09.01.09 — The Culinary Edge’s Stephen Goldmann gives his tips on how to successfully incorporate global flavors into your menu to enhance your brand

The Culinary Edge was recently featured in Flavor & the Menu’s Fall 2009 edition, sharing his thoughts on global flavors in a piece titled “The Flavor Payoff”.  

Here are the highlights:

1. Build a Bridge:  When developing a new, global item for a mainstream consumer base, consider whether you offer your guests context for the dish.
2. Let the Brand Be the Base:  Often, chefs rely on culturally authentic touchstones for their interpretation of new flavors and techniques, but within chain development, the brand can play this role as much as the culture being interpreted.
3. Blend Cultures with Caution:  Blending global cuisines with no basis for doing so will likely come across as confusing to your customers.

Click here to read the full article on page 40:  http://www.theculinaryedge.com/downloads/flavor.pdf