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Food trends 2017 - Susi Seguret (USA), private chef, culinary school director, photographer and wine reviewer

Susi Seguret (USA), private chef, culinary school director, photographer and wine reviewer

Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is happy to share a vision of 2017 foodtrends in the world, through the eyes of its alumni.

Susi Seguret (USA), private chef, culinary school director, photographer and wine reviewer

What have you accomplished since graduating?

I have expanded my culinary school (Seasonal School of Culinary Arts) from one to four sessions throughout the year, obtained CCP (Certified Culinary Professional) status from the IACP (International Association of Culinary Professionals), obtained CSW (Certified Specialist of Wine) status from the Society of Wine Educators.

In terms of publishing, I have written many dozen articles and wine reviews for US publications, edited and contributed to several cookbooks, published Appalachian Appetite: Recipes from the Heart of America, formed  and conducted the Asheville Wine Experience and the Asheville Truffle Experience. I am in the process of organizing a series of experiential dinners to be called the Appalachian Culinary Experience.

I have also served as judge for several seasons of the Asheville Wine & Food Festival Chef Challenges, the Fire on the Rock Challenge, the Melange of the Mountains Challenge, and the Cast Iron Cooking Challenge, have served as chair of several committees for the IACP, and last but not least, am an active member with Les Dames d'Escoffier.

What do your customers crave when they come to see/taste your work?

Customers are looking for inspiration and hands-on immersion in the creativity which leads ultimately to a shared tasting experience around the table.

What foodtrends do you foresee for 2017 and onwards?

Appalachia has recently peaked as a region which deserves the world's attention, much in the same way Nordic cuisine grabbed the spotlight a few years ago. The same principles apply: making something from almost nothing, foraging the woods and streams for whatever might be edible in times of scarcity, turning some unexpected ingredient into a feast.

As we enter a time of global unease, the trends will likely be highlighting those ethnicities who struggle to find a place in a world of uncertain policies.

Looking back to 2016, what is the main evolution you have seen in the food industry in your country?

In the US, we are ever paying increased attention to the footprint of the foods we eat, striving to eat as locally and seasonably as possible, and to support our small-scale regional farmers.

Any aspirations for the future?

As always, my goal is to inspire and alter the way people relate to food, realizing the magnitude of the trajectory of every person that is placed before us, and the role it plays in keeping us sane and connected.

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