FOOD TRENDS
Food Fix Tattoos
Pizza to Start the Day Right
T
T
he food industry is filled with second-career pioneers, like Rachel Willen, popular blogger, personal chef and instructor at Food Fix Kitchens. At 52,
she graduated from a career as a graphic designer
to become a professional chef, and went on to win
the Food Network's "Chopped." She's now inspiring
passionate foodies with a new line of temporary tattoos, t-shirts and totes, with sayings like "Strive to Be
Grater" next to a whimsical illustration of a cheese
grater, "Take a Whisk" alongside the mixing tool and
"Live on the Edge" with a chef's knife. When asked
where the idea for temporary tattoos came from, she
quips: "I have two real tattoos already, but I felt like
I'm a little too old to
start getting new ones."
She says she hopes to
spread the word that
you're never too old
to get inspired in the
culinary world.
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14 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com
2/01/09
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PHOTOS: RACHEL WILLEN
he breakfast foods category has experienced impressive growth, with a 20 percent
sales increase in recent years—from $10 billion
in 2007 to $12 billion in 2011, according to
the latest research from Mintel International.
And the category is forecasted to continue that
growth by nearly 26 percent from 2012 to
2017 reaching an estimated $15.7 billion. To
,
get a healthy slice of this burgeoning market,
in 2010 chefs turned to breakfast pizza, and
it's become one of the fastest growing breakfast menu items in the country, not only for its
convenience, but for the many ways it can be
dressed. Datassential reports that pizza is now
on 5 percent of breakfast menus at chain and
independent restaurants in the U.S.—18 percent
more menus than breakfast pizza occupied in
2008, proving that pizza isn't just for lunch and
dinner anymore.