Peruvian cuisine may be a latecomer to America’s tables, but it’s gaining a foothold. “The healthy, fresh ingredients and unique flavor profiles are creating a surge of interest in Peruvian food and restaurants,” confirms Marcella Guzman, an instructor at the Art Institute of Fort Lauderdale.
As the nation begins to emerge from recession, restaurants are seeing lapsed customers return. Same-store sales are inching up, signaling the industry’s initial rebound to health; hiring is also up, signaling positive expectations for 2011.
Dan Coudreaunt, executive chef and director of culinary innovation at McDonald’s, and Wylie Dufresne, chef-owner of molecular-gastronomy temple WD-50, know a thing or two about innovation. At a packed NRA session they set about dispelling a few myths.