The prediction, in brief:

The Internet will foster greater cooperation as well as competition among chefs. “It’s already been dramatic,” says Holleman. “There’s (an unprecedented) networking taking place in the sharing of resources … [This will give customers] a more authentic culinary experience because the chef will have access to the person who produces the authentic cuisine.”

Predictor: Altman, Joey

Prediction, in context:

In a 1995 article in the San Francisco Examiner, reporter Zillah Bahar writes about pursuing culinary interests on the Internet. She interviews food professional Gary Holleman, writing:”According to Gary Holleman, author of ‘Food and Wine Online’ (Van Nostrand Reinhold; 1995; $ 29.95), the Internet will foster greater cooperation as well as competition among chefs. ‘It’s already been dramatic,’ says Holleman, who is also corporate chef for the legume and rice supplier Indian Harvest. ‘There’s (an unprecedented) networking taking place in the sharing of resources’ among members of a profession that typically worked in isolation, due to grueling schedules and a discomfort with new technologies. Holleman says that via the Internet, his colleagues have provided him with specialized information on foreign cooking methods and suppliers of specialty foods and culinary tools, for example, Japanese sushi knives and bowls. For the consumer, this greater professional contact will result in ‘a more authentic culinary experience because the chef will have access to the person who produces the authentic cuisine.'”

Date of prediction: January 1, 1995

Topic of prediction: Getting, Sharing Information

Subtopic: Medical/Professional

Name of publication: San Francisco Examiner

Title, headline, chapter name: The Future of Food in Cyberspace

Quote Type: Partial quote

Page number or URL of document at time of study:
Epicure Page Z-6

This data was logged into the Elon/Pew Predictions Database by: Anderson, Janna Quitney