1. Why should chefs and operators consider taking a food tour that encompasses global influences?

   Chef Carmisha Ramsey: With social media and global influencers shaping tastes, consumers are more open than ever to adventurous eating. A globally inspired food tour gives operators and chefs the chance to explore diverse flavors together while keeping familiar elements in mind. Starting with what’s known and gradually introducing new flavors and cooking styles is where innovation meets evolution in the culinary world. These tours not only spark creativity but also build lasting memories and strengthen relationships among participants.

   Chef Joel Minkoff: Global food tours give chefs direct exposure to new ingredients and flavors, inspiring more diverse, consumer-friendly menus. The rising popularity of passion fruit and guava reflects this trend, with the Hawaiian-born “POG” blend (passion fruit, orange, guava) gaining traction in drinks, desserts and sweet-savory sauces.

2. What are you looking to take away from an internationally inspired food tour?

   Chef Carmisha Ramsey: I focus on finding synergies between locations — identifying flavors that appear repeatedly across menus. These recurring elements inform future concept development and help determine the right timing to integrate international flavors into a menu. Tracking patterns and emerging trends allows operators to anticipate and prepare for future culinary directions.

   Chef Joel Minkoff: Modern consumers are demonstrating a growing appetite for adventurous culinary experiences, seeking out new and exciting flavors from around the world. This trend encompasses an increasing interest in diverse ethnic cuisines, the appeal of spicy flavors and the desire for unique and memorable culinary encounters. I’m particularly interested in understanding how the bold and distinctive flavors of global cuisines navigate the menu adoption cycle, evolving from niche offerings to more accessible and mainstream options. This includes examining the strategies and adaptations required to make these flavors approachable and appealing to a wider audience.

3. What global trends have you observed in food tours, and how did you translate them into new recipes?

   Chef Joel Minkoff: A recent culinary exploration focused on artisan ice cream establishments revealed emerging flavor trends characterized by a prevalence of ingredients such as ginger, fig, coconut and honey. These insights inspired new ice cream concepts using Mondelēz Foodservice ingredients, featuring combinations with HONEY MAID Graham Crackers, Golden OREO Cookies and NILLA Wafers.

4. How do you learn from other operators’ success in integrating global influences into the menu?

   Chef Carmisha Ramsey: When an operator succeeds with global flavors, I analyze the factors behind that success and use them to shape a working blueprint. By pairing data with operator feedback, I refine that blueprint to guide our R&D process and keep us on track toward developing winning food and beverage concepts.

   Chef Joel Minkoff: Recognizing the growing consumer interest in global cuisine, operators are incorporating innovative and flavorful dishes into their menus to broaden appeal and drive trial. Keep an eye out for successful introductions that frequently take the form of fusion offerings, small plates or limited-time offerings.

5. Do you have any tips for someone planning a food tour of trending global cuisines?

   Chef Carmisha Ramsey: Design the tour with the operator’s goals in mind — there’s no one-size-fits-all approach. Choose locations that inspire and engage participants, ideally with interactive elements that make the experience memorable. Providing transportation, such as a shuttle, keeps the group together and encourages discussion about trends and insights gathered along the way.

   Chef Joel Minkoff: A food tour can be a long day of tasting a large variety of foods. An open mind and a slow pace is key to experience as much as possible. Take lots of pictures, make lots of notes and take it all in!

6. What’s your most memorable globally inspired find from a recent food tour? Did you have an “aha” bite or moment?

   Chef Joel Minkoff: During a recent getaway, a standout meal at a Spanish restaurant featured a gazpacho flight recommended by the server — an “aha” moment that showcased the soup’s versatility. The flight included sweet corn, peach and classic tomato gazpachos, each served cold with vibrant colors, bold spices, textured garnishes and delicate oil drizzles.

From milkshakes with international influence to globally inspired desserts, food tours unlock endless opportunities to spark menu innovation. Explore more of our chef-developed recipes or sign up for our newsletter.