2020 News Articles
Food trends explained: Q&A with Christine Couvelier – Quench food and drink magazine
– May 5, 2020
Food in Canada Magazine (Page 14) – Christine delivering the keynote speech at the Innovation Conference at the Canadian Food & Wine Institute at Niagara College last fall – March, 2020
Food in Canada Magazine (Page 14) – Christine delivering the keynote speech at the Innovation Conference at the Canadian Food & Wine Institute at Niagara College last fall – March, 2020
Real Hospitality Live welcomed Christine Couvelier and Dave Derpak of Culinary & Hospitality Leadership Consulting
– Streamed live on Feb 11, 2020
2026 Trend Watch Report - Tastes & Trends
2025 Trend Watch Report - Tastes & Trends
2024 Trend Watch Report - Tastes & Trends
2023 Trend Watch Report - Tastes & Trends
2022 Trend Watch Report - Tastes & Trends
I was honoured to be a part of the IWF - Virtual World Leadership Conference. My presentation from the event can be viewed below.
Fresh Starts ~ Foodservice Trends for 2022 (pages 14-23)
Read the full article here
Trends in the food industry, like all industries, come and go. From Jello salads and made for TV dinners, to Instagram cafes and cronuts, you could easily create a timeline from all the food crazes over the years; but what about predicting the trends of the future? Christine Couvelier, culinary trendologist, does exactly that. Couvelier has been a chef for over 35 years. From working in restaurants, owning a catering company, directing corporate culinary strategy at major food brands, and founding Culinary Concierge, her culinary journey has taken her all over.
Read the full article here (page 14)
