Jason and Abby Gagne, from Gagne Maple Farm, Highgate, VT
A Chef, A Rockstar.
We cannot deny the Rockstar status that a chef has nowadays in the American media, think Anthony Bourdain or Gordon Ramsay.
But if you are in the food industry, you know this has always been the case. As a chef can easily make or break your business with the product you are trying to put out into the market. Chefs are an invaluable part of this industry, from the kitchen of a restaurant, hotel, cafeteria they can decide what products must be purchased for their daily menus.
From the manufacturer side, they assist with the development of new items, come up with trends, etc. And in the case of a trade show, such as the New York Fancy Food Show, they assist with demonstrations as they educate the attendees on how is the best way to utilize the product, they come up with great dishes to demonstrate how you can use, and it is this way that they assist with also selling the product to many buyers and store owners.
Chef demonstrating uses for olive oil at the Tunisia pavilion
Chef Marco from Italy and I, he came to cook marvelous pasta at the Italian Pavilion
Not Just Food
Next time you are savoring your coconut milk ice cream, or butternut squash walnut ravioli, or truffle butter over an Italian crostini, or alkaline water from the Swiss Alps, or any vitamin infused acai water, do take a moment to appreciate all the hard work that is put into you being able to enjoy the various delicacies available at many local supermarkets and specialty stores across the country.
As you see there is indeed an entire industry behind that product, there are food brokers, manufacturers, importers, chefs, distributors, logistics, consultants and many others that work hard through out the year to attend the most coveted show in the US in hopes of becoming the next “It” item. Andrea Giraldo
Pata de Jamon Iberico, from Spain
Olive bar display
Sarabeth’s Kitchen – Booth display
30+ Varieties of Morelli Pasta, from Italy