{"id":3925,"date":"2014-07-15T04:00:00","date_gmt":"2014-07-15T09:00:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/millennial-food-trends-global-thinking-at-colleges-and-universities\/"},"modified":"2023-02-01T14:18:00","modified_gmt":"2023-02-01T20:18:00","slug":"millennial-food-trends-global-thinking-at-colleges-and-universities","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/millennial-food-trends-global-thinking-at-colleges-and-universities\/","title":{"rendered":"Millennial Food Trends &#8211; Global Thinking at Colleges and Universities"},"content":{"rendered":"<p>We talk about global flavors as a sweeping trend throughout foodservice, but how\u2019s it playing in colleges and universities? Made up mostly of Millennials\u2014a demographic we continually hear is food savvy and flavor bold\u2014is that indeed true? To find out which global flavors resonate with college students, we checked in with three well-known campuses: <a href=\"http:\/\/www.sandiego.edu\/\" target=\"_blank\" rel=\"noopener\">University of San Diego <\/a>(USD), <a href=\"http:\/\/dining.missouri.edu\/\" target=\"_blank\" rel=\"noopener\">University of Missouri<\/a> and <a href=\"http:\/\/www.umass.edu\/\" target=\"_blank\" rel=\"noopener\">University of Massachusetts Amherst<\/a> (UMass).<\/p>\n<h2>Millennial Eating Habits<\/h2>\n<ul>\n<li>Seeks authentic flavors in global builds<\/li>\n<li>Likes hand-held items, like meat skewers and samosas<\/li>\n<li>Enjoys variety, so smaller portions are a good strategy<\/li>\n<li>Wants bold, spicy flavors<\/li>\n<\/ul>\n<h2>Millennial Food Trends<\/h2>\n<h3>Southeast Asian Flavors Rule the Roost<\/h3>\n<p>It seems the bright, aromatic flavors of Vietnam and Thailand capture the hearts of college students. \u201cThe Vietnamese pho is incredibly popular with our students,\u201d says Ken Toong, Executive Director of Auxiliary Enterprises at UMass. Guests choose the vegetables and protein that goes into this one-bowl dish, and they select from fragrant broths: chicken, vegetable, and green-curry. Their custom builds are then combined with rice noodles and cooked \u00e0 la minute. \u201cThey want authentic and they want it prepared in front of them. Fresh is very important to college students,\u201d says Toong.<\/p>\n<p>At University of San Diego, the pho is a top seller, but it sees a fusion of global flavors. It features Japanese yakisoba (buckwheat) noodles. Guests can choose from chicken, vegetable or lemongrass broth, or green curry sauce. Thai basil, citrus, cilantro, hoisin, and sriracha make up the bowl set up. Protein choices include a Korean bulgogi.<\/p>\n<p>Missouri used to run pho, but this Midwestern campus has swapped it for a ramen bowl. \u201cThe pho was well-liked, but it didn\u2019t have the broadest appeal,\u201d says Eric Cartwright, Certified Chef de Cuisine, Executive Chef of Campus Dining Services. \u201cThere\u2019s a familiarity with ramen. Ours features a flavorful broth, but it\u2019s less soupy than pho,\u201d he says. Guests can choose their broth and protein, then a combination of nori, ramen, egg, cilantro, vegetables, green onion, and bean sprouts. Banh mi is another hit here with customizable finishes of daikon radish slaw, kimchi, green papaya salad, or sweet-hot marinated cucumbers.<\/p>\n<h3>Sushi Sells Out<\/h3>\n<p>\u201cWe lure them in with gateway sushi, then lock them in with bolder combinations. It\u2019s all about building a rapport,\u201d says Robert Garnity, Station Chef at USD. Rolled to order and customizable, hugely popular global mash-ups include the \u201cSpecial Special,\u201d which sports tempura shrimp, avocado, jicama, jalape\u00f1o, cream cheese, ebi (cooked shrimp), chipotle mayo and eel sauce. \u201cWe blow torch the shrimp to caramelize it,\u201d he says.<\/p>\n<p>UMass\u2019 Toong agrees that college kids like sushi. \u201cThey see it as an appetizer. It\u2019s the most popular thing we sell,\u201d he says. His staff makes more than 3,000 traditional sushi rolls daily. Interestingly, 25% of those orders feature brown rice.<\/p>\n<h3>Latin Lovers<\/h3>\n<p>Chipotle\u2019s fresh-authentic-fast model has influenced UMass\u2019 Mexican concept, Tamales. And at Missouri, Cartwright describes the strategy as a \u201cground beef and orange cheese-free zone.\u201d Offerings include the college favorites of tacos and burritos, but also Yucatan-style pork shoulder, slow braised in achiote, lime, and sour orange.<\/p>\n<p>With the University of San Diego\u2019s proximity to Mexico, it\u2019s no surprise that Latin flavors permeate the menu\u2014from authentic barbacoa on breakfast grits to its mash-up of carne asada fries. Those fries are finished with sour cream, guacamole and salsa fresca.<\/p>\n<p>Back at Missouri, the Korean Street Tacos bring the street food global fusion to campus: 4-inch flour tortillas with soy-marinated and quick-seared beef, pickled Napa slaw, and Sriracha. \u201cWe keep it tangible, but show them the integrity behind the product,\u201d says Cartwright.<\/p>\n<h3>Chinese and Korean Go Further<\/h3>\n<p>UMass added a twice-a-week dim sum station, and it\u2019s performing very well. \u201cThe students can\u2019t get enough dim sum, which was surprising, really,\u201d says Toong. He credits their success to the fact that they\u2019re somewhat exotic and that they carry a health halo. \u201cThey like the variety and that they\u2019re steamed, not fried,\u201d he says.<\/p>\n<p>Another Asian trendsetter is kimchi\u2014students at Missouri can\u2019t get enough of that funky fermented Korean condiment, says Cartwright. He features its sour, pungent flavor in a kimchi fried rice and as a side dish in the grab-and-go. \u201cThey eat the heck out of it,\u201d he says.<\/p>\n<p>Global flavors add bold accents to familiar dishes, and they help open up a world of culinary discovery at colleges and universities.<\/p>","protected":false},"excerpt":{"rendered":"<p>We talk about global flavors as a sweeping trend throughout foodservice, but how\u2019s it playing in colleges and universities? Made up mostly of Millennials\u2014a demographic we continually hear is food savvy and flavor bold\u2014is that indeed true? To find out which global flavors resonate with college students, we checked in with three well-known campuses: University [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":3926,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[68],"tags":[],"class_list":["post-3925","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-ideas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Millennial Food Trends - Global Thinking at Colleges and Universities<\/title>\n<meta name=\"description\" content=\"It\u2019s essential for you to maintain your online presence, and a digital dashboard can help you do so efficiently and effectively.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.com\/es-us\/ideas\/millennial-food-trends-global-thinking-at-colleges-and-universities\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Millennial Food Trends - Global Thinking at Colleges and Universities\" \/>\n<meta property=\"og:description\" content=\"It\u2019s essential for you to maintain your online presence, and a digital dashboard can help you do so efficiently and effectively.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.com\/es-us\/ideas\/millennial-food-trends-global-thinking-at-colleges-and-universities\/\" \/>\n<meta property=\"og:site_name\" content=\"Gordon Food Service\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GordonFoodService\/\" \/>\n<meta property=\"article:published_time\" content=\"2014-07-15T09:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-01T20:18:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.com\/wp-content\/uploads\/2022\/08\/millennial-food-trends.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"760\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cody Rivers\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@GFSDelivers\" \/>\n<meta name=\"twitter:site\" content=\"@GFSDelivers\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cody Rivers\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Millennial Food Trends - Global Thinking at Colleges and Universities","description":"It\u2019s essential for you to maintain your online presence, and a digital dashboard can help you do so efficiently and effectively.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gfs.com\/es-us\/ideas\/millennial-food-trends-global-thinking-at-colleges-and-universities\/","og_locale":"es_ES","og_type":"article","og_title":"Millennial Food Trends - Global Thinking at Colleges and Universities","og_description":"It\u2019s essential for you to maintain your online presence, and a digital dashboard can help you do so efficiently and effectively.","og_url":"https:\/\/gfs.com\/es-us\/ideas\/millennial-food-trends-global-thinking-at-colleges-and-universities\/","og_site_name":"Gordon Food Service","article_publisher":"https:\/\/www.facebook.com\/GordonFoodService\/","article_published_time":"2014-07-15T09:00:00+00:00","article_modified_time":"2023-02-01T20:18:00+00:00","og_image":[{"width":760,"height":400,"url":"https:\/\/gfs.com\/wp-content\/uploads\/2022\/08\/millennial-food-trends.jpg","type":"image\/jpeg"}],"author":"Cody Rivers","twitter_card":"summary_large_image","twitter_creator":"@GFSDelivers","twitter_site":"@GFSDelivers","twitter_misc":{"Written by":"Cody Rivers","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gfs.com\/en-us\/ideas\/millennial-food-trends-global-thinking-at-colleges-and-universities\/#article","isPartOf":{"@id":"https:\/\/gfs.com\/en-us\/ideas\/millennial-food-trends-global-thinking-at-colleges-and-universities\/"},"author":{"name":"Cody Rivers","@id":"https:\/\/gfs.com\/en-us\/#\/schema\/person\/8228686a3a3177cc28319b0a04b01174"},"headline":"Millennial Food Trends &#8211; 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