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Upcoming Trends

post #1 of 18
Thread Starter 
I was curious to ask all the other Chefs who post here, what do you think the upcoming year has in store for trends in food? Last year saw the revival of low-fat and high fiber foods. Where do you think the trends will go this year?
I have noticed the newest buzzword is Umami, what else is out there?
post #2 of 18
TRANS FAT FREE. ITS COMING ,
STARBUCKS has started it.
which is funny trans fat free pastries, but drink all the coffee you want. go figure.
post #3 of 18
Little bird told me that Mickey D's wants to take Stah-bucks out behind playground after school...
...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #4 of 18
molecular

100 mile

local, artisanal products, such as exotic cheeses continuing to grow. artisanal butter, exotic honeys.

in bread - more hearth/wood fired

I think Americans are disenchanted to an extent with things how they are in a general sense, politically, whatnot, perhaps this will fuel a desire for more trends like above, the molecular for escapism and fun, and the others for a return to more "organic" approach

also the public seems to be becoming more savvy as to the origin quality of their foods, there's more media coverage on that, so more people are starting to learn the difference between things like a shrimp from a farm from China or Thailand, and a wild one.

Raw foods still seems to be growing its own subculture, seeing some influence on chefs

Also less-cooked meats, like really low temp sous vide (say like duck breast sous vide at 130F, Susur Lee gets the credit for that one), more popularity on things like lobster carpaccio, cured salmon/salmon tartare, ceviche, continued raw-esque treatments for tuna, elk carpaccio, whatever.

just throwing out some ideas...

I always hope for more elegant, cleaner food, less butter butter butter in everything.;)
post #5 of 18
I know in August a county-wide transfat ban is supposed to be enacted in King County, WA (containing seattle and surrounding areas).
Erik

"Health nuts are going to feel stupid one day, lying in the hospital dying of nothing"
-Redd Foxx
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Erik

"Health nuts are going to feel stupid one day, lying in the hospital dying of nothing"
-Redd Foxx
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post #6 of 18
I think we'll see a continuance of the already starting comfort food trend. I believe when times get harder (economy, war, etc.) people just really want their mac and cheese and meatloaf. There was a big article on this trend in Travel and Leisure a month or so back.
post #7 of 18
I read something in food arts I think about family style service. I like the idea unless your the last guy/or girl in line and your eating with linebackers! Nothing like the stop on the way home at burger king!
post #8 of 18
flat breads
Glutin Free products (supposedly 5% of the population has glutin issues)
limiting sodas in schools
several schools here are starting to cook again, and looking for local sources
grass fed meats

One of our major interstates through the middle of STL is closing for 2 years....so we're going to more neighborhood based restaurants, grocery stores have more (and better looking) dinner options to scoop off the cold (some dishes warm at home) buffet....

Restaurants priced so you'll come back repeatedly rather than making it a special "one time a year" place.

Teas.....teas and juices

Vitamin waters, um ok.....whatever.......

The Food and Wine Show's out of town talent are two television RD's (one is a vegan chef). Well and Father Dom, whom we all love. But the trend for the stage this year is local, the sponsor is Ag-Mo.... and healthy.

Funny but in the past few months we've served more white than red wine....not sure what's up with that, for years red really out pourred white 2 to 1.

Still working with whole critters, offal, pates, etc

Still seeing artisan products with pretty price tags....chocolate comes to mind.
cooking with all your senses.....
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cooking with all your senses.....
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post #9 of 18
Im doing Molecular Mixology this year... Bubble tea has me perplexed and I'm more comfortable playing around with alcohol than food. Like an apple martini with apple "bubbles" and apple slices "frozen" onto the side of the glass with gelatin.

I agree with greyeagle about the comfort food....but that's not a trend. Comfort food will always appeal to people for very deep and personal reasons. Americans want "mac and cheese and meatloaf"...Koreans want kim chi and flanken ribs...all food has the potential to be "comfort" food.
For me it's roasted peppers with mozzarella and bread....go figure.

Zero trans-fat has gone beyond trend and is now being banned here in NYC. As a result all french fries officially suck now. =^)
Keep those fires burnin'
 
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Keep those fires burnin'
 
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post #10 of 18
so sorry about the fries....bummer....nothing like Kennebeck fried in lard or real oil

interesting to have bubbles instead of tapioca balls....there's just something about a black tapioca ball that reminds me of rabbit droppings....barf.
cooking with all your senses.....
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cooking with all your senses.....
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post #11 of 18
They are tapioca balls. They are just taking creative licence calling them bubbles. About 10 years ago this drink Orbitz hit the market that was the same idea...not black but funky neon colors. It obviously bombed because I may be the only person I know who tried it.
Keep those fires burnin'
 
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Keep those fires burnin'
 
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post #12 of 18

Fat! Glorious Fat!

I cannot comment on things in the rest of the country, but the past year or so seems to be trending towards the celebration of pork fat, beef fat, lamb fat and so on. There was an article last year, I think in The Times in which Mario Batali talked about how when he first offered Lardo at Babbo years ago, the only way he could sell it is if he called is Prosciutto Bianco. Now he has no problem selling Pizza Lardo - topped with glistening slices of cured lard. No reason why this yummy trend will stop. Restaurants in NY such as The Fatty Crab and Momofuku are doing great, and fat is popping up on menus all over the place.

Another (annoying) trend is small plates. Lots of restaurants serving only tapas size portions. Enough already, I want a main course. I do not need to try everyone's food on the table all the time
post #13 of 18
Maybe I should re-think the apple "bubbles"...check this out...

Orbitz: The Drink With Balls
Keep those fires burnin'
 
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Keep those fires burnin'
 
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post #14 of 18
Its getting very heavy in the UK regarding animal welfare throughout the food chain. Celebrity chefs are making TV programs promoting free range everything. The viewing public are being shocked and stunned by seeing animals reared in horrendous conditions and graphic scenes of animals being slaughtered. Now I am not saying this exposure is a bad thing but I am sure that as a result, this year will see a huge swing toward free range meat and more attention to traceability. Our Supermarkets are very worried about this new public awareness.

Other trends here are local, seasonal food and the organic market steadily grows year by year.
post #15 of 18

Anti-foie gras freaks?

Is that an issue in the UK? Here in the US those animal rights fanatics have convinced legislators in Chicago and Gov. Arnold Schwartzeneger in California to outlaw foie gras on the grounds that it is cruel to the ducks. Like a hudson valley Foie Gras duck is treated any worse than a Tyson chicken? People here in ny don't seem to care about the animals, we just care about our health which is causing a boom in the antibiotic free, hormone-free organic industry. I'm all for small organic producers. After all, it is all about flavor and quality right? I mean really, ducks don't have souls!
post #16 of 18
Personally I believe it all comes down to price, and even though free range meat (and foie gras) taste better, they are considerably more expensive. I think that the public will return to their old habits once the shock has worn off. But seroiusly, celebrity chefs are like Gods over here and these programmes are creating a big stir. Anyway, back to trends I vote for free range simply because it tastes better.
post #17 of 18
No matter what the new trends are this year, I hope that foams are gone and forgotten by Christmas. Every time I see one on a menu I want to cringe, almost as much as the whole molecular gastronomy thing. Maybe I am old fashioned, but when did it become popular to eat chemically altered food. It is bad enough that all of our kid's drinks are loaded with cancer causing food dyes, and all of America is getting obese on enriched wheat flour and table sugar. Do we really have to promote further adulterating our food supply.
It's Good To Be The King!
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It's Good To Be The King!
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post #18 of 18
our company is moving slowly towards the organic/sustainable/local thing. our hotel was just Florida Green Lodging Certified, which means we meet certain environmentally friendly requirements- the governor recently passed a law that government groups must stay in a green lodging certified hotel if at all possible.
in banquets we are doing the streamlined thing, lots of glass, no more the fluff of yesteryear. i'm redesigning the restaurant lunch buffet to be a lot lighter, possibly going all organic with the salad bar. We've been using zero trans fat oil for almost a year. ugh, $35 a case. 2 years ago i was paying $16 for conventional.
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