Produce companies exhibiting at the International Association of Culinary Professionals expo, book and blogger expo on April 1 in New York had little competition, with only five on hand.
Richard Collins, president of California Vegetable Specialties, Rio Vista, Calif., marked his 15th year exhibiting endive at the conference. In his 30 years of working with the foodservice industry and with chefs, he said the new generation of chefs is a different breed, getting their information differently.
“They work through social media via websites and blogs,” he said.
“Nothing beats face to face, but for efficient dissemination of information, it’s not through mailings, it’s on the Web,” he said.