2023 Chicago National Restaurant Association Show Review

As a graduate student, it was my first time to participate in 2023 National Restaurant Association show (May 20 to 23) leading 5 hospitality students at the University of North Texas. 

Thanks to our amazing chef Dr. Luwis Mhlanga, we could explore the U.S. food industry and network with the participants from all around the country, as well as other university's hospitality students. 

1. Innovative idea - edible utensil 

My biggest impression was the whole section was innovative and plant based food. Above picture is the guy who invented a machine to make an edible spoon and fork! Isn't that crazy? I asked him if they would be safe and he said, "Over 5000 people have tried it and no one hasn't reported any health issue." 

Check out their website!

2. Plant-based & vegan food 

A whole section was where they offer a mushroom-based chicken, seafood made of konjac, dairy free ice-cream, and so forth. 

It was good to see Korean brand, Pulmuone. They offered a lettuce wrap with plant-based bulgogi meat.

Veggies Made Great's business card was made of plantable paper! 

My most favorite samplings were by Unlimeat. They had a taste of Korean BBQ and tuna salad. 

Gonjak-based seafood was here at Boldly, Australian company. (I could not find their website, though. Instead, here is the related article.) Vegan shrimp, calamari and raw tuna were pretty amazing by how much they tasted similar to the real ones. 

After all this, I was curious whether they are really healthy since they seem to have more chemical ingredients than consuming a real shrimp. However, there were brands that thought the same thing and tried to put as less chemical as possible to provide not only ethical, but also nutritional options. 

3. Good location - right in front of Michigan Lake 

We could go out to get some fresh air while there were millions of shows and programs that could easily overwhelm us. 

4. Educational events & programs 

5. One things to be improved - waste management 

This was the only sort of trash bin located everywhere during the show and there were no ways to recycle!

This guy tried to reach out to the NRA show administration to utilize his business which provides more sustainable and easier-to-handle trash bins, yet he has not gotten any replies back. It was definitely a fun and exciting opportunity for university students to explore the food industry and get motivated! I wish the university could afford more students to have the same experience in the future. 

Go small businesses!