Atsunami of TV cooking shows and celebrity chefs have contributed to America’s fascination with rais- ing the bar on their food and beverage experiences
— meetings, incentives, and corporate gatherings included.
Meeting professionals report that attendees comment on
the F&B portion of a program more than anything else.
Americans’ tastes have become more sophisticated, and attendees yearn to try ever more inventive menus and partake
in memorable culinary experiences.
To help understand where these tastes and preferences are
heading, Successful Meetings went straight to the source —
speaking with influential chefs to tap into the trends affecting
today’s gatherings, while also learning about the challenges of
hosting a high-end F&B event. Here is what they had to say.
FOOD & BEVERAGE
THE HOTTEST GROUP-DINING
TRENDS, ACCORDING TO THE
WORLD’S TOP CHEFS
By Andrea Doyle