The Menus of Change® Leadership Summit is a widely anticipated annual event for both the foodservice industry and culinary professionals. Since its launch in 2012, the joint initiative between The Culinary Institute of America (CIA) and the Harvard T.H. Chan School of Public Health has provided the foodservice industry timely and indispensable information for offering healthy, sustainable, delicious food choices, and an ongoing series of tools and guidelines for foodservice professionals.
Over the past three years, the CIA, the Food for Climate League, and the Menus of Change University Research Collaborative have commissioned a nationwide survey of 1,500 Americans, facilitated by the research firm Datassential, to probe beliefs, attitudes and aspirations. of consumers who are the basis of the plant-forward trend. The survey highlights are announced at the Menus of Change Summit at the CIA campus in Hyde Park, New York.
Because the Menus of Change initiative sparked such significant interest in the restaurant business, we contacted Allison Righter, MSPH, RDN, director of health and sustainability programs for the Strategic Initiatives Group at the CIA.
We asked Ms. Righter questions that will give Total Food Service readers a better understanding and appreciation of Menus of Change’s positive impact on food service.
1. What is the overall goal of the Menus of Change initiative?
Menus of Change aims to stimulate new insights and innovative solutions in the restaurant industry to address our most pressing environmental and public health challenges: obesity and chronic diseases, sustainability and climate change. At the heart of Menus of Change are 24 healthy and sustainable menu principles that provide chefs and restaurant leaders with guidance for creating nutritious, environmentally sustainable, socially responsible and most importantly delicious recipes and menus. The annual summit and related educational resources support catering operators’ ambitions to make changes in food purchases, menu development, training programs and within the wider food system.
2. Why and how did it get started? Who attends the initiative?
For more than 20 years, the CIA and Harvard Chan School have worked together to translate the science of nutrition into actionable strategies for changing people’s diets and improving public health. As scientific evidence began to grow on the link between diets and personal and planetary health, our team identified an opportunity to educate the restaurant industry and enable the next generation of culinary and business leaders to make changes in their communities. .
The first leadership summit took place in 2013 in Boston, at which time we also published the first in a series of reports, developed in collaboration with leading scientists and business experts from the Menus of Change Business Leadership and Scientific Advisory Councils. The reports provide a snapshot of the food industry’s progress towards health and sustainability goals.
The annual gathering, now held annually on the CIA’s New York campus, attracts more than 400 leaders from nearly every sector of the restaurant industry. General sessions are streamed live via the web and subsequently posted on the website for viewing on demand.
3. What are the benefits of attending the summit?
Attending the summit in person offers an unprecedented inspiring and educational experience for those working to transform the future of food and restaurant services in the United States and beyond.
Curated sessions cover a range of topics that are critically important to chefs and restaurant professionals working to ensure the financial viability of their operations, while promoting key imperatives in nutrition, environmental protection and social responsibility.
In addition to these high-impact sessions, attendees participate in numerous in-depth sessions that explore the principles of the Menus of Change in Action through cooking demonstrations and question and answer sessions with speakers and other attendees.
And of course we are the CIA, so obviously people come for the food! Throughout the conference, meals, receptions and breaks showcase delicious recipes inspired by the world, which are then made available to attendees after the conference.
All of this and our amazing campus, which MSN has named one of the “50 Most Beautiful College Campuses in America”, make the Menus of Change Summit one not to be missed!
4. The Menus of Change began in 2012. Since then, what do you see as its most positive, enduring impact on the foodservice industry?
Since its inception, Menus of Change has been at the forefront of food trends, translating research and corporate innovation at the intersection of health, sustainability, social responsibility and flavor. The initiative involved thousands of restaurant leaders and contributed to a growing inseparability in industry conversations about personal and planetary health.
Participants tell us they leave the top with improved knowledge, skills and contacts to implement meaningful operational changes within their organizations that ultimately boil down to influencing consumers’ food choice.
And from the publication of industry checklists, as well as the growth of CIA sectoral collaborations, including Menus of Change University Research Collaborative and Healthy Kids Collaborative, we can see that the Menus of Change principles are being adopted by practitioners both here in the United States. than globally.
5. What was the theme for the 2022 summit? What do you think were the top takeaways from the summit by the attendees?
The central theme of the 2022 Summit was to support the restaurant and restaurant sectors, still undergoing reconstruction from the devastation of the pandemic and related labor and supply chain challenges, to accelerate their efforts in the transition to a healthier environment, more sustainable and equitable food system.
With the UN Food Systems Summit and other major scientific consensus reports over the past year calling for urgent collective action to avoid catastrophic disasters, we wanted to bring people and perspectives together to help inspire deeper commitments to act, with courage and quickly, to address these problems.
The main discussion areas this year included:
Making changes to our diets can have immediate effects on our physical health and the health of the planet. Harvard Chan School Principal Michelle Williams noted, “Food can be an obstacle to human prosperity; but it can also be one of our greatest assets …. Chefs and professionals in the restaurant business are the creators of taste; the ones who they have the power to produce the food we eat, the food we should eat, the food we want to eat ”.
Farmer-chef Matthew Raiford reminded the audience that there is no way to have a healthy and sustainable food system without farmers or seed savers. Sustainable means that we look beyond ourselves to the next generations and their health. We must invite farmers and seed savers to participate in these conversations.
Last year it produced a series of new zero net commitments made by restaurant and hospitality brands and more and more investors are putting ESG at the heart of their businesses, as summarized by Melanie Levine of the World Business Council for Sustainable Development and Akash Mirchandani , Vice President of Fondo Cucina. Food service operators can contribute to net zero and other corporate sustainability goals through the choice of ingredients and menus, sourcing strategies that push / pull the value chain to achieve net zero goals, food waste reduction and offering consumers engaging and delicious experiences with healthy and sustainable food.
6. Three takeaways from the 2022 Plant-Forward Opportunity Report by Datassential:
Meat is still the most frequently consumed protein, although Generation Z indicates a potential move away from meat. What’s encouraging is that 21% of consumers are trying to cut back on meat, up from 15% last year. More than a third of consumers are looking to increase whole grains, and more consumers are looking to increase fruits and vegetables, other plant-based proteins, and plant-based meat or egg substitutes compared to last year.
7. How can chefs and foodservice operators entice the non-Gen Z’s to consume more plant-based proteins and include them in the diet?
Generation Z and millennials are definitely leading the shift towards a more plant-centric eating approach, but the data shows that consumers of all generations are trying to eat less meat and more plants. As chefs do best, focus on flavor first when creating any vegetable menu item and consider a tempting menu language that references the taste, look, feel, culture and / or story behind a recipe or an ingredient rather than its health attributes or what it lacks.
Operators can also use promotional strategies that optimize the pricing and marketing of plant-based meals, including participating in weekly behavior change campaigns like Meatless Mondays or Plant-Powered Fridays that can help introduce diners to new dishes one day at the week.
People want to feel part of the movement and often need encouragement because small changes can really have a big impact. Nearly 1 in 5 consumers are already choosing environmentally conscious retail brands, and more consumers are open to trying environmentally friendly restaurants.
8. What specific efforts can restaurants and foodservice do to demonstrate their commitments to the environment?
Chefs and restaurant leaders who care about the health of the planet and want to interact with a restaurant public that is increasingly attentive to sustainability have enormous opportunities to do so by increasing the visibility and transparency of their efforts, which, in turn, will create trust and loyalty with their customers. In addition to menu offerings and ingredient sourcing, don’t forget packaging, as most consumers are actively looking for foods with recyclable or compostable packaging.
Taste and affordability are major concerns for consumers who need to consider plant-based foods.
9. How can chefs and operators concurrently meet these top concerns, maintain financial viability, and focus on sustainability?
These are real challenges without an easy solution, hence the importance of being actively involved in a learning journey, personally and within your organization, to set both short and long term goals.
A promising culinary opportunity that faces multiple challenges, as mentioned in the Datassential report, is the creation and offering of mixed animal and plant-based protein dishes. Using strategies such as the “protein flip” or mixed burger, in which meat is combined with mushrooms, operators can create desirable and culturally relevant dishes that are more nutritious, climate-friendly and affordable – a triple win!
For more culinary inspiration, recipes, and training opportunities, visit www.plantforwardkitchen.org.
For an easy way for food service providers to promote plant-based options in any type of organization: preschools, universities, hospitals, businesses, restaurants, large institutions and beyond. For how-to guides, download the Meatless Monday how-to guides at https://www.mondaycampaigns.org/meatless-monday/foodservice
Which country pays chefs the most?
According to a study published in 2022, Switzerland was the highest paid country in the world for chefs and head chefs between 2019 and 2020. In those years, a cook in the European country could earn on average more than 56 thousand dollars a year.
Which city pays chefs the most?
Where is the best place to work as a chef?
The 10 best cities in the United States for chefs
- Chicago, IL.
- Boston, MA.
- New York, New York.
- Dallas, Texas.
- Washington DC.
- Miami, Florida.
- Los Angeles, CA.
- San Francisco, California.
Quelle est la mission de Great Place To Work ?
Our mission: créer une société meilleure en aidant les organization à devenir des great places to work pour tous. Great Place To Work® is a worldwide reference and experienced collaborator. Depuis 1992 in the world and 2002 in France, nous avons interrogagé plus de 100M de salariés à travers 60 pays.
Quel critère est mesuré par le classement Great Place To Work ?
Les critères pris en compte par Great Place to Work not notably the respect of the employees for the management, the equity in the traitement des salariés, and the solidarity between the employees. Great Place to Work carries out the evaluation and evaluation of the results obtained with the executives.
What type of chefs get paid the most?
Executive Chefs They have to carefully manage food and labor costs and make sure the kitchen works profitably.
Who is the best chef in the world 2022?
Meet Joël Robuchon â the chef with the most Michelin stars. He holds the first place among the top 10 chefs in the world, which makes him the best chef in the world according to the Michelin star.
Are there any billionaire chefs?
Owner of the celebrity-favorite restaurant chain Nobu, Nobu Matsuhisa is on the list of the richest celebrity chefs. With a net worth of $ 200 million, Matsuhisa has restaurants all over the world, in locations such as Dubai, Tokyo, Monte Carlo and Malibu, among many, many others.
How much do chefs make in Europe?
At this level, a chef can earn up to $ 19.55, £ 10.66 or € 17.13 per hour. Of course, the question of the need for professional experience does not only concern chefs; so it makes sense that trainees and beginners generally follow poorly in the salary rankings. But who earns relatively little?
What is highest salary of Chef in world?
The highest-paid chef, Gordon Ramsay, made $ 63 million in 2019, according to Forbes.
What is a chefs salary UK?
Salary. Typical starting salaries for commis chefs are between £ 12,000 and £ 16,000. More experienced chefs, such as sous chefs, earn between £ 20,000 and £ 30,000. Head chefs can expect higher wages from £ 25,000 to £ 55,000.
How much do chefs earn?
According to data collected by the United States Bureau of Labor Statistics, chefs and chief cooks earn an average of $ 58,740 per year, or $ 28.24 per hour. The lowest 10% of chefs earn an average annual salary of $ 30,300, while the top 10% earn an average salary of $ 90,790.
How much do chefs earn in Dubai? The average Chef salary is AED 39,750 per month in Dubai, UAE area. The average additional cash compensation for a chef in the Dubai, UAE area is AED 73,500, with a range of AED 2,100 to AED 2.70,000.
Do chefs get a lot of money?
At $ 52,160 per year, the salaries of chefs and chefs hit an all-time high, surpassing the national average wage. Wage growth and remuneration in general are not even in the United States. Chefs are paid substantially more in some states than in others.
Can chefs make millions?
A great chef can make a living, but a world-class celebrity chef can become a millionaire. The salary range for American chefs ranges from $ 28,370 to $ 86,990, according to the Bureau of Labor Statistics.
What type of chefs get paid the most?
Executive Chefs They have to carefully manage food and labor costs and make sure the kitchen works profitably.
What is the highest paid Chef position?
Chief cook. A head chef oversees the kitchen of a restaurant or other dining facility. They are at the top of the chef’s chain of command in most establishments; larger restaurants have an executive chef over the head chef.
What is the highest title a chef can get?
Also known as a head chef or master chef, an executive chef is the head of the kitchen in general. This position is the pinnacle of any chef career.
Is a Chef a good career?
There are great salary opportunities As of 2019, Executive Chefs nationwide earn an average salary of $ 68,000 per year, although that number is higher in major cities such as Los Angeles ($ 77,000 per year) and New York. ($ 82,000 per year).
Is chef a stressful job?
Yes, cooking for a living – which can mean being a line cook or pastry chef or even a chef – is one of the most grueling lines of work in America. It’s stressful with long hours, low pay, and little room to grow, according to Career Cast.
What are the disadvantages of being a chef?
The potential drawbacks of becoming a chef
- It is a physically demanding job. …
- Your social life will suffer. …
- Working in the kitchen is stressful. …
- If you want to be successful as a chef, a culinary school education is very helpful. …
- The pay is not great, at least in the beginning. …
- Your experience will change depending on where you work.
Which country eats the most spicy food?
Mexico. There is no question, Mexicans can prepare the hottest food in the world with their fondness for Jalapeno, Pabloan, Habanero, Ancho and Serrano peppers. These chillies and peppers that we have just listed are known to be the hottest you can find in the world.
Which country eats the least spicy food? How come? A look at the origins that are anything but insipid and at the fiery future of a notoriously bland cuisine. If you grew up like me – an American Jew with little faith but a lot of historically informed anxiety – you have a “When They Come For Jews” plan.
What the most spicy food in the world?
India: Phaal Curry Recognized as the spiciest dish on the planet, those attempting to eat spicy Phaal Curry are often required to sign a form before eating (essentially so they won’t sue the restaurant if something goes terribly wrong).
What is the spiciest food in the world 2022?
These are the 9 hottest dishes in the world as of 2022
- 1 Phaal Curry (England) mistyricardo.
- 2 Chicken 65 (India) the_pondicherry_foodie. …
- 3 Khao Pad Nam Prik Pao (Thailand) joannelovesfood. …
- 4 Ahogadas Cakes (Mexico) …
- 5 Hirvya Mirchicha Thecha (India) …
- 6 Laal Maas (India) …
- 7 Gaeng Tai Pla (Thailand) …
- 8 Pope In La Huancaina (Peru) …
What is the most elite culinary school in the world?
The 12 best culinary schools in the world
- Auguste Escoffier School of Culinary Arts, USA.
- Culinary Institute of America, USA.
- Le Cordon Bleu, Paris, France.
- Academy of Culinary Arts, Switzerland.
- Institute of Culinary Education, New York.
- Westminster Kingsway College, London.
- Paul Bocuse Institute, Lyon, France.
What is the cooking school n. 1 in the world? # 1. The Culinary Institute of America offers undergraduate degrees in a wide range of fields, from culinary and party arts to management.
Which country is best for culinary education?
Many countries claim to educate great chefs, but the experience and schools offered in Switzerland set the country apart as an environment for the culinary arts. Those who want to find a great place to study should carefully consider the benefits of pursuing their degree here.
What is the best country to be a chef in?
Top paying countries for chefs in the world 2019-2020 According to a study published in 2022, Switzerland was the highest paid country in the world for chefs and head chefs between 2019 and 2020. In those years a chef in the European country could earn on average more than 56,000 US dollars per year.
Can you study abroad for culinary?
Are you ready to study abroad in culinary arts! Whether you want to eat pasta you’ve made from scratch in Italy, learn how to properly make sushi in Japan, make curry in India, or drink wine in Bordeaux, you can find opportunities for all of these things and more by investigating culinary programs. abroad.