I am blessed to work at Village Tavern, now 17 years running. My favorite part of the job is creating new dishes and re-inventing existing ones or what’s called in the industry “Research & Development,” R&D for short. After a year’s break to focus on Culinary Training, R&D is front and center. What’s involved in R&D at Village Tavern? First, I research new ideas new trends by scouring food magazines and cook books and visiting hot restaurants in foodie cities. It’s a tough job, but someone’s got to do it!!!

 As I’m doing my research, I keep in mind the following considerations:

1. We need to ensure that our current flavors and presentation are top-notch and relevant now and in the next years to come. We need to continue to elevate flavor and beautiful plate presentations that are Instagram-worthy.

2. We need to include healthier plant-forward dishes with the addition of Vegetarian/Vegan menu items.

3. Korean, Mexican and Mediterranean flavors will continue to be popular. Consumers seek excitement though culinary boundary pushing and are highly interested in Spanish, Indian and Middle Eastern cuisines.

4. We must adapt to the demands of Millennials since they are entering their prime spending years and the needs of Baby Boomers who are taking better care of themselves and the environment. 

Next, I collaborate with Village Tavern founder and Executive Chairman Scott Richardson every step of the way. After hours of analysis and discussion of menu items for consideration, we present our findings to Village Tavern CEO Tony Santarelli and COO Tim Mateusik. More discussion and re-testing follow to make sure that each and every dish represents our brand to the highest level possible. And believe me, it does not stop there! 

So, I invite all of you to join me in my journey in creating new and exciting dishes for Village Tavern. I think I have the coolest job on earth! #VillageTavern #coolest job on earth!