In just three days, MenuDirections delivers years of insights
Salon A, B, C
Staffing and employee recruitment continue to be the top issues facing the non-commercial foodservice professionals. Come share your successes, share your struggles, learn from your peers, and take comfort in the collective wisdom of the AHF.
Register here – https://ahf.memberclicks.net/staffing-for-success18
Local radio personality and culinary activist Poppy Tooker welcomes the group to New Orleans, and talks about the rich culinary history of Louisiana. Her experience in the local slow food movement will help inform foodservice directors who are aiming to highlight local ingredients, transparency and “real” food in their operations.
Technomic’s Joe Pawlak lays out the economic drivers, consumer demands and legislative landmines impacting the noncommercial segments today.
From the latest flavors to trending preparation methods, tune up your menu with ideas, insights and inspiration from these targeted educational workshops.
Salon A, B, C
It is a challenge to satisfy your diners’ needs today. They seek premium, clean and simple foods; a balance of healthy and indulgent options; adventurous, global flavors; variety and solutions for special dietary needs; and so much more. The chefs at Blount will share innovative, practical menu ideas featuring premium sides, which will make your job easy and keep your diners coming back for more.
Gluten-based grains remain an issue for the food industry because an increasing percentage of the population is choosing to eat gluten free. Yet gluten-free baked goods are some of the most nutrient-poor foods in the market because they are composed primarily of starches and stripped of all the original nutrition value found in whole grains. In this application workshop, Dr. Painter will cover the science behind gluten free and the nutritional and health benefits of using a whole-grain ingredient such as sorghum in place of starches in gluten-free foods to increase fiber, protein and antioxidants. Chef Landolphi will present the art of gluten-free cooking using sorghum to create nutritious, delicious, flavorful and visually appealing baked goods that consumers want.
The secret to delicious, regional cuisine all-year-round? It’s in the sauce! As diners seek more regional and localized menu options, join Chef Mark Garcia of Avocados From Mexico as he demonstrates affordable, cutting-edge ways to bring bold regional flavors to the menu with delicious avocado-based sauces and spreads that are fresh, delicious and always in-demand. You’ll leave with creative, actionable ideas and techniques on how to add value the menu all-year- long!
Southern Food and Beverage Museum
The Southern Food & Beverage Museum is a unique and comfortable space, reminding you of both your mother’s kitchen and a country juke joint. In the glow of vintage neon signs, sip cocktails, eat and mingle, while trying out turn of the century kitchen tools. In this “movable feast,” chefs will cook local favorites and bartenders will pour delicious cocktails in front of the Museum of the American Cocktail exhibit. Join us for this special experience!
5:45pm – 6:00pm | Check In at New Orleans Marriott Canal Street entrance off the hotel lobby
6:00pm | Group Departure from Hotel
6:15pm – 9:15pm | Taste of New Orleans Dinner Southern Food & Beverage Museum
9:15pm | Group Departure to Hotel