Patti Shock, CPCE, CHT Academic Consultant, The International School of Hospitality; Professor Emeritus, University of Nevada, Las Vegas

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5 Patti Shock, CPCE, CHT Academic Consultant, The International School of Hospitality; Professor Emeritus, University of Nevada, Las Vegas

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7 Presented by Patti Shock, CPCE, CHT Academic Consultant, The International School of Hospitality; Professor Emeritus, University of Nevada, Las Vegas Wednesday, June 28, 2016

8 Are you a trendsetter or a trend follower? This session will focus on current trends in F&B and show you the steps to unleash your creative juices

9 Commodities Scratch cake Goods Cake mix Services Bakery Experience Chucky Cheese 9

10 Eco-conscious More sophisticated in food matters Well-traveled and experienced A taste for upscale cuisine More demanding and exacting More knowledgeable about food Aware of trends Food Network Top Chef/Bravo 10

11 Generally, people only remember the very good and the very bad experiences The middle is soon forgotten Don t be remembered for a boring disaster. 11

12 Looking at things differently : S substituting C combining A adapting/adding M modify/magnifying/minify P putting to other uses E eliminating R rearranging/reversing

13 Are you constantly returning to past menus, themes, décor? Are you approaching ideas in the same way? Are you in a creative rut?

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15 Make Strange Familiar Make Familiar Strange View from Different Perspectives

16 Fads are short lived flash in the pan Driven by emotion Fads cross borders with greater ease than ever A Fad catches on Spike and die out quickly Colors Fad diets Fashion Cronut

17 Trends have staying power Take longer to build May last years or decades Deeper cultural roots than fads Classic Healthy eating glutenfree, HFCS, Transfats Kale

18 Rate of uptake of beliefs, ideas, fads and trends Increases the more they have been adopted by others Hop on the Bandwagon People prefer to conform and derive info from others Social pressure follow behavior of others Infused Water Station

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20 Creativity is seeing something that doesn t exist already Michelle Shea

21 What else can be used? What other ingredient? What other process? What other power? What other place? What other approach? By looking for something to substitute you can often come up with new ideas. 21 Surf and Turf Lasagna

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28 Pitmaster BBQ Buffet Mommyshorts.com

29 Usappleblog.org via Pinterest

30 Hyatt Regency Orlando Spice Market Interactive Dining Experience Guests choose from simple grilled items such as shrimp or chicken Customize flavor with herbs, spices, nuts, dried fruit, pickled vegetables, dried chilies and fresh coconut

31 Legs and Eggs a pasture-raised chicken leg served with poached eggs, fingerling potato hash, and chive aioli

32 Ground Beef Wellington

33 Soups served in test tubes

34 Blend Mix Add An assortment Combine units Combine purposes Fusion Cuisine Beer Old Fashioned 34

35 Salted Butter Caramel Ice Cream Chocolate Dipped Pretzel Rods 35

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38 Hoisin Braised Flank Steak Wonton Taco Garnish with Scallions 38

39 Change Make fit Adjust Adapt French Cuisine to Asian Ingredients 39

40 Asparagus Caviar Foams Deconstruct food 40

41 Jar Jar Duck

42 Thechicsite.com Via pinterest BLT Tea Sandwiches Filet Lollipops

43 On a stick

44 Foraging for Food

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50 Make different Transform Distort Change shape Exaggerate Minimize Magnify Alter Color Shape Sound Higher Longer Thicker

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54 Baby Romaine Leaves Parmesan Cheese Straws Creamy Caesar Dip 54

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56 For beach or pool parties

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58 Whimsical Familiar Comfortable Shrimptini

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63 Deconstructed Banana Split Hazelnut Creme Brulee 63

64 Reduce time Reduce effort Reuse/Recycle Breakfast for dinner 64

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66 Omelet Roll-ups Bacon Pancakes 66

67 PlexiGlass in Chain Link Fence Images by Lighting

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71 Picture Frame as a base plate Photo in frame Horchow.com via Pinterest

72 Eliminate waste? Eliminate HFCS Eliminate Trans Fats Remove a component 72

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74 Reverse Different pattern Change sequence Change pace Inside out Upside down Lasagna Roll Up 74

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78 Pea Soup Crème Fraiche Croutons 78

79 Tawny Port in hollow skewers (pipets) Follow cheese with a squirt in the mouth 100 for $7 7 cents each Cappuccino Renaissance Catering, Las Vegas

80 Chocolate-dipped toasted marshmallows with graham cracker dust and chocolate-filled pipettes

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82 Fresh Mozzarella Ripe Tomatoes Basil Leaves Salt Drizzle with Virgin Olive Oil 82

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84 Caprese with Pipette Caprese Fritatta 84

85 On a Stick Deep Fried

86 Parmesan basil edible Asian spoon with fresh mozzarella, tomato bubble, balsamic reduction and micro basil

87 Local strawberries, fresh farmers goat cheese panna cotta, balsamic reduction and candied hazelnuts

88 Dry Shot Paper Funnel Renaissance Catering, Las Vegas 88

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91 Today's attendees want their taste buds dazzled They also want their socks knocked off by the presentation People truly do eat first with their eyes. 91

92 Ice cubes flavored with lettuce and tomato Rim with bacon Cubes melt when gin or vodka is added 92

93 Frozen Bloody Mary Mix Ice Cubes Vodka Lemon Juice Celery Stalk

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95 My Pinterest Boards pattishock/ pattishock/scamper/ Photo credits: BizBash Special Events Pinterest

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