GET TO KNOW: Craig Elliott, Executive Chef, Unilever Food Solutions SA
“In the past few years that I have been with Unilever Food Solutions – a company that provides culinary solutions to you our valued customers, I have had the great privilege of working with a great team of dedicated and creative chefs”, says executive chef, Craig Elliot.
Craig is an Executive Chef for Unilever Food Solutions SA and will be a panelist at the Food Leadership Forum 2018, on Day 2 and will be part of the Panel discussion: Disruptive foodstuff trends: Unlocking growth – What new products will we see on the shelves. This session gives an insight into the latest menus, the future of food and the changing expectations of consumers. How can restaurants, chefs and brands forecast changing appetites? Is the future healthy and sustainable? This session takes a look at food and drink trends right now – and looks to discover what’s next.
What do you believe has been the key change in the F&B sector over the past five years?
CE: I believe guests are definitely more demanding, because they know what they want. They are well read with a bigger focus and awareness on health and nutrition.
Where do you see the three key challenges in the industry over the next five years?
CE: Allergies / intolerances / diet preferences. Lactose, banting, sodium reduction, free off GMO etc. Also trends are changing quicker. Trends use to have a lifespan of 2 to 3 years plus but are now changing before a year is up. Flavour profiles of people have evolved. Doing normal good South African food is not good enough anymore, people want more like Korean, Vietnamese, Mexican, and authentic versions of these dishes.
The F&B sector is undergoing huge change. What are the three tips you would give for success in the coming five years.
CE: Speed of the execution and adaption of the above.
And are there any specific areas in the (sub-Saharan) African F&B market that you believe are unique?
CE: I’d say Namibia.
Which type of people do you believe would gain the most form attending your session this year?
CE: F&B managers, chefs, entrepreneurs.
The Food Leadership Forum runs from June 24-26 2018 at The Gallagher Convention Centre, Johannesburg.
11.00am DAY 2 Disruptive foodstuff trends: Unlocking growth – What new products will we see on the shelves.
The Food Leaders Forum is a series of spontaneous and forthright panel discussions on the key strategic opportunities and challenges shaping the F&B industry at this time of accelerated expansion and change. With such important topics to be discussed and high profile industry leaders taking part we recommend you to book your seat today.