A gathering of hundreds and hundreds of culinary professionals, restauranteurs, food purveyors, industry vendors, pastry chefs, candy makers, snack-inventors, bread bakers … you name it! I love visiting the New York Restaurant & Foodservice Show each year because, in one visit, I get a comprehensive idea of things to come and trends to watch out for.

This year’s event was bigger and better than ever. Spanning over three days it is a breeding ground for ideas and business deals. Folks are evaluating and buying the coolest new serving plates, the next cool beverage to add to their menus, the coolest new app to make their diner’s experience more streamlined, a trendsetting gadget, or simply chatting with the local farmer about how he or she produces meat!

Me? I am there just to take it all in, spot some cool trends and edibles, taste some new dishes, admire the gorgeous showpieces at the pastry competition … even taste some of those confections …. and call it a day!

As a members of the press, my gal-pal H.A. and I got to attend the “Press Tasting” at the pastry competition. We got to sit ride alongside the judges who were evaluating the gorgeous showpieces and critiquing the artistic compositions, textures and flavors. I am always AMAZED at the gorgeous works of art these contestants create. This year’s theme was “Film Animation”. There were twelve contestants this year - I mean, that a lot of cake!!!

Once our sweet cravings were satiated, we wandered off into the show. I saw a lot of themes this year that seemed to be a continuation of last year. Gluten-free products were huge! So were sake infusions. I stopped by a booth that showcased their infused olive oils. I loved their cilantro infused olive oil. It was so flavorful and unique and it made me wonder - why haven’t more people thought of infusing cilantro and mint in olive oil yet. It made a for an innovative taste-twist.

Micro greens have been showing up on a lot of dinner plates in the last couple of years - but it was cool to see micro-flowers being sold for garnishing a plate. I love the potential of creating stunning visuals with these vibrant colored flowers. I totally see this trend coming to our neighborhood grocers very soon.

Another really exciting product I discovered was herb, flower and fruit crystals! Also for garnishing, these crystals can add an instant pop of color and flavor to any plate. Can you see a dash of mint crystals on your next chocolate mousse or fennel crystals on your seared scallops? Ah! the endless possibilities of surprise elements on a plate!

Words like Ramen and Umami are becoming so popular these days. No wonder there was a whole Japan Pavilion with the theme “Umami”. Rare and highly sought after ingredients like dried bonito(Katsobushi) and Dashi were on display and for taste. Many variations of Ramen was being made and served at every corner. I was in heaven my friends! Plain and simple.

Filling an entire floor at The Jacob Javitz Center, this show is a lot to take in. One does need all three days to really get a sense of it all. But for those like me, even a day at the show brings me enough surprises and inspiration for the year ahead.

New York Restaurant & Foodservice Show