TRENDS AND TAKEAWAYS
Do food bloggers pump blood into the veins of the local food industry? I would like to believe so, as they not only help spread word about a brand, but more importantly, play a role in creating it as well. Hear from a recognized PR expert and the bloggers themselves by flipping to page 59.
At a time when restaurants love fusing cuisines and reinterpreting the classics, where does cultural appropriation fit in? Striking the balance between tradition and modern interpretation may prove to be tricky. Then again, it can also be solved by simply using the right dish name. Our local chefs weigh in on the matter. Check page 33.
Hungry for More
The thirst for knowledge started last year but rallied on this 2016. People are more interested in what they eat and they’re using this newfound wisdom to define their eating habits, even in restaurants. So, do customers have the right to tell chefs how they want their food to be cooked? Cover boy JP Anglo shares his two cents on page 51.
A lot of chefs, mostly those who have amassed power and fame, are using their influence to take on more roles and responsibilities, mostly to stage social change. Not only do they work more closely now with scientists and artists, but they have become those themselves. Turn to page 28 to read the special report of CatchOn. Every issue gives me a chance to collect a wealth of knowledge about the world of F&B, be it a food fad waiting to happen or interesting stories that involve key players in the industry.