Culinary Exchange

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Earlier this year several of our global culinary team members were able to gather in Chicago for an information exchange sharing trends from their respective regions. Newly Weds Chefs from Australia, Thailand, the UK, and the US all convened for a 2.5-day learning session.

The first day included a guest; Chef Freddie Bitsoie from the National Museum of the American Indian taught our chefs different cooking techniques and flavor profiles representing Native American cuisine all morning long. That afternoon the chefs applied what they learned by creating Native American dishes and exploring ways to incorporate the cooking styles and ingredients into other food types.

The second day was all about American Barbecue. Chef Hayden from Australia was particularly interested in the presentation given by our Chef Mat, a Chicago based chef and true pit master. Australian barbecue is what we would call grilling, high heat with short cook times. But there is a growing interest down under in how the Americans make it, low (heat) and slow (cook times).

On the final day, each chef gave a quick presentation about some of their more successful products. This cross pollination of ideas provides our culinary group with a lot of inspiration, helping in new product development to create relevant and in demand concepts for Newly Weds Foods and our customers. A few of the items shown were a slow cooker pineapple upside down cake, a zaatar flatbread and chocolate chicken. Indigenous ingredients from Australia were also introduced including lemon myrtle and Tasmanian pepper.

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