|The food of the Caribbean, including Curacao, will be again featured in this year's Taste of the Caribbean. // Photo by Joe Pike|
Food and beverage professionals, managers and students from all facets of the culinary trade will have the opportunity to strengthen their skills and build industry knowledge through the educational programs being presented June 7 - 8 at this year's "Taste of the Caribbean."
Hosted by the Caribbean Hotel and Tourism Association (CHTA), Taste of the Caribbean will take place at the Hyatt Regency Miami from June 6 - 10.
Each educational session will be conducted by leading industry culinary professionals ready to showcase the latest food and beverage trends and marketing strategies designed to boost profitability and improve culinary offerings.
CHTA has partnered with Johnson & Wales University as the Education Institution for Taste of the Caribbean 2016. As part of this partnership, Johnson & Wales will be facilitating three of the sessions to be presented at the event.
Educational sessions for Taste of the Caribbean 2016 include:
Tuesday, June 7
Global Trends (9:30 - 10:45 a.m.)
This session will outline the major global food trends and "game changers" that are shaping the industry as well as projections for the coming decade. Attendees will receive insights into how these trends and opportunities apply to the Caribbean market, current business operations and revenue opportunities.
The Anatomy of a Menu (10:50 a.m. - 12:05 p.m.)
Creating and designing an appealing menu is both a science and an art in the food and beverage arena. An effective menu allows businesses to connect with customers and properly brand and promote culinary offerings in the most attractive way. Participants will learn how a menu should be developed for cost efficiency, as well as optimum taste and nutrition.
The Art of Plating: Flavor is Just Half the Battle (1:30 - 2:45 p.m.)
During this session, industry professionals will share their knowledge and techniques to create and serve food that is both pleasing to the eye and the taste buds. Angles, perspectives and movement are essential in creating a perfectly balanced and irresistible dish, and this program will show creative ways to work with foods notoriously difficult to style, how to choose the right props for certain foods and the best angle to serve dishes to heighten appeal.
Healthy Menu Trends: Dishing up Good Nutrition (2:50 - 4:05 p.m.)
Over the past decade, consumers have become savvier about the connection between food and health. They are demanding dishes that are both healthy and delicious. This session will explore current diet trends, how these trends can be incorporated into menu design, the health benefits, and products that can assist in achieving greater nutrition diversity on menus without starting over completely. This session is facilitated by Johnson & Wales.
Wednesday, June 8
Road to Profit Improvement: Cost Control and Purchasing (9:00 - 10:15 a.m.)
As the food and beverage industry becomes globally competitive, leaders at all operational levels are constantly required to implement sustainable cost reductions strategies to improve profit. Traditional methods of cost reduction often fail over time if a spend culture is not addressed and a strong foundation for cost reduction activities is not established. This session is also facilitated by Johnson & Wales.
This presentation will highlight how leaders can effectively manage the cost of operations and cost of capital. Using primary research from the food service industry, the audience will work together to solve some of the most complex issues companies currently face when it comes to managing costs and profitability.
Innovative Products and Technology for the Food Service Industry Today (10:20 - 11:35 a.m.)
The need for restaurant technology has sky-rocketed over the last five years, and the demand is growing exponentially. The food service employee and consumer has the world at their fingertips and industry leaders are eagerly working to meet those internal and external customers' needs. Discover some of the latest products and innovative technologies that can move hurdle business beyond core capabilities and drive business down new paths.
This presentation will showcase some of the exciting tools and technologies that can help businesses succeed through training, innovation and efficiency. Session facilitated by Johnson & Wales.
Full event registration, applicable to hoteliers, government entities and food/beverage professionals attending the entire duration of the event, is $125 for CHTA members, $155 for non-members and $75 for students.