Musings on being innovative in the culinary world
These days, you can’t seem to escape the buzzword ‘innovation’. It is the key to the future, it is crucial for business success, it is indispensible to remain competitive etc etc. Now you hear chefs talk about being innovative. Serving innovative dishes, coming up with innovative experiences. But what does it mean exactly to be innovative?
In the most basic manner, according to the good old Oxford dictionary (now online), to innovate means “to make changes in something established, especially by introducing new methods, ideas, or products”. The core concept of innovation has to do with to renewal or to change, to do things differently, often to do with application—this is not the same as to invent, which is “to create or design something that has not existed before”.
As Amy J. Radin pointed out in her book The Change Maker’s Playbook: How to Seek, Seed and Scale Innovation in Any Company, Heinz introduced the inverted ketchup bottle as a solution to tackled the hassle of getting that last bit of ketchup out of the standard bottles. For that solution, they applied a packaging design that was first invented for shampoo. So yes, innovation could be as simple as taking what another industry is doing and applying it to one’s product or dish, for that matter (remember broths brewed and served in coffee siphons?).
Bu hikaye WINE&DINE dergisinin May - June 2019 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye WINE&DINE dergisinin May - June 2019 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
New And Improved
The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.
The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
