Women have been a driving force in the kitchen for generations. In today’s ever-evolving landscape, they not only bring innovation and influence to professional kitchens but also make a significant impact on the communities they serve. Through their creativity and expertise, women continue to inspire young chefs each day. They are breaking barriers, challenging stereotypes and paving the way for a more inclusive and diverse industry.

Furthermore, female chefs are actively mentoring and empowering the next generation of culinary talents, providing guidance, support and opportunity for growth. By fostering an environment that encourages diversity, collaboration and creativity, they are creating a stronger, more inclusive culinary community that thrives on shared inspiration and collective success. “The best way to celebrate women is to talk to those who are just getting started in the industry and ask them: ‘Do you need anything? What do you need to know so we can help you on your path as you’re getting started?’” says Ina Pinkney, who has earned the title of “Breakfast Queen” after a storied career in foodservice, which included running Ina’s, her famed breakfast spot in Chicago for 23 years.

Smithfield Culinary assembled a panel of seven female chefs who are making their mark in the culinary world. They represent various foodservice segments, from fine dining to noncommercial and from catering to distribution. They have put forth a collection of creative recipes that speak to today’s biggest trends. Each dish demonstrates creative flavor building supported by smart product sourcing that maximizes labor efficiencies and optimizes menus.

WORLD DOMINATION

Today, the exploration of global flavors has become an overarching trend, informing menu development across the country. From the redolent spices of India and the layered umami of Japan to the bright, complex flavors of Southeast Asia and the hot, herbaceous sauces of Latin America, the global pantry is an endless source of inspiration. Creative chefs are delighting diners with innovative flavor combinations that transcend borders, and diners now expect to see globally inspired dishes that are exciting yet familiar, craveable yet approachable.

“The next generation of consumers are used to a global palate,” says Melissa Chickerneo, Corporate Executive Chef of Behind the Scenes Catering in San Diego. “I find that very exciting because nothing is off limits anymore. I’m excited to see that they are globally aware, and they are food-centric. It’s an amazing time to be in food.” Her Thai-Style Pulled Pork Sandwich captures the global barbecue trend perfectly, sandwiching Smithfield Smoke’NFast Pulled Pork that’s been tossed in housemade Thai red curry sauce between two steamed brioche buns. A dollop of coleslaw dressed with Thai nuoc cham sauce spiked with sambal adds crunch and heat to the sandwich. “Smoke’NFast is a product I use almost on a daily basis,” says Chickerneo. “It’s a natural fit for me. All the Smithfield products are so easy to work with and so versatile.”

Southeast Asia is a hotspot today, so offerings like this Thai-Style Pulled Pork Sandwich (left) from Melissa Chickerneo are right on the money. Lynn Hay’s Ground Pork Empanadas (right) are served with a lemon-honey dipping sauce.

HAND IT TO THEM

Empanadas continue to gain traction on menus thanks to a number of factors. Savory hand pie concepts at modern food halls have popped up all over the country, driving interest and creating new avid fans. It hasn’t been a hard conversion; built-in portability delivered in a craveable flaky pastry is a winning combination. Success comes down to the filling, and variations are endless, drawing from Argentinian, Mexican, Spanish and Cuban roots, to name a few. Throw in eclectic mash-ups for even more fun offerings.

Lynn Hay, Director of Culinary Operations of Entegra, a procurement services company based in Richmond, Va., menus Ground Pork Empanadas served with lemon-honey dipping sauce. She sources Smithfield Ground Pork, browns it with onions, seasoning the flavorful meat with turmeric, cinnamon, cumin, allspice, salt and pepper, then adds raisins. Once cooked, she stirs in manchego and pine nuts, then spoons it onto pie dough, folds the dough into crescents and bakes until golden brown.

MORE EMPANADA INSPIRATION

Cuban Empanada: Pork (pernil), ham and Swiss cheese with sauce options like “Heat” (scallions, tomato, habanero peppers, cilantro and lime)
—Empanada City, Brooklyn, N.Y.

BBQ Pulled Pork Empanada with slow-roasted pork, onions, peppers, cheddar and barbecue sauce
—Empanada Mama, based in New York

Chicken Peruvian: Chicken, aji amarillo, nuts, olives and Parmesan cheese
—Empanola, New Orleans

Chefs across the industry report that one of the easiest ways to introduce global flavors is through a plate of wings. The strategy is sound; the dining consumer is typically comfortable with a low-risk adventure, especially when it’s a shared experience like a bar snack or appetizer. For operators, the key is landing on global flavors that are resonating today and making those wings stand out above the competition.

Kristine Subido, former Executive Chef of Chicago’s Free Rein, ensures differentiation with her Korean-Style Glazed Pork Wings. She sources Smithfield Smoke’NFast Boneless Pork Wings, citing their high quality, consistency and labor savings. Korean flavors are achieved simply: the pork wings are tossed in a mixture of gochujang paste, maple syrup, light soy sauce, rice wine vinegar and toasted sesame seed oil. The wings are then baked and served with a crunchy napa cabbage and romaine salad.

Among global styles, Korean barbecue is the one U.S. consumers are the most interested in trying
SOURCE: DATASSENTIAL, 2023

Kristine Subido’s Korean-Style Glazed Pork Wings star Smithfield Smoke’NFast Boneless Pork Wings and feature the craveable flavor combination of gochujang, maple syrup and soy sauce (left). Grace Goudie, Executive Chef of Scratchboard Kitchen, developed this Roasted Sweet Potato & Brisket Salad, a modern build that showcases brisket’s wider reach today (right).

BRING ON THE BRISKET

Brisket, that flavorful and tender cut of beef, is a true icon in American cuisine, particularly in the world of barbecue. For chefs, one of its greatest advantages is its versatility, responding well to smoking, slow-roasting, braising and grilling. Brisket’s unique characteristics make it an ideal canvas for diverse flavor play. Its popularity has pushed it well beyond traditional barbecue bounds. In fact, brisket recently moved from “proliferation” to “ubiquity” in Datassential’s Menu Adoption Cycle, signaling its growth on menus and its widespread appeal with consumers. Chipotle’s successful launch of its Smoked Brisket Quesadilla offers a prime example of its rise on mainstream menus.

Ina Pinkney demonstrates how easily brisket moves into the morning daypart, featuring it in Ina’s Smoked BBQ Brisket Hash. She sources Smithfield Smoke’NFast Brisket, dicing then sautéing it with red pepper, onion and potato. Poached eggs help position the build as a breakfast dish, and barbecue sauce infused with hot pepper salt, cola and black pepper adds tangy, savory, sweet, spicy flavor.

Grace Goudie, Executive Chef of Scratchboard Kitchen in Arlington Heights, Ill., turns to brisket as a protein topper for her Roasted Sweet Potato & Brisket Salad, a thoroughly modern spin on salad. The build stars a swipe of paprika yogurt topped with roasted sweet potatoes dressed in a blue cheese vinaigrette. Next, frisée and shredded Smithfield Smoke’NFast Brisket go over top, followed by a tumble of pickled pomegranate seeds. “Each meat item I tasted from Smithfield was tender and tasty, really delicious—and easy to apply into recipes,” says Goudie. “Right now, we’re struggling with labor, so to have low-labor products that are delicious is what we’re looking for.”

BRISKET ON THE MENU

Brisket Steamed Buns with pickled vegetables and
hoisin sauce
—Momofuku Ssäm Bar, New York

Smoked Brisket Tamales with brisket chile con carne and salsa verde on top
—Hurtado BBQ, two locations in Texas

Brisket Banh Mi in a Vietnamese-style baguette with pickled vegetables, cilantro and spicy aïoli
—Fette Sau, Brooklyn, N.Y.

Ina Pinkney sources Smithfield Smoke’NFast Brisket for her winning Ina’s Smoked BBQ Brisket Hash (left). Debbie Gold moves a classic entrée of pork chop to a modern standout with a next-level burnt honey vinaigrette (right).

MAIN EVENT

Although shareables, bowls and snacks make up a huge part of menu development today, entrées still play a major role for many operations. Of course, the approach to building a modern main has evolved, with flavor complexity and visual appeal more important than ever. From a back-of-house perspective, proteins that provide ease of execution offer huge advantages. Both Kristine Subido and Suzy Wagner, Chef/Owner of The Chef’s Daughter, a catering company based in Milwaukee, rely on Smithfield’s Smoke’NFast Single Bone Osso Buco. “The beautiful thing about the osso buco is that it’s ready to go. It’s a blank canvas,” says Subido, who created a Braised Osso Buco with white bean and caramelized onion ragout. “The product has a great base of seasoning to it already. Smithfield takes the cooking and work out of preparing osso buco. You can add layers of flavor to it without having to do much more, and you can sell it for $32 or $34.”

Wagner serves a comfort-centric Osso Buco with vegetables, simply heating, then deep-frying the meat. She cooks fennel, carrots, onion, garlic and celery with tomato paste, red wine and aromatics, then adds the osso buco and sugar snap peas, cooking until tender.

Debbie Gold’s approach to entrée development is a study in modern menu design. A James Beard Award-winning chef, she thoughtfully curates her Pork Chops with peaches, farro and burnt honey vinaigrette, keeping the protein as the star while incorporating seasonal produce and high-impact ingredients. She sources Smithfield Bone-In Thick Center Cut Pork Chops, cooking them simply in a skillet with olive oil. After setting them aside, she cooks the peaches in the same pan with a pinch of red chile flakes and salt, then adds some of the juices from the pork. Gold introduces the burnt honey vinaigrette, scraping up any bits of pork left in the pan, then pours the mixture over the chops for service.

Suzy Wagner menus a homey, comforting dish of Osso Buco with fresh vegetables, sourcing the Smithfield Smoke’NFast Single Bone Osso Buco for labor savings and consistent quality.

SMITHFIELD’S PRODUCT MIX

There’s something for every industry and segment in Smithfield’s portfolio. Brands and products include:

• SMITHFIELD: Bacon, Ham, Breakfast Sausage, Smoked Sausage and Hot Dogs
• MARGHERITA: Pepperoni, Capicola, Genoa Salami and Prosciutto
• SMITHFIELD SMOKE’NFAST: Boneless/Single Bone Osso Buco, Barbacoa, Carnitas, Pulled Pork and Brisket
• SMITHFIELD FRESH PORK: Tenderloin, Pork Chops, Pork Belly, Fresh Ground Pork and Sausage

Smithfield Culinary is eager to serve as a resource for ideas and insights to help you attract more customers. Visit SmithfieldCulinary.com or call your Smithfield rep at 888.327.6526.