The effects of globalization can be seen all around us. From the way we do business to the foods we eat, the intricacies of different cultures are popping up all around us.

“Along with the globalization of the world, we’re seeing a globalization of the American palate,” said Greg Drescher, executive director of strategic initiatives for The Culinary Institute of America. “The hallmark of American cooking has been a bland palate compared with the rest of world, but globalization has changed that. It’s like walking in to Baskin-Robbins, where your previous choices were chocolate, vanilla and strawberry, and someone saying, ‘Here’s another 30 flavors. Knock yourself out.’”

World-flavor trends and cuisines have gained a significant amount of popularity within the non-commercial segments. Companies such as Sodexo, Aramark and the Compass Group, and organizations that assist with corporate dining and higher education foodservice needs have all hired specialized chefs who have experience cooking with world flavors and cuisines. Drescher noted that world-flavor trends are growing fastest in colleges and universities due to two factors: the first being the increase in trained chefs in this segment, and the second being the demographic of this generation, which tends to not only think globally but also sustainably and healthfully.

As creator of The Culinary Institute of America’s Worlds of Flavor International Conference & Festival, Drescher has experienced these changes firsthand. He started the conference 11 years ago to provide a place where people within the food industry could experience new cuisines up close, made by leading chefs from different countries.

“Because each operator will have their own strategy for translating the flavors according to their segment, the chefs at the conference present the flavors as they exist. The interpretation is left to the individual,” said Drescher.

With the goal of presenting the upcoming trends in flavor, the 2008 Worlds of Flavor International Conference & Festival focused on Mediterranean cuisines, presenting far-reaching regional flavors of the greater Mediterranean. One of the main reasons Mediterranean dishes have grown so popular is because of their health benefits. Eastern Mediterranean dishes tend to include lots of whole grains. People are definitely going to be paying close attention to the quality of their carbohydrates, which is why they are turning to flavors from Turkey, Lebanon and Greece.

Drescher also noted that there is a deepening interest in Latin America and regional Mexican food. This outlook is attributed to three factors, including families that are eating out on a budget, the rapid increase in the percentage of the Hispanic population in America and the explosion in the exposure to Latin cuisines in the United States.

Another trend is the continuing popularity of flavors of the Mediterranean. Drescher commented that menu formats such as tapas-style enable diners to enjoy several unique flavors without emptying their wallets.

Additionally, America’s love affair with Asian flavors is another growing area. In particular, Drescher commented that Southeast Asian food is certain to stand out as an upcoming top trend in part of an increased passion for bold flavors and ingredients.

Benefits for U.S. Foodservice
With the many flavor and cuisine changes occurring, the food equipment being utilized must also follow this trend. Though equipment does depend on the nature of the operation, a few general movements are occurring in the kitchen.

According to Drescher, “People are installing a lot more wood ovens, and as Southeast Asian food becomes more popular, there will be a need for more tandoor ovens and woks, which will become a key piece of the puzzle. Since many cuisines have a major focus on produce, operations will have to adjust if they have been less focused in this area. One other shift in the kitchen will be in presentation; it’s likely that with the variations in food, more innovative ways of presenting the cuisines at the front of the house will arise.”

When it comes to introducing new world-flavor trends and cuisines into American establishments, The Culinary Institute of America introduces the ingredients, cooking techniques and flavor profiles in an authentic manner. Drescher refers to presenting the flavors as they exist as the “Gold Standard” of the cuisine’s flavor and presentation. By using this “Gold Standard” as a reference point, U.S. foodservice operators can then translate the flavors into the appropriate menu offerings and programs in their operation. The result is the ability to create an infinite number of menu possibilities that are limited only by the individuals’ imagination.

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