2009 National Restaurant Association Restaurant, Hotel-Motel Show®

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The National Restaurant Association announced the lineup for the Culinary Scene, an interactive demonstration area featured at the 2009 National Restaurant Association Restaurant, Hotel-Motel Show, which will be held May 16-19, at McCormick Place in Chicago. Master butchers and world-class chefs will demonstrate how to increase profits and customer satisfaction with "profitable proteins, " working with both traditional cuts of meat and some less commonly used animal parts, including alligator tails and hog heads.

Attendees will learn how to make the most of lower-priced cuts and better utilize traditional cuts of meat, create new menu ideas and more thoroughly understand the concept of sustainable meat. In addition, the winner of the NRA Show Hot Chef Grilling Challenge on YouTube will have a special showcase in the Culinary Scene.

"The National Restaurant Association showcases a world-class collection of master butchers and notable chefs all four days of the Show in free interactive demonstrations to share innovative preparation methods and valuable cost-saving techniques, " said Lorna Donatone, Convention Chair for NRA Show 2009 and President of School Services at Sodexo Inc. "Proteins are a critical success factor for many foodservice operations and more important than ever in this challenging economy. The Culinary Scene will feature butchers and chefs showcasing their skills throughout the Show, highlighting how all varieties and cuts of meat can be transformed into flavorful dishes, reducing food waste, enhancing customer satisfaction, and ultimately maximizing profits."

Attendees will observe from stadium seating as the chefs and butchers work in a custom-built demonstration kitchen that features the industry's most sophisticated equipment.

According to the National Restaurant Association's "What's Hot in 2009" chef survey, new and fabricated cuts of meat – such as Denver steak, pork flat iron and bone-in Tuscan veal chop – is the 5th hottest trend among nearly 210 items ranked by members of the American Culinary Federation. Free-range and red meats also rank highly.

The Culinary Scene will also highlight future culinary stars, as high school students participating in the ProStart program will serve as sous chefs in each demonstration. The nationwide, career-building ProStart program was developed by the National Restaurant Association Educational Foundation and is managed nationally by National Restaurant Association Solutions in conjunction with state restaurant associations.

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