Will African cuisine be the next big flavor movement?

01/24/2013 | Chicago Tribune (tiered subscription model)

In his new book, author Josh Schonwald predicts that sub-Saharan African cuisine will make a big impact on the dining industry in the next 20 years, as adventurous foodies clamor for exotic food that has yet to enter the mainstream. Schonwald, who dines frequently at African eateries in Chicago, said people should take advantage of their local, ethnic eateries now. "This is an opportunity to try something before it's translated by the food industry," says Schonwald. "You have a different experience now. I find it exhilarating to go to a place like this. It is so geared on focusing on the community, it's a cultural experience."

View Full Article in:

Chicago Tribune (tiered subscription model)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL