As the Executive Producer of Culinary-TV, I get to attend a number of cooking expos each year to include the National Restaurant Expo, the International Pizza Expo, the International Baking Expo and the Cater-Source Expo. I see and taste a lot of delicious creations but I also see things that leave me asking “Why?” Just a few years ago, it seemed as if the dining world was poised to drown in a gurgle of futuristic gels, spheres, foams and infusions. These trending cooking fads were innovative, entertaining and sometimes even delicious, but pretty far removed from the sensory experiences most
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