First up was senior culinary development chef Michelle Zammit of McCormick Australia, who briefly touched on the history of McCormick’s annual Flavour Forecast. She also introduced their three leading trends for 2023, calling them “an answer to cravings observed around the world.” For her following segment, chef Tenten Casasola of McCormick Philippines then detailed each one and gave a glimpse into their experimentation in the test kitchen, evincing how such definitive flavours can be married with traditional Filipino cooking. 

Full flavoured fats

With the discernable rise of brown butter in food and drink, McCormick fittingly spotlights rich, creamy fats as its first star of the dining scene. This means seizing the potential of different sources, as seen in the growing variety of plant butters and elevated renditions infused with flavourful meat or seafood. 

Reimagined in various formats, blended concoctions like vanilla citrus butter and hot, crunchy salsa macha are just a few examples. In the McCormick Philippines kitchen, they explored delectable recipes that teeter between familiar and unfamiliar, such as salt-cured duck yolk butter, chicken skin butter, and many more.

Everyday French

Characterised by cooking techniques and ingredients often acquainted with haute cuisine, French fare is shedding its deep-seated rap as being too fancy or inaccessible. This second trend is all about adapting traditional measures for the modern kitchen and making them more approachable for every home cook. 

No longer confined to strict rules and exclusive fine dining establishments, French cuisine becomes a vehicle for uncomplicated yet masterful dishes, elevated by seasonal produce and global influences that unlock layers of indulgence. Chef Casasola highlights some of the enticing creations of McCormick kitchens worldwide, including a gochujang eggplant galette, a dark mocha with whisky sabayon, and their very own take on the bouillabaisse with nori foam on top. 

See also: Inglorious perfections: A deep dive into the art of fine-dining plating

Beyond heat

Last but not least, McCormick attests that we can look forward to exploring the dimensions of heat and spice. “No longer is it just about setting your mouth on fire with extreme levels of spiciness,” remarked chef Casasola. “ It's about the journey of how heat is experienced—from where it hits in the face to how long it lingers and finishes—and how this can enhance the overall flavour of the dish.”

Textural elements also come into play here, with chopped chillies, crispy garlic, and spiced butters making their way into more piquant dishes. Amusingly, heat is becoming prevalent in desserts and cocktails, too.

See also: The 2 essential Filipino chillies you need to know

During the recently held Flavour Forecast 2023, guests got to feast on Grand Hyatt Manila’s unique takes on all three trends. Executive chef Mark Hagan took to the ballroom’s staggering show kitchen to demonstrate just how his team prepared and conceptualised each elaborate dish, which made up nine courses on the evening’s menu.

Also taking on different trends respectively were the evening's set of cocktails, which included a Mayahuel Spritz (tequila, coconut milk, strawberry syrup), Reveillez-Moi (espresso, Aperol, Cointreau, cardamom syrup, chocolate bitters, fever tree soda water, coffee foam), and Aji's Sour (Bourbon whisky, lemon juice, Fernet-Branca, cayenne tamarind syrup). 

While guests indulged in the degustation, the following speakers gave their takes on what’s next for food through the lens of technology and e-commerce. Next onstage was Grab Philippines director for deliveries Greg Camacho, who discussed ever-evolving consumer behaviours in the post-pandemic landscape. 

“The first thing we have to settle is this: deliveries are here to stay,” he remarked. “Our own research shows that consumers now look forward to being able to discover, engage, and order from their favourite brands via some form of digital means.” With more consumers in the region favouring an integrated omnichannel (online-to-offline) experience, this has likewise become crucial in future-proofing the success of every food business. 

Camacho also delved into how maximising the hybrid lifestyle necessitates embracing digital tools and access to actionable data—and this was a sentiment echoed by the next two guests on stage, namely Foodee Global Concepts COO Eric Thomas Dee and digital strategy consulting firm David & Golyat president Miko David. 

“Data is priceless when it comes to our customers and how we can serve them better,” affirmed Dee, adding that it is through comprehensive analytics that they are able to paint a full picture of the customers’ dining experience, their needs, and their wants. Technology and automation work hand in hand with the data here; and at Foodee Global Concepts’ comfort food chain Pound x Flatterie, there will soon be a robot waiter that promises swift service and entertainment for guests who dine in. “Meanwhile, our service staff have more time to connect with the customers on a personal level,” added Dee.

See also: Keepers: a gastropub with Asian tapas & a unique NFT angle you need to know about

Pulling up graphs from David & Golyat’s research, David, for his part, shared key data on the Filipino diner, from their preferred ordering platforms to their top-searched dishes and more. He showed the audience how this gathered information can be used to capture the market and ultimately augment restaurant traffic all over the country.

The dynamic and ever-expanding nature of the food and beverage scene only continues to captivate us. Always working hand in hand with the industry, McCormick plays a crucial role in keeping us at the forefront of new innovations and trends, igniting our curiosity and tantalising our taste buds for whatever’s down the line. In the meantime, we remain on the edge of our seats, ready to embrace the next wave of flavours and experiences that await us in the world of food. 

Learn more about McCormick on mccormick.com.ph.

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