C aterers can no longer rely on their standard menus to make an impression. Today’s guests aren’t just eating; they’re chasing experiences, and your menu needs to deliver a flavor story worth telling. Whether it’s a spicy-sweet twist, a globally inspired fusion, or a daring ingredient that steals the show, flavor is the most powerful tool in the kitchen. “Bold flavors are the ones that leave an impression; they linger on your palate and in your memory,” says Chef Keith Sarasin (Aatma). “For me, it’s not about heat or intensity alone, it’s about depth. In catering, these flavors need to tell a story but still invite everyone to the table.” But how do you balance innovation with broad appeal? “For us, bold doesn’t mean overwhelming,” says Bridget Bitza (Butler’s Pantry), “it means thoughtful layering that enhances the dining experience.” The bold and the beautiful Today’s clients are more adventurous than ever, seeking out global influences, unexpected combinations, and dishes that surprise and delight the palate. “People are tired of the same old menus,” says Sarasin. “They want something that feels personalized, rooted, and surprising; and bold flavors hit all of that.” The growing demand for international and fusion cuisines, along with an emphasis on fresh and unexpected ingredients, has fueled the rise of bold flavors. Spices, fermented ingredients, and umami-rich elements are no longer niche—they’re expected. Whether it’s the heat of gochujang, the tang ON THE MENU (CONTINUED)
Nigerian sausage and chicken fried rice. Photo courtesy Constellation Culinary Group
of preserved lemon, or the deep savoriness of black garlic, diners are increasingly drawn to flavors that offer a memorable experience. “We started incorporating more adventurous flavors into our menus because we wanted to push culinary boundaries and challenge ourselves—and our guests—with something new and exciting,” says Chef Jonadel Tarrayo (Daniel et Daniel). “We love the idea of creating experiences that make people pause, savor, and truly enjoy something they may not have tried before.” A third of consumers are drawn to flavors that are new, unique, and different, and Gen Z values creativity one-and-a-half times more than baby boomers, opening the door for unexpected flavor juxtapositions and unique flavor combinations and fusions, according to research from Innova Market Insights. “If done right, it sets you apart immediately,” says Sarasin. “But fusion often leads to confusion; boldness for the sake of trendiness
burns out quick, but authentic boldness creates loyal fans.”
Flavor means more than just taste When we talk about flavor, we’re talking about much more than just taste (although that’s an important component). What we’re actually talking about is the sensory trifecta of taste, aroma, and mouthfeel. These three factors combine to create the total experience of a dish. When food enters your mouth, the sensations caused by that specific food register on your tongue, your nose, your palate, and even your teeth. “It’s the pungent smell of a fermented mango pickle, the brightness of freshly ground cumin, or the complexity of a masala that’s been dry-roasted and hand-pounded,” says Sarasin.
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SUMMER 2025 ■ CATERSOURCE
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