Christine’s research shows consumers are increasingly looking to food not just for nutrition but for emotional and physical well-being. A significant 75% of consumers now believe that their food choices impact their gut health, mental and emotional well-being, and even sleep quality.
This trend has popularized ingredients like watermelon for hydration, kimchi for gut health, and chocolate as a mood enhancer––just some examples of how people are turning to foods that offer benefits beyond the plate. At LaSalle College Vancouver, we incorporate these insights into our culinary programs, ensuring students understand the relationship between food, mood, and wellness. We also look externally to observe what consumers are buying in grocery stores and what restaurants are serving on their menus.
Italian cuisine continues to hold a special place in kitchens around the world, blending tradition with modern appeal. Christine highlights how dishes like Bolognese and the revival of mortadella are offering comfort and familiarity in an ever-changing culinary landscape.
Christine also emphasizes how the recipes of figures like Marcella Hazan continue to keep Italian culinary traditions alive while allowing room for innovation. At LaSalle College Vancouver, we both develop classic techniques and encourage students to put their own creative spin on beloved dishes, preparing them for a dynamic global culinary scene.
Texture matters! Christine notes that texture is now just as important as flavour when it comes to creating memorable dishes. Consumers crave crunch, whether it’s through fried garnishes, crunchy seeds, or the interplay of soft and crispy elements that enhance the sensory experience in both savoury and sweet dishes.
At LaSalle College Vancouver, the texture trend translates into hands-on training in creating texture through techniques like roasting, frying, and more. Christine points out that mastering texture is crucial for today’s culinary professionals.
Sustainability is more than just a buzzword; it’s an essential part of the future of food. Christine shared some startling statistics: in Canada, 58% of food produced ends up in landfills, and 32% of that is still edible. This makes sustainability a priority in professional kitchens today––not a trend, not a fad––where chefs are tasked with creating innovative, waste-conscious meals.
At LaSalle College Vancouver, we’ve integrated sustainability deeply into our curriculum. Christine underscores the importance of teaching students to upcycle ingredients and reduce waste. As future culinary leaders, our graduates are trained to prioritize sustainability in every dish they create.
LaSalle College Vancouver’s updated Culinary Arts curriculum is designed to address the evolving challenges of the culinary industry, with sustainability, global cuisine, and health at its core. Christine has been instrumental in shaping our forward-thinking approach. In collaboration with Julian Bond, Program Director Culinary Arts, our new curriculum ensures students are prepared to enter an industry that increasingly demands ethical sourcing and waste-conscious practices. Julian notes that, “at LaSalle College Vancouver, we’re not just teaching culinary skills; we’re shaping future leaders in the industry who are prepared to think sustainably and globally.”
Our brand-new, state-of-the-art facilities foster innovation, incorporating upcycling techniques and cutting-edge culinary technologies that equip students to face future challenges. Graduates leave LaSalle College Vancouver with core technical skills, but also with a deep understanding of the global and sustainable practices shaping the culinary world.
As Christine Couvelier reminds us, World Food Day is an important time to reflect on the food we love, and the steps we need to take to ensure a sustainable future. LaSalle College Vancouver is committed to training the next generation of chefs and culinary professionals, ensuring they have industry-ready knowledge, skills, and values to create an exciting, innovative, and ethical culinary future.
