Mexican Shrimp Council Hosts “Naked Cocktail Party” at
American Culinary Federation 2004 National Convention
New Group Educates Chef Audience About Luxurious, Dressed Down Shrimp from Mexico
American Culinary Federation National Convention, Orlando, FL – July 16, 2004 – The Mexican Shrimp Council (Consejo Mexicano del Camarón) will stage a provocative, food-focused “Naked Cocktail Party” at the American Culinary Federation’s (ACF) 2004 National Convention in Orlando, Florida. To be held on July 19 immediately prior to the ACF President’s Grand Ball, the “Naked Cocktail Party” will provide chefs from across America an opportunity to sample premium shrimp from Mexico.
The Council’s “Naked Cocktail Party” is designed to showcase the bold flavor, firm texture and natural color of dressed down shrimp from Mexico – shrimp so good, it requires only a few, fresh ingredients to reveal its superior taste. Guests will be treated to creative preparations of Mexican Shrimp, tequila bars, mariachi music and other elements evocative of Coastal Mexico.
Based on its unique ability to make an impression while underscoring the truly gourmet aspects of unadorned Mexican Shrimp, the “Naked Cocktail Party” concept, originally orchestrated by the Mexican Shrimp Council at the 2004 International Boston Seafood Show, will be replicated at the ACF Orlando Convention.
“As people become more used to what quality is, they come to expect cost-affordable luxuries—especially food products like premium coffee and artisan bread,” says Barbara Caplan, consumer trends expert and Partner at marketing services consultancy, Yankelovich. “Quality has become as important as a brand to today’s consumers. That also includes the experiential component, like chomping on a shrimp that has some texture and flavor to it.”
The Council’s sponsorship of the ACF 2004 National Convention is part of the organization’s marketing campaign, launched in March 2004 and intending to help Mexican Shrimp become the gourmet shrimp – the “shrimp lover’s” shrimp. With members from both Mexico and the U.S., the Council’s primary focus is to educate those who purchase and prepare shrimp, in particular the U.S. foodservice industry, about the many reasons why Mexican Shrimp as a premium product tastes better, is of the highest quality and is more satisfying to consumers.
Mexican Shrimp already enjoys a level of prestige among culinary savants and seafood lovers, mostly due to an idyllic habitat and the long-standing commitment of Mexican shrimp producers, processors and importers to optimum quality assurance from harvest to package. Through customized outreach initiatives and strategic visibility opportunities, the Council hopes to expand its industry support base and culinary following.
The ACF is the largest organization dedicated to professional chefs in the U.S. today. The ACF 2004 National Convention will draw approximately 1,200 culinarians – chefs in training together with the most accomplished Master Chefs – to the Orlando World Center Marriott for participation in a variety of competitions, seminars and celebrations.
Founded in late 2003, the Mexican Shrimp Council is a group of producers, processors, suppliers and marketers working together to educate the foodservice industry and consumer audiences about the quality aspects and price-value relationship of Mexican Shrimp. For more information, please visit www.mexicanshrimp.org.
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Contact:
Melissa Dennis, OutSmart
858-268-4094
melissa.dennis@sbcglobal.net
Chef2Chef News Desk