Conferencing in California

Hey there, Darryl Mickler here on this beautiful Monday morning in Napa Valley.

Creating great new items for you to enjoy at Red Lobster certainly involves spending plenty of time in our kitchens experimenting with various flavors and combinations. Occasionally, however, it is good to step back and try to gain a new perspective on food and the menu.

This week I am attending a conference on Flavor, Quality and the American Menu at the Culinary Institute of America's California campus. Conferences such as this one bring together chefs, winemakers, manufacturers, farmers and other food and beverage industry professionals to discuss new ideas and emerging trends in American foodservice, industry innovations and new ideas.

Basically we all gather together to talk food and to share ideas and then go into the kitchen to test them out.

Many of the ideas and trends discussed here will soon be seen on menus around the country; make sure you check out our blog over the next few days as I will tell you about some of the great ideas from the conference.

Thanks for stopping by the chef's blog and we look forward to seeing you back here soon. And don't forget to stop by your local Red Lobster and see what's fresh today.