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100th National Restaurant Association Show Wraps Up

The centennial National Restaurant Association’s show is wrapped up on May 21st, following four days of the country’s biggest foodservice trade show.

Over 43,000 attendees visited the show, held in McCormick Place in Chicago, to see demonstrations of the latest cooking technology, sample new products, and view culinary showcases and competitions.

Plant-based foods, vegetarian and vegan alternatives, reusable and compostable packaging, and new technologies like voice command, robotics and kitchen automation were high on the agenda over the course of the four days.

As part of the show there was an exclusive early access screening of award-winning documentary film, A Fine Line. The film explores why only 7% of head chefs and restaurant owners in North America are women.

This year’s World Culinary Showcase stage featured chefs such as Rick Bayless, Gerry Garvin, and Andrew Zimmern, Abe Conlon, Diana Dávila, and Zach Engel. On the stage, attendees experienced he latest trends, techniques and recipes, behind-the-scenes stories, and learned how to rethink cuisine in their own kitchens. Chef Kari Underly sliced up a 103 beef rib primal to create over 12 unique small batch cuts, while Chris Sayegh of The Herbal Chef talked about using cannabis-infused fine dining.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises more than 1m restaurant and foodservice outlets and a workforce of 15.1m employees.

Food for Thought -, 59 Merrion Square, Dublin 2, Ireland.

The Official Publication of the Restaurants Association of Ireland


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