supply of food for our customers.

Enjoy all the recipes, tips and trends in this issue of ChefRef® Foodie Magazine.

Cheers and have a flavorful day!

Chef Neil Doherty

Sr. Director of Culinary Development