The hospitality sector is clearly on the rise again, "This is evident from sector figures, and from the atmosphere in general. We can make things more fun and luxurious for the guest," says Niels van den Berg, SVH Master Chef and the man responsible for Communication and Trends at Rungis.
"It is also nice that vegetables are getting a major role in dishes. Guests no longer think it is strange if they receive a vegetarian appetizer or main dish, and they will more likely ask for it then reject it."
Rungis is very busy right now, "Restaurants are planning all the way through Christmas. The advantage is that the chefs can easily plan now. The menus have been created and they know what they are doing," says Niels. "The challenge now is to surprise the guests. People go to a restaurant to see something special or try something different. There needs to be some kind of a twist, because if not, they could have just stayed home."
"Organic is also popular in many restaurants, and some even use this as a 'unique selling point'. But the taste remains the most important, and organic products usually also have a great taste."
Recently, Niels has done a lot to involve the young generation of cooks through providing educational tools for the SVH study and through giving guest lectures at schools.
For more information:
Niels van den Berg
Handelscentrum ZHZ 48
2991 LD Barendrecht