From June 10 to 12, a select group of top chefs, product innovation leads and food manufacturers who are influencers in their areas joined the Texas Pecan Board for a two-and-a-half-day workshop on Texas pecans. The workshop provided a deep dive into marketing trends, the science behind pecan attributes and flavor pairings, the history of pecans in Texas, and the growing, harvesting, and processing of Texas pecans. The workshop also provided innovators with ample time to work and create in the high-tech kitchens of Culinary Focus, a full-service culinary innovation center located in Irving, Texas, that has led product development for top restaurants and consumer package goods companies nationwide. During the workshop, chefs and product innovators developed new recipes, created new products and inspired new uses for Texas pecans. From new flavor creations for Killer Pecans to a pecan pasta by Chef David Uygur of Lucia and Macellaio, we look forward to watching the diverse innovations created during the workshop gain traction with consumers.
Key Takeaways from Chefs and Product Innovators:
Value Texas pecans and use them regularlyInterested in Texas pecan products like flour and oil they can use as alternatives to traditional flour and oils (click to read more)