McCormick’s ‘Together, We Flavor’: A culinary expertise and innovation forecast

By Joyce Babe Pañares

MCCORMICK Culinary, through its “Together, We Flavor” event, presented delightful food inspirations and insightful revelations on the food industry that go beyond flavor.

The spotlight was on McCormick’s 23rd Flavor Forecasts that looked into over a thousand trend signals and sampled hundreds of flavors.

The McCormick Culinary team of experts identified three main flavor trends for 2023:

Full Flavored Fats - Gone are the days when fats were misunderstood and shunned. Now, they have emerged as the unsung heroes in the kitchen, infusing everyday dishes and drinks with an irresistible richness. From velvety butter to plant-based wonders, the possibilities are endless and the flavors are simply divine.

This hotel’s first design when it first opened in 1913 one of the most desirable and exclusive views of Tel Aviv, a breathtaking view of the city and its surroundings.

The L’Epoque restaurant, the first for the Robuchon group in Israel, has opened at the entrance floor of the hotel. The owning group prides itself on being one with a total of 31 Michelin stars from its chain of restaurants worldwide. The group’s Chef David Alves was the right-hand man of the legendary chef Joel Robuchon for more than 20 years and took the reins of the company after his death.

At the hotel’s opening ceremonies, owner Dominique Romano declared that reviving the hotel is “fulfilling a great personal dream” that was born out of his great love for Tel Aviv and Israel. He is overjoyed to have the opportunity to breathe life into the historic building by bringing modernity and the art of hospitality to an unparalleled level.

MGallery is part of the Accor group and is a chain of 107 boutique hotels in 31 countries. These hotels combine uniqueness and elegance and capture the hearts of guests with their creative and attractive design style. We have one of these hotels here in Manila and it recently opened along Roxas Boulevard, easily becoming the favorite of the party set.

If your future travels should bring you to the Holy Land, the Elkonin Hotel Tel Aviv, Israel’s very first hotel, has opened its doors for you.

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YOUR MONDAY CHUCKLE:

A group of women were at a seminar on how to live in a loving relationship with their husbands.

As part of the lesson, they were told to text their husband, “I love you, Sweetheart!” just to determine their husband’s love for them. One reply was, “What now? Did you wreck the car again?” ----------O----------

Everyday French - This cuisine has been liberated from the confines of fine dining to make its way into the hearts and kitchens of everyday food lovers. Grounded in the techniques and ingredients of French cooking, but democratized for today’s kitchen, French cuisine has never been more approachable.

Beyond Heat - Heat means more than being just hot. McCormick pushes beyond singular spicy by experimenting with complementary ingredient pairings that push boundaries and awaken the senses with the different notes that each spice brings out.

Grand Hyatt’s Executive Chef Mark Hagan presented his Loup De Mer A La Meuiniere – a testament to the power of full-flavored fats. The delicate sea bass, pan-seared to perfection butter, was crowned with a luscious lemon caper butter sauce.

The Camembert Au Four showcased the magic of Everyday French. Baked to perfection, the creamy camembert was adorned with homemade fig jam, honey, and toasted walnuts.

The Spiced Soft Serve Ice Cream, on the other hand, showcased the strength and depth of spices beyond their fiery reputation. Velvety vanilla soft serve, infused with McCormick’s Szechuan peppers, took center stage, accompanied by a delicate honey twill.

For his part, Miko David, president and co-founder of David & Golyat Management, Inc., shared insights on consumer preference in the Philippines.

He said the pandemic has reshaped the dining landscape, with fast food services surging in popularity and chicken dishes becoming a morning staple.

David also noted the influence of social media in shaping consumer choices, underlining the importance of establishing a strong digital presence for food establishments.

Greg Camacho, Grab Director for Deliveries, said that in a world where hybrid lifestyles reign supreme, “an omnichannel strategy is integral in futureproofing the success of businesses after the height of the pandemic.”

“Food enterprises must provide consumers with the digital convenience they need both for on-demand deliveries and in-store dining. The future of food lies in embracing technology while nurturing authentic human connections,” Camacho said.

Eric Dee, Chief Operating Officer of Foodee Global Concepts, added that technology is a powerful tool to enhance efficiency and streamline operations, allowing more time for meaningful human connections in the culinary industry.

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