What drives culinary trends? Are consumers driven on a whim, or is there some systematic way, by which consumers react to new food trends? What makes some trends thrive, while others seem to die on the vine? Register now to better understand the principles of trend mapping and how they relate to consumer demand.
Don’t miss the opportunity to hear from two of the industry’s top food trend experts to glean insights as to how to apply these ideas to future planning.
Remember, you and your colleagues can dial in from a conference room and participate collaboratively at no additional cost! You will better understand:
Product Developers, Management, Sales & Marketing, Research Staff, Regulators, Academics, Students
Beginner, Intermediate, and Advanced
Member Registration Fee:
04/09/09 12:00 AM
Center For Culinary Development
What is a trendologist? That’s someone who studies hot and happening food and beverage trends. Ms. Nielsen has been fascinated with restaurant culture since she was a child and her parents would take her to visit the tavern her grandparents owned. Living in France led her to discover the delights of pastry, making it a career as a pastry chef in the Bay Area. She has worked at Scharffen Berger Chocolate Maker and managed the educational food and wine programs at Copia: The American Center for Wine, Food and the Arts in Napa, California.
For five years, Mr. Montuori was the publisher of Packaged Facts, which partners with the Center for Culinary Development to publish the Culinary Trends Mapping Report. He has given numerous presentations to major corporations, trade groups and conferences, and has appeared on CNBC, NPR, CNN. He also has been interviewed by numerous national magazines and newspapers.