TOGETHER WE FLAVOR 2024: A CELEBRATION OF CULINARY DIVERSITY AND INDULGENCE
Okada Manila, June 27, 2024 – The culinary world converged at Okada Manila for the iconic and highly anticipated event, Together We Flavor 2024, an annual gathering of the best in the industry to highlight the ever-changing food service. Hosted by Paolo Abrera, the event featured an enlightening discourse by Chef Tenten Casasola from McCormick Culinary. Organized under the auspices of Rebecca Ann Sy, President and CEO of Sysu Group of Companies, the evening unfolded as a tribute to global flavors and gastronomic innovation, hinged on this year’s theme: The Newstalgic Gastronomic Experience.
The event revolved around the McCormick Flavor Forecast, an annual report created by the Global McCormick Team that makes predictions and trends—based on studies from over 10 global locations, uncovering 1,000 trend signals, and more than 290 restaurants explorations—that are spot on, and positively impact the future of flavor. According to Rebecca Ann K. Sy, CEO of McCormick Philippines, since its inception in 2000, McCormick’s Together We Flavor forecast has showcased top flavor trends that the brand embodies in its new product developments in the retail market, food service, or for collaborative customized projects.
Now on its 24th Edition, this year’s Flavor Forecast highlighted Sour Power, Thoughtfully Borrowed, and Indulgence Redefined with Casasola sharing her insights into these three key culinary trends shaping contemporary cuisine, emphasizing the experiential nature of modern dining. With Sour Power, she underscored the transformative impact of acidic elements such as tamarind and coconut vinegar, with an objective to innovate sourness while still centering on balance, creativity, and making flavors pop in unexpected ways through acidic agents.
McCormick’s Sour Power trends are based on bold, tangy flavors not solely from vinegars but on citrus and sour fruits too, as well as fermenting and pickling methods that will surely whet one’s appetite as it adds a thrilling twist to any dish or drink. To prove the point, Casasola (quoting Research Chef Tawinkarn Ariyavaradhorn, Culinary Development Chef at McCormick Flavour Solutions Asia Pacific) emphasized how sour flavors harmonize disparate tastes, elevating dishes from mundane to memorable. This trend aligns with the Filipino penchant for sour flavors, rooted deeply in cultural practices and historical uses of acidic substances like vinegar for food preservation and safety during the American occupation of the Philippines. During the event, McCormick customized sour sauces such as Shoyu Vinegar, Yuzu Chili, and Shoyu Tamarind made a perfect pairing to Stick Bites (a mix breaded protein skewers).
Transitioning to the theme of cultural exchange, Casasola introduced Thoughtfully Borrowed, a trend celebrating the respectful blending of diverse ingredients and techniques to create unique gastronomic experiences. She described this intentional approach as an evolution of fusion through regional-traditional cooking, where chefs blend flavors and methods from different cultures to resonate globally. This trend reflects the broader movement towards culinary maximalism, where flavors and textures are enhanced to create dishes that are not only delicious but also tell a story of cultural interaction and innovation.
To illustrate how Thoughtfully Borrowed recipes are rooted in authenticity, McCormick presented its interpretation of the trend with customized sauces such as Truffle Ranch, Lemongrass Aioli and Sriracha Applewood Barbeque, which were perfect when paired with the Beef Sliders, Pork Belly Mantou, and Crispy Chicken Wrap.
Casasola also explored Indulgence Redefined, highlighting the diversity in bold flavors and culinary maximalism and illustrated how personal expression influences culinary preferences, reflecting individual culture and experiences through nostalgic comfort foods to avant-garde creations. This theme resonates with the Filipino love for sour flavors, which are often used to enhance the complexity of dishes, from the tangy crunch of green mangoes dipped in bagoong to the quintessential adobo simmered in vinegar.
This nuanced understanding of sourness, as explained by chefs and food writers, showcases the intricate balance of flavors that define Filipino cuisine and its broader culinary narrative, where nostalgic household flavors zings like lime, hibiscus, chili, cilantro are given a more restructured take. To amplify this trend, McCormick presented different flavors of Frozen Slush through their customized creation of syrups like Jelly Ace, Ice Pop, Tropical Passion, and Iskrambol (or Ice Scramble), a popular Filipino frozen street dessert with shaved ice, milk sugar and various colorful toppings.
Apart from the three Flavor Forecast trends, the versatile and tangy Tamarind fruit hogged the spotlight as the Flavor of the Year. Also known as “Sampalok” in the Philippines, this uniquely sour-flavored staple in most Filipino kitchens has evolved from being a mere secret ingredient in Sinigang to becoming a key addition to Worcestershire sauce, soups, and even for refreshing beverages. McCormick presented its Sinigang Cheesecake dessert to celebrate this humble souring agent.
The event took an interactive turn with the “Build Your Own” activity, where attendees were invited to customize their culinary creations using a variety of McCormick sauces, syrups, and powdered flavors. Participants got hands-on experience in mixing and matching different tastes, creating unique combinations that highlighted McCormick’s versatile range.
Special attention was given to McCormick’s customized sauces, including the zesty Sriracha, tangy Tamarind Sauce, aromatic Lemongrass Sauce, and many more. These flavorful additions provided endless possibilities for enhancing the potato chips, demonstrating McCormick’s commitment to quality and innovation in the kitchen.
Guests truly enjoyed the symphony of gastronomic delights, reaffirming the event’s success in fostering cultural appreciation through the universal language of food. Together We Flavor 2024 not only celebrated culinary diversity but also served as a testament to the transformative power of flavors in uniting communities.
The event concluded with a heartfelt thank you message from Chef Josef Teuschler, the Director of Culinary at Okada Manila, expressing gratitude to all participants for their enthusiastic participation and dedication to culinary excellence. As guests departed with memories of flavors and melodies, Together We Flavor 2024 stood as a testament to the power of food in bridging cultures and fostering community through shared experiences—all of which are founded on 24 years of in-depth research, study, survey, and training to come up with flavor trends from a global perspective.
Together We Flavor 2024 has ensconced McCormick as a most admired brand with an unending quest for ultimate flavors and solutions. Relentlessly known for its innovative drive and passion for flavor, McCormick has once again proven that it is more than just a company known for its herbs and spices, seasonings, extracts, and condiments, but is truly a flavor partner to every chef, restaurant, and that they can do customized flavors that will please everyone’s palates. This is a true testament to McCormick’s purpose of standing together for the future of flavor.
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2024-07-29T10:14:25Z dg43tfdfdgfd