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FOOD TRENDS FOR THE '90s TO ELIMINATE "MOTHER SAUCES" AND SATISFY "ALTERNIVORES"

 FOOD TRENDS FOR THE '90s TO ELIMINATE "MOTHER SAUCES"
 AND SATISFY "ALTERNIVORES"
 WHITE SULPHUR SPRINGS, W.Va., Nov. 3 /PRNewswire/ -- Food trends for the '90s will include the elimination of "mother sauces" such as cream sauce and satisfy "alternivores," people who make a conscious decision to alternate between eating meat and vegetables, said L. Timothy Ryan, certified master chef and vice president of education for The Culinary Institute of America.
 Ryan and fellow certified master chefs Mark Erickson, executive chef of the Cherokee Town & Country Club in Atlanta; Hartmut Handke, owner of Handke's Cuisine in Columbus, Ohio; and Richard E. Schneider, director of food and beverage for Harrah's Atlantic City, identified seven significant food trends as panelists in a discussion of "The Future of Food Trends in America" held at The Greenbrier on October 31.
 Panel members were among 114 members of the culinary elite who gathered for a weekend at the Mobil 5-Star, AAA 5-Diamond resort to celebrate the 20th Graduation Exercises of the resort's Culinary Apprenticeship Program and first-ever Alumni Reunion.
 Defining food trends as long-term, sustainable and general influences on foods, as contrasted with fads which focus on dishes or ingredients, the chefs described trends that will influence cuisine in the '90s and beyond:
 -- Nutrition -- Increasing emphasis on nutrition is resulting in smaller portions of meat and fish and a greater variety of more vegetables.
 "Sauce making will become a direct manifestation of nutrition, thus the elimination of "mother sauces" such as cream sauce which will be replaced with healthier vegetable juices, light vinagarettes and broths," Ryan said.
 -- Vegetarianism -- Vegetarianism has skyrocketed in the past 10 years and is expected to continue to grow in popularity through the '90s, along with the percentage of customers known as "alternivores" who alternate between eating meats and vegetables.
 -- Comfort -- Baby boomers born between 1946 and 1964 seeking physical and psychological comfort from food will create a demand for foods that are braised, roasted and stewed.
 -- Convenience -- Customers with continually decreasing attention spans "developed by television remote control and other technology" expect convenience from the food industry. As a result, food service will speed up and menu choices will be uncomplicated for quick decisions.
 -- Food Safety -- The public's growing concern for food safety will result in increased government inspection and testing of foods, particularly seafoods.
 "Food purchasing habits are changing as buyers look beyond convenience in purchasing and instead look for quality," Erickson said. "For instance, overnight delivery services enable fresh seafood from Washington and Oregon to arrive at my restaurant in Atlanta in the morning before I do. But the industry has to educate customers that as quality increases, often so does the price."
 -- Value -- Customers expect value for their dollar.
 "Customers are willing to pay good money if they get fresh ingredients, quality food, properly served," Handke said.
 -- Quality -- Quality, a buzzword in the industry, is a major influence on increasingly sophisticated customers who expect quality food and service.
 The prevalence of Total Quality Management in the '90s means "if customers are not completely satisfied, they won't be expected to pay," said Schneider, also an alumnus of the Culinary Apprenticeship Program, class of '66.
 Ryan added that companies adopting Total Quality Management training techniques are resulting in much more discerning customers.
 The alumni audience represented all aspects of the food industry, including presidents of restaurant groups; directors of food and beverage and hotel operations; executive chefs of airline companies, country clubs, hotels and resorts, hospitals, correctional institutions and food marketing companies; owner/operators of bakeries, chocolate shops, restaurants and catering businesses; and food brokers.
 Questions asked revealed the panelists' insights into the future of chocolate and seafood safety regulations, among others.
 Given the trend toward increasing emphasis on nutrition, Mark W. Gray, owner of Cacao's Chocolate Shop in Charleston, S.C., and alumnus, class of '79, queried the panel on chocolate to receive reassurance that the sweet's popularity is not in decline.
 "Chocolate remains the most favorite dessert on any menu," Handke said.
 "I can't imagine a world in which chocolate is not popular," Ryan said.
 Fears about chocolate alleviated, the culinary crowd sought further comment from the panelists on seafood regulation.
 "The future definitely holds seafood inspection. The government is testing inspection methods and seeking to develop sensible safety measures for restaurant and hotel food," said Ryan. "The issue has spawned a whole new industry, aquaculture, but it has a long way to go to produce safe seafood in a controlled environment that tastes like wild seafood."
 Panelists also served as judges for the 20th Graduating Exercises of the Culinary Apprenticeship Program's hot and cold food competitions. The competitions are rigorous final examinations required of the graduating apprentices.
 Since its inception in 1957, 216 students including this year's graduates have completed the extensive two-year classroom training and apprenticeship in The Greenbrier's kitchens to receive their diploma. The students' extensive course of study includes preparing the resort's highly acclaimed sauces, soups, salads, appetizers, meats, poultry, seafood, vegetables, pastries, breads and desserts.
 There was little doubt returning alumni enjoyed the reunion weekend.
 "The turnout of 107 alumni spanning 35 years and all corners of the United States is incredible," said Rodney Stoner, director of food and beverage for The Greenbrier, alumnus, class of '69 and organizer of the alumni event. "It is an outstanding reflection of The Greenbrier sense of family. As alumni we all share a great deal in common, and of course we are all delighted to honor the accomplishments of each other and The Greenbrier Culinary Apprenticeship Program."
 -0- 11/3/92
 /CONTACT: Sharon Rowe or Pam Ritchie of The Greenbrier, 800-624-6070; or Peggy M. Hayes of Fahlgren Martin, 304-424-3591, for The Greenbrier/ CO: The Greenbrier ST: West Virginia IN: LEI SU:


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