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SFM confab focuses on cultures, healthful eating

SFM confab focuses on cultures, healthful eating

MONTREAL —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

The conference, entitled “Food—Our Universal Language,” and held Oct. 23-25 at the Hilton Bonaventure Hotel, marked the first time the event occurred outside of the United States. —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

Chef and television personality Anthony Bourdain delivered a keynote speech focusing on the growing popularity of dining. —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

“Food has become an international sensation, and I’m not exactly sure why,” he said. “It is important to me that people eat better, and I don’t mean nutritionally. My obligation ends with you, the guest, having a good time.” —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

Bourdain cited the acceptance of sushi and the advent of celebrity chefs as tipping points in the pendulum swing toward more sophisticated dining. —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

“There is no more pure expression of a place or culture than its food,” he said. “Before sushi we were in a dark age. We [required] all French, Italian and Spanish chefs to cook the way we wanted them to. Now chefs have the power to tell you what to eat. Finally, they have enough juice to get people to eat what they love and eat themselves.” —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

Dean Foster, founder of DF Associates, a consulting firm specializing in intercultural management for global businesses, in his keynote speech emphasized the importance of remaining mindful of the differences between cultures and countries. —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

“We have to first understand the cultural differences between us in order to overcome them,” he said, noting that some 60 percent of all cross-border business ventures tend not to work out as originally planned. “Culture is invisible. We don’t see it, and we look at people as if they were reflections of ourselves, but we have to see them as they are. But one thing that does reveal those differences is food.” —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

Foster further noted that when doing business in different countries it is important to understand that “facial expressions have different meanings.” —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

“Simplify your words and speak in full sentences,” he said. “Remain formal. Never shout, and learn 10 basic phrases in the language of [your host country]. Remember the global rule: Do unto others as they would have you do unto them.” —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

In addition to addressing the difficulties involved in doing business in different cultures, speakers at the conference also addressed how using bold, international flavors could increase taste while appealing to increased consumer desires for more healthful choices. —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

According to Barry Correia, executive chef at Kittansett Club, an exclusive, members-only golf club located in Marion, Mass., successfully integrating healthful choices into daily menus “means we have a responsibility to educate employees and consumers on eating healthfully.” —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

“It is especially important to try to educate young culinarians because it will be their responsibility to provide healthful choices to their customers,” he said. —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

Correia, who is focusing on introducing spa cuisine at golf clubs, told conference attendees that adopting a vegetarian diet could add between nine and 12 years to one’s lifespan. —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

“This is well-documented,” he said.“I truly believe this.” —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

He also noted that more attention must be paid to portion control. —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

“Right now a lot of restaurants promote quantity as value, but that’s the wrong idea,” he said. “Moderation is not deprivation.” —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

Eve Felder, associate dean of culinary studies at the Culinary Institute of America in Hyde Park, N.Y., said key areas affecting “flavor immigration” are Mexico and Southeast Asia, but stressed that authenticity is one of the most important ingredients in the movement’s success. —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

“We’re going to open the door of a global pantry and make deliciousness define healthful foods,” she said. —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

Citing China, India, Japan, Thailand and Vietnam as the Asian countries whose flavor profiles are most in demand, Felder said such spices as ginger, garlic, cumin, chile peppers, miso and wasabi are giving new life to many healthful menus. —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

“India in particular offers a plethora of opportunities,” she said. “Some 85 percent of the cuisine is vegetarian. Another area of opportunity is Vietnam. [Vietnamese] cooking techniques are very healthful.” —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

She added that the demand for more healthful options is a result of better-educated customers who have more experience and exposure to different cultures than previous generations had. —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

“Customers are globally more aware,” she said. “They are well-traveled, enlightened, like variety and enjoy the ability of making multiple choices. And also the TV Food Network has changed the whole horizon.” —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

Felder added that consumers would soon be seeing more small-plate selections on menus, such as tapas from Spain, mezzes from the Middle East, flat-bread pizzas and dim sum from Southeast Asia. —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

“They’re no longer looking at quantity,” she said. “It’s all about quality. Fat is not the enemy, but calories still count and portion sizes will need to be addressed.” —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

Correia added that small, individual desserts are growing in popularity as well. “For $1.95 you can offer three small individual desserts on a plate,” he said. “Three bites, and it’s a great [return on investment].” —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

The conference also turned its attention toward the sustainable-food movement and featured a breakout session moderated by Stu Stein, chef-owner of Portland, Ore.-based Terroir restaurant. —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

“Sustainability is about a mind-set change,” said Stein, who is intent on popularizing sustainability. “You have to understand the source of the ingredients, support sustainable agriculture, and respect the products and the people behind them.” —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

Stein said developing a more sustainable operation is not as difficult as it might seem and suggested taking such steps as finding sustainable, local products for use, choosing seasonal and local ingredients, joining a group like Chefs Collaborative, and asking a lot of questions. —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

“It may take additional money initially, but at the end it will save you both time and money,” he said. —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

The conference ended with the passing of the gavel from society president Sally Minier to president-elect Kathy K. Sanders, vice president of corporate services for Charlotte, N.C.-based banking concern Wachovia. —Understanding cultural differences, encouraging sustainable practices and providing more healthful alternatives topped the agenda at the Society for Foodservice Management’s annual conference held here this year.

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