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From a chef’s point of view: The Boston Seafood Show 2010
Thursday,18 March,2010 15:31:08
This year I was honored with the opportunity to attend the show not simply as an exhibitor, but as a guest chef working with Clean Seas Tuna Inc. The perspective of the three day event is different when portioning up bluefin and Hiramasa vs. glad-handing attendees from the area just outside of the booth.
Our booth hosted three guest chefs, with myself serving bluefin tuna and Hiramasa Sashimi as well as bluefin tuna tartar. Each morning, a local cut house would supply us with loins and sides, allowing us to do the final portioning work on site. Our booth display featured a whole bluefin tuna weighing in at approximately 65 lbs in its center. This fish worked great to get the attendees to stop, take pictures and ask questions. It was just like a retail store strategy where you want to have a “trigger” to get the consumer to stop and think.
I enjoyed immensely the opportunity to serve the attendees of this show. I found them to be appreciative and respectful. This show always offers the opportunity to eat one's fill of the world’s best products. Whether the approaching attendee was an industry veteran or a guest of a guest made no difference to me, as I sliced off portions to order and gave a welcome infomercial on the fish’s orientation and specs. I think Clean Seas Inc. was smart to have such an active booth. We often found attendees spending extended time discussing product, industry and especially what it was we were serving and how they could make it themselves.
From behind the booth at the cutting block, it was welcoming to find some guests return to learn more. Having fed them in the morning, attendees would also come back later to find where they could obtain product/information. If I was to judge the attendee mix and which day seemed most productive, I would say Tuesday. his day seemed to have more than its share of restaurateurs genuinely looking for distribution information. Also, a large number of chefs came out looking for new menu items. Overall, the show was a wonderful experience.
Discussion Point: Much time was spend at this year’s Boston Seafood Show discussing two topics: the torrential weather and whether or not it was a good idea to have the New England Food Show alongside the seafood show. In my opinion, this was a huge success. The suppliers and purveyors of the restaurant show brought a fresh look to our event. Did you like the idea/benefit from the combining of the two shows?
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