Hear salad trends and tips from chefs. Join Chef Dana Cohen, corporate marketing chef at Unilever Food Solutions, as she sits down with chefs from across the country to discuss 7 top salad trends for restaurants. All in bite-sized episodes of 5-10 minutes! Featuring new salad inspiration made with Hellmann’s Salad Dressings.
Vegetables Take The Lead in On-Trend Salads & Bowl Concepts
Chef Dana discusses with Chef Sebastian Rivera from Sodexho about how vegetables are becoming the darlings of the plate as chefs feature them front and center and use meat preparation methods like roasting to give them more robust flavor.
Turn Up The Heat on Salad & Bowl Concepts
Chef Dana chats with Chef Frank Halasz on how spice on the menu has been heating up for a while, but customers still want more. Now it’s all about heat from unexpected flavors like pink peppercorn, harissa and ginger. This trend shows that spice still has plenty of adventurous territory worth exploring.
Boosting your salad offering with Functional Fuel trend.
Chef Dana chats with Chef Kyle Jacobi about the Functional Fuel salad and bowl trend, to discuss ideas on how to offer salads that offer the protein boost, extra fiber or heart-health-promoting vitamins that consumers are intrigued by foods and beverages.
Creating Conscious Consumption Salads & Bowls
Chef Dana Cohen talks with Chef Tania Ganassini about the Conscious Consumption mindful eating trend that respects the environment and the body.
Ethnic Adventure Salad & Bowl Trend
Chef Dana chats with Chef Eitan Bernath about the Ethnic Adventure salad and bowl trend, to appeal to today’s more receptive palates seeking more worldly flavors, and global cuisines with a sense of adventure and experimentation customers seek.
Insta-Worthy Main Squeeze Salad Trend
Chef Dana chats with Chef Nick Peters Bond about the Main Squeeze trend, how citrus is growing in popularity on menus, and insta-worthy salads.