Robin Stybe, MAT, CCI, associate professor at Johnson & Wales University, College of Culinary Arts, runs a catering business with her husband when she's not in the classroom. Two Toques Catering's events range from full-service dinner parties to food drop-offs to a hot buffet for 400 last year.

Stybe primarily teaches Nutrition and Sensory Analysis, and her husband, Karl Stybe, the university's Special Events Chef this year, teaches Classical French Cuisine. Experiences from catering find their way into her classes, Stybe says, and she has had a lot of experiences — more than 20 years worth. During that time she has seen much change and is in a good position to predict what's next. Today, she says, customers have gone from not thinking very much beyond prime rib and green beans to requesting the most current offerings they've seen on the Food Network.

Stybe took the time to speak with FM about the catering changes she's observed over the years, and the trends you need to know for 2009 and beyond.

FM: What are some changes you've seen in catering during your career?

RS: Food choices and menus are very different now than they were in the beginning. Back in the day, people considered stuffed mushrooms and crab puffs to be the cocktail food, followed by prime rib or chicken marsala. Those foods haven't gone away entirely, but our patrons are much more food savvy today thanks to the Food Network. Our requests are more eclectic and often theme-specific, such as Caribbean or Asian. We also serve more seafood and vegetarian dishes than we used to.

Can you name some positively “old school” catering menu items that just look tired and simply don't work anymore?

Many canned foods and prepared foods that were once commonly used in catering, while they still have a place in some functions, are not acceptable in most instances. People want their food fresh tasting and made from scratch.

On the other hand, are there some “old school” classics that will never go out of style?

What’s Hot	What’s Not
small bites, both sweet and savory regional ethnic menus desserts-only parties funky serving pieces interactive service guests assibling food sustainable food local and in season	soup as the main appetizer artificial anything ordinary fruit and vegetable trays finger sandwiches a big carbon footprint produce that’s out of season/ non-local anything trans-fat

Meat and potatoes, carving stations, iceburg lettuce and fattening desserts!

What is everyone asking for now?

Seafood. It's pretty rare to not have a seafood request for any function we do.

Are there any trends out there that have been surprising to you?

Requests for authentic ethnic cuisines rather than our Americanized versions of these cuisines. It's a little scary to produce an authentic menu with highly unusual ingredients and flavor profiles when you're not sure your customers really know what they are asking for.

Such as?

We once had a request for a traditional Renaissance menu made exactly as it would have been during that time period. To be honest, our research turned up some pretty appalling things! We wound up modifying the menu to reflect modern tastes — no one seemed to notice. You can always say ‘inspired by.'

What types of foods, flavors and functions do you see gaining in popularity this year?

Regional versions of ethnic cuisines. This concept takes a good thing and personalizes it. Also, with drop-off functions, people want sturdy items that are easy to reheat. Organics and local produce can also enter the mix.

So, you think there will be more demand for local, organic food in the future?

Absolutely. Our society seems to be having another green revolution. With that movement comes concerns about the food we eat. We tend to wax and wane when it comes to the level of commitment necessary to fuel a movement such as this, but the interest is there.