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R&I ? Editorial Archives ? 2003 ? December 1 ? Food

Leading Edges
Trend-Forward Recipes from R&Is 2003 Chefs to Watch

Developing a new recipe is a long, arduous journey, traveled on a road thats marked by careful formulations, testing, tasting and fine-tuning. As difficult and challenging as the task is, the rewards are worth the efforts.

The positioning and goals for a menu introduction vary. At an independent restaurant, a new dish can fulfill the chefs creative urges or take advantage of seasonal foods. At chains, it may hit a desired price point or attract a new customer demographic. For colleges or corporate feeding, the need may be stirred by a trend or patron requests. Regardless of the reasons, chefs and operators must be mindful of customer needs, the competition and the desire to satisfy their own creative endeavors.

Chefs agree that they couldn't be cooking at a better time. The emphasis industry-wide is on freshness, flavor and high-quality ingredients. As customers become more knowledgeable and aware of global flavors, R&D kitchens are challenged to meet increasing demands for new, bold and flavorful foods. There's no turning back to the ordinary, as is evidenced by these dishes shared by R&I's 2003 Chefs to Watch.

  • Loup de Mer en Croûte with Bok Choy, Basmati Rice and Essences of Tamarind and Wasabi
  • Young Coconut "Pad Thai" With Almond-Chile Sauce
  • Southwest Steak Bowl
  • Vegan Stir-Fry
  • Spicy Crackling Calamari Salad
  • Capellini di Mare
  • Grilled Chicken Caesar Club
  • Vietnamese Chicken and Shrimp
  • Shrimp Ceviche
  • Grilled Portobello Sandwich
  • Taste of Napa Valley Quesadillas
  • Cuban-Style Beef and Peppers

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