Part II of UNLV Chef Daniel Swift’s interview with OnionBusiness.com

Boise-born Chef Daniel Swift is the executive chef instructor at the University of Nevada at Las Vegas. He recently took time to give OnionBusiness.com a fresh look at onions in the foodservice industry. Here is Part II of that interview:

Chef Daniel said, “Foodservice and onion producers “could follow the example of other agricultural products such as potatoes, grapes and raisins and inform students and industry alike as to the versatility of the onion and what is taking place in the industry of onion growers.”

He added, “I can’t recall ever seeing detailed information being distributed to a culinary program about onion, whether it’s a recipe contest or a promotion or just educational materials. I’m not sure if that would fit into the growers’ cost structure, but with a primary recipe ingredient like onions, it seems almost like it is not fully utilized in terms of the educational component and the marketing.”

Chef Daniel continued, “It is very important to know where your products originated. The whole farm-to-fork movement has only gained momentum in recent decades and will continue to do so as consumers become smarter and more informed as to what they eat where it comes from and the story behind the products that they get. People not only want to know where their products come from, but they would also like to know oftentimes a little bit about the farm or the region or the state where it comes from. If you can put a face with the product, it creates an emotional connection. It informs the consumer, and they feel good about the knowledge that they get — and it’s just an added bonus for a product that they frequently use. I believe it can be the difference between an individual selection of one onion over another or a bottle of wine over another, or even one loaf of bread over another.”

One aspect the industry should consider is that … “this added value can also allow for a higher price point, and you see that across the board in the foodservice industry. In addition of course is the nutritional benefits of any food product. If it’s a healthy product, people like to know that.”

About consumer trends, Chef Daniel said he understands the increased usage of reds.

“Sliced and served fresh, they provide a very unique flavor and certainly a great presentation. Of course when cooked these onions lose the color, so depending on the ingredient that you plan to mix the onion with, you may not want to use this particular onion in a white sauce for example. But sliced and serve with salads, on sandwiches, in darker sauces with pot roast, it’s an amazing product.”

Sky’s the limit with onions, Chef Daniel said. “In terms of onion as a center-of-plate product, I believe that there are opportunities that I’ve not been explored here. To me onions are a foundation for cuisine. From the cornerstone of mirepoix to accompaniments on an entree plate, they play a continuous role throughout the entire cooking process for so many items. I think that should be the focus of onion marketers and producers while at the same time highlighting onions’ flexibility to accompany center-of-plate items.”

How? Chef Daniel has a great idea: “The nationwide culinary school and professional chef recipe contest would be a great way to put your finger on the pulse of what’s taking place in industry today with the onion. And it may provide you with some outstanding ideas and recipes to help promote the product.”

He concluded, “Pickling, sous vide cooking, and any other cooking method could give you some interesting stuff.”