Bowl Them Over
with Edible Bowls
Meal-in-a-bowl dishes have flourished in the last few years. Take it to the next level.
Chefs today have elevated the bowl concept, moving way beyond the stir-fry served over white rice. They've even catapulted over the very successful (and delicious) fried chicken pieces and gravy over mashed potatoes. Why so much innovation around meal-in-a-bowl concepts? Well, diners love them. Bowls, when executed well, combine comfort food with adventurous flavour exploration. "Bowls give diners a flavour-packed eating experience packaged in a familiar, relatable way," says Joseph Barin, corporate chef for Kraft Foodservice. For operators, menuing bowl concepts tackles three overarching trends: comfort, convenience and casualization. The chefs at the Kraft Culinary Centre evolve the trend with edible carriers. Creative edible bowls not only add another layer of texture to the build, but they bring whimsy to the dish, building menu distinction with every bite.