A survey of over 1500 chefs conducted by the American Culinary Association has revealed the top 20 culinary trends.
Environmentally-consciousness reigns supreme in this list, with sustainability figuring prominently in the top 20. In fact, “green-friendly” choices take up the top 3 spots and include;
- Locally-sourced meats and seafood
- Locally grown produce
- Sustainability
You’ll find sustainability-friendly trends throughout the top 20, with children’s health-related trends also occupying some spaces. Here are the remaining trends;
- Nutritionally balanced children’s dishes
- Restaurants with their own gardens and chefs who do their own butchering
- Children’s nutrition
- Sustainable seafood
- Gluten-free food and being food allergy conscious
- Simplicity/back to basics
- Farm/estate branded ingredients
- Locally produced wine and beer
- Smaller portions for smaller prices
- Organic produce
- Nutrition/health
- Culinary cocktails with savory or fresh ingredients
- Newly-fabricated cuts of meat (pork flat iron, for example)
- Fruits and vegetables as childrens side items
- Ethnic-inspred breakfast items (Asian-flavored syrups, chorizo scrambled eggs)
- Artisan cheeses
Does this mean anything?
As someone who doesn’t eat out much, or watch any of the reality cooking shows, I don’t keep my finger on the pulse of what’s trendy when it comes to restaurants. A few observations, however from a casual observer;
- Nothing particularly jumps out at me as revolutionary or “new”, rather it seems to be spill-over from the past decade of sustainability-minded eating.
- I wonder how many restaurants will actually be following these trends considering the higher cost associated with some of the proposed trends.
- I truly hope that the trend of healthier children’s offerings catches and permeates through both sit-down restaurants, as well as fast food joints.
- Many of these trends should be practised in homes and schools – not only restaurants.
What are your thoughts on the predicted trends?
Image Credit: Danperry.com
Great post. I think organic food will be the craze in 2011. Though eating organic foods won’t help you to lose weight faster, it may contribute in a healthier lifestyle.
Artisan cheeses………now I’m hungry
Well said, stacey!
Hopefully more awareness translates into more action on that front.
I think that the true trend, that will sum up all the culinary trends listed above, is to get back to basics. We have lost touch with the origin of our food and need to put more thought into some basic questions: Where does our food come from? Are the ingredients something I can use in my own kitchen (or is it more appropriate for a laboratory?) and Is this a “productive” meal; will it feed my body well by providing my body with nutrients?
I like that we as a nation are finally starting to focus on kids’ nutrition. It sucks that kids have been expected to only eat chicken nuggets and mac and cheese because they don’t “like” veggies. If you feed them like they’re adults, they’ll eat like adults and develop sophisticated palates.
The trend of local/sustainable is good – but in reality it’s just a nice thought that doesn’t even touch the industrialized food system. It’s also too expensive for the average joe.
So 2011 the trend will be – eat healthier. Big whup.