Early this summer, Andy Hanacek, editor-in-chief of The National Provisioner checked in with Chef Christopher Hansen, corporate executive chef at OSI Group, to get his thoughts on some of the trends driving meat and poultry culinary strategies, and how his company was responding to some of these big-picture targets.
What follows is a portion of their conversation:
Hanacek: From your perspective, what do you think has kept consumers coming back to animal protein in terms of their diets and meals — despite the high prices, the doomsday predictions and rumors of supply shortages and things like that?