Thursday, September 08, 2016

Trendwatch Hotel 2016

“As a result of today’s “culinary revolution” food is often the center-piece of an event. Creating a memorable culinary experience now has to go beyond just tastes and flavors; it has to provide a sensory experience that satisfies all 5 senses to make an impactful impression. As such, chefs must place greater emphasis on finding innovative ways, through flexible set-ups and unique crockery, to develop eye catching creations to link the decor, ambiance and deliciousness of the food being served” - Chef Richmond Lim, Unilever Food Solutions’ Ambassador.

“Today’s trends are important for hoteliers to be on the cutting edge of providing the perfect services, especially in creating food menus that please the palates of travelers regionally, from local to international visitors alike” - Nusrat Parveen, Managing Director of Unilever Food Solutions Malaysia.

The above two quotes perfectly sum up Unilever Food Solutions Malaysia’s event recently at the Kuala Lumpur Convention Center where they, together with hotel professionals and executive chefs, presented the exciting Trendwatch Hotel 2016, unveiling exciting food and travel industry trends and insights.

Malaysia is famous as a melting pot of many cultures reflecting a vast variety of food showcased throughout the different states in the country. Malaysians are constantly celebrating with food in terms of everyday meals and special occasions with office workers, families and loved ones, often uploading photos on facebook, twitter and Instagram.

Knowing our national obsession with all things food, Unilever extensively researched and highlighted the top current food and travel trends with its hotel partners and consumers.

The exclusive event’s theme was based the book “Buffets Around The World: Trendwatch Hotel 2016” published by Unilever Food Solutions with information from diners and food experts alike. Unilever Food Solutions combined their industry experience with reports by professional market researchers such as Mintel and Nielsen, interviewing tens of thousands of people to gather data.

Unilever Ambassador Chef Richmond Lim and its South East Asia's Regional Executive Chef Dhillon Ng presented insights on the Meetings Incentive Convention & Exhibitions trends and updates, five upcoming food trends with a delicious showcase of food stations based on these trends in a memorable food tasting experience.

Chef Richmond Lim, who is also an award-winning author, brings over 32 years of banqueting experience in 5-star hotels and convention centers, specializing in today’s modern cuisine. As the Executive Chef of the Kuala Lumpur Convention Centre, he is responsible for overseeing a culinary brigade of 51 chefs, setting new standards to the Center's dining experience to new levels.

Chef Dhillon Ng has diverse experience from across the region, bringing a track record of years of expertise, having worked with some of the best chefs in the region: Jeremy Hollingsworth, the former Head Chef of Quo Vadis, a one Michelin star restaurant in London; Jimmy Chok, Singapore’s master of Fusion Cuisine; and award-winning Robin Ho, Executive Chef of Marmalade Group.

Unilever Food Solutions (UFS) is the food service division of Unilever Global. Their ingredients are staples in professional kitchens in 74 countries around the world - Knorr, Lady’s Choice, Lipton, Planta and many more. They’ve been in food since the 1880’s, and not surprisingly, they’re chefs themselves.

UFS is the only food manufacturing company to employ over 500 chefs globally, including Malaysia, playing critical roles across different functions.

As one of the world’s top food service companies, UFS provides professional ingredients and services to meet the many different needs – from hawker centers to 5-star hotels; and from school canteens to large food chains. They help chefs all over the world to serve tasty, wholesome meals that keep guests coming back for more.

UFS creates ingredients that save precious prep time in the kitchen, without compromising on flavor or flair. They are constantly providing ideas and inspiration, not just to keep menus fresh and exciting but to help customers get that critical balance right between impressing guests and making a profit.

UFS is committed to sustainable growth whilst making a positive impact on the food service industry. That means creating healthy, nutritious ingredients using sustainably-sourced packaging that generates less waste.

It also means providing services that help chefs and operators run a more sustainable kitchen with healthier menu options for diners. It’s a socially and environmentally friendly way of doing business which keeps operators relevant in current times.

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