Wazzup Pilipinas!
Food entrepreneurs composed of chefs, culinary experts and businessmen running restaurants, food kiosks or stalls, teaching in schools, participating in food markets, have their own buildings, or situated in malls, shared their insights on what are currently trending in the food industry.
The event started with the hosting of Luanne Dy, an Unang Hirit co-host, and the welcome remarks of Colin Butler, Managing Director of Unilever Food Solutions. Followed by RJ Ledesma as first speaker of the day who talked about the Mercator Centrale Food Market and what are currently trending in the restaurant or food industry. Executive Chef Robby Goco of the famous Cyma restaurant was second speaker who also talked about Food Trends.
RJ Ledesma used a presentation acquired from Anton Diaz's food blog which says that we need to be able to distinguish a trend from a fad and that the current trends nowadays are slow but healthy foods like organic food restaurants, white linens are out and casual fine dining is in, restaurants are now of hipster design, unconventional location but surprisingly yummy foods, Filipino dishes are in composed of Filipino ingredients, flavors and artists, and street food markets are in.
Chef Robby Goco says food trends are like fashion trends because they come and go and speak of the times. When not in current style, food appears dated, unappealing and not so fresh.Good examples are the ramen, burgers, the cronuts, and the brookies which are like the bell bottoms and loom bands which are more like a fad. Breakfast are still in demand but on the healthier side, and that food trucks never caught on in the country because of licensing issues.
Ross is known as the Pambansang Blogger ng Pilipinas - An Information and Communication Technology (ICT) Professional by profession and a Social Media Evangelist by heart.
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