Episode 59: Forecasting the Future of Food with Christine Couvelier

This week, we’re joined by the one and only, Christine Couvelier, executive chef, culinary trendologist, and founder of Culinary Concierge, for an inspiring look at a life fully immersed in food. Christine’s passion is unmistakable. With over four decades of experience, she’s helped shape global food strategies, launch beloved consumer products, and guide brands in translating culinary trends into innovative offerings. From her early days in a famed Toronto Italian kitchen to leading product development at President’s Choice, guiding future tastes at Cara Operations, her global reach with Unilever, being part of the future of culinary education at George Brown College, leading a culinary cultural revolution at Maple Leaf Foods or her time with Trendi to tackle the food waste/food rescue hurdles and looking at what’s possible ~~ Christine’s journey is both remarkable and deeply rooted in curiosity. In this episode, we explore: How a lifelong love of food became a global consulting career. The process of identifying, testing, and translating food trends into retail hits. Why she believes the future of food is food rescue . And of course, no conversation with Christine would be complete without her signature call to action: Taste, Taste, Taste. Knowing your customer’s taste profile is not just a nice-to-have, it is the foundation of successful food innovation. If you work in food strategy, product innovation, or culinary branding, Christine’s insights will leave you both inspired and energized. Learn more about Culinary Concierge: https://www.culinaryconcierge.ca