{"id":3512,"date":"2021-07-12T13:28:48","date_gmt":"2021-07-12T17:28:48","guid":{"rendered":"https:\/\/ustoa.com\/blog\/?p=3512"},"modified":"2024-02-22T15:37:40","modified_gmt":"2024-02-22T20:37:40","slug":"whats-new-in-culinary","status":"publish","type":"post","link":"https:\/\/ustoa.com\/blog\/whats-new-in-culinary\/","title":{"rendered":"What&#8217;s New in Culinary?"},"content":{"rendered":"\n<h3 class=\"has-text-align-center wp-block-heading\">What&#8217;s New in Culinary?<\/h3>\n\n\n\n<p class=\"has-text-align-center\"><em>By Chef Bernhard F. Zorn, Culinary Director for&nbsp;<\/em><a href=\"https:\/\/www.uniworld.com\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Uniworld Boutique River Cruises<\/em><\/a>&nbsp;<\/p>\n\n\n\n<div style=\"height:18px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/ustoa.com\/blog\/wp-content\/uploads\/2021\/07\/UW_Luxury_Chef.jpg\" alt=\"\" class=\"wp-image-3594\"\/><\/figure><\/div>\n\n\n\n<p>Over the last year, cooking at home has become more popular than ever before. Online recipe sharing and food deliveries have taken off since the start of the pandemic began. As a chef myself, not much has changed, though I do miss cooking for others. One thing I am happy to see, however, is how much more people seem to pay attention to what&nbsp;they\u2019re&nbsp;eating and care about ingredients.&nbsp;&nbsp;<\/p>\n\n\n\n<p>The culinary industry, in recent years, has seen a trend towards healthier eating. Plant-based food, vegetarianism, fresher&nbsp;ingredients, knowing where and how our produce is grown, have all increasingly become part of the definition of fine dining. I think&nbsp;we\u2019re&nbsp;definitely going&nbsp;to see that movement pick up even more speed in a post-COVID world.&nbsp;&nbsp;<\/p>\n\n\n\n<p>The team of chefs I work with&nbsp;in the&nbsp;Uniworld&nbsp;kitchens bring together the freshest ingredients sourced&nbsp;from local farmers\u2019 markets and other regional suppliers&nbsp;to&nbsp;best guarantee mouth-watering culinary journeys to accompany our guests\u2019 travels.&nbsp;&nbsp;<\/p>\n\n\n\n<p>We collaborate deeply with our vendors, considering limits on delivery ratios and selecting the most seasonally&nbsp;and&nbsp;regionally appropriate ingredients. Transparency is always a top value, and the focus is always quality.&nbsp;We\u2019re&nbsp;shifting away from \u201cexotic foods,\u201d which need to be transported&nbsp;from far distanced parts of the world, in&nbsp;favour&nbsp;of more home-grown options that taste fresher and are less wasteful.&nbsp;&nbsp;<\/p>\n\n\n\n<p>The result of this is a return to comfort food and the basics, classics with a modern twist that remind guests of a refined version of their mothers\u2019 own kitchens.&nbsp;&nbsp;<\/p>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/ustoa.com\/blog\/wp-content\/uploads\/2021\/07\/UW-SB-Schuberts-SharingPlate-68-1.jpg\" alt=\"\" class=\"wp-image-3595\"\/><\/figure><\/div>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Favorites&nbsp;of guests&nbsp;from the&nbsp;Uniworld&nbsp;Kitchens<\/strong>:<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>Wiener Schnitzel with Homemade Potato Salad (served in Austria and Bavaria)&nbsp;<\/li><li>Simmered beef brisket\u2014<em>Tafelspitz<\/em>\u2014with horseradish sauce, pumpkin seed oil,&nbsp;cranberries&nbsp;and bouillon potatoes (served in Austria)&nbsp;&nbsp;<\/li><li>Traditional Rhineland beef roast\u2014<em>Sauerbraten<\/em>\u2014with braised red cabbage and potato dumplings (served on Rhine river cruises)&nbsp;<\/li><li>Alpine River Trout with almond butter, parsley potatoes and local lamb lettuce (served in the south of Germany)&nbsp;<\/li><li>Gratinated onion soup (served in France)&nbsp;<\/li><li>Oven-fired pizzas and handmade pasta (served in Italy)&nbsp;<\/li><li>Desserts like&nbsp;caneles&nbsp;(served in France) and stuffed vanilla cannoli (served in Italy)&nbsp;<\/li><\/ul>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/ustoa.com\/blog\/wp-content\/uploads\/2021\/07\/UW-SA-food-96760.jpg\" alt=\"\" class=\"wp-image-3596\"\/><\/figure><\/div>\n\n\n\n<p class=\"has-text-align-center\"><em>Chef Bernhard F. Zorn grew up working in his parents\u2019 restaurant in Germany. Cooking alongside his mother prepared him well for a series of jobs across Europe, South Africa, the Maldives and on a variety of international cruise lines. Now, he is the Culinary Director for&nbsp;Uniworld&nbsp;Boutique River Cruises and has been&nbsp;honored&nbsp;as a Global Master Chef by the World Chefs Association and as an&nbsp;Officier&nbsp;Chef&nbsp;Rotisseur&nbsp;with the&nbsp;Chaine&nbsp;des&nbsp;Rotisseurs.&nbsp;<\/em>&nbsp;<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em><a href=\"https:\/\/www.uniworld.com\/\">Uniworld&nbsp;Boutique River Cruises <\/a>features distinctively designed ships with an average capacity of 120 guests, exclusive excursions, gourmet cuisine, and one of the highest staff-to-guest-ratio in the river cruise industry. offers truly\u202fall-inclusive itineraries in Europe, as well as voyages in Russia, China, Vietnam and Cambodia, India,&nbsp;Peru&nbsp;and Egypt\u2014a total of 20 rivers in 28 countries worldwide.&nbsp;Uniworld&nbsp;is a member of The Travel Corporation (TTC) family of companies, which celebrated its 100<sup>th<\/sup>&nbsp;anniversary in 2020.<\/em>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What&#8217;s New in Culinary? By Chef Bernhard F. Zorn, Culinary Director for&nbsp;Uniworld Boutique River Cruises&nbsp; Over the last year, cooking at home has become more popular than ever before. Online recipe sharing and food deliveries have taken off since the start of the pandemic began. As a chef myself, not much has changed, though I [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[129],"tags":[101],"class_list":["post-3512","post","type-post","status-publish","format-standard","hentry","category-travel-blogs","tag-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What&#039;s New in Culinary? - USTOA Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ustoa.com\/blog\/whats-new-in-culinary\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What&#039;s New in Culinary? - USTOA Blog\" \/>\n<meta property=\"og:description\" content=\"What&#8217;s New in Culinary? By Chef Bernhard F. Zorn, Culinary Director for&nbsp;Uniworld Boutique River Cruises&nbsp; Over the last year, cooking at home has become more popular than ever before. Online recipe sharing and food deliveries have taken off since the start of the pandemic began. 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