Professional Chefs Identify 2010 Trends
Local Sourcing of Ingredients, Sustainability and Nutrition Top the List!
More than 1,800 professional chefs - members of the American Culinary Federation - ranked nearly 215 food and beverage items, preparation methods and culinary themes to reveal the hottest restaurant menu trends in 2010.
Here are the results:
- Sustainability, local sourcing and nutrition are the hottest culinary themes.
- The top 5 trends are locally grown produce; locally sourced meats
and seafood; sustainability as a culinary theme; mini-desserts; and
locally produced wine and beer.
- Rounding out the top 10 list are nutritious kids' meals;
half-portions/smaller portions for a smaller price; farm-branded
ingredients; gluten-free/food-allergy conscious meals; and sustainable
seafood.
- Other menu trends in the top 20 include superfruits; organic
produce; nutrition as a culinary theme; simplicity/back to basics as a
culinary theme; regional ethnic cuisine; non-traditional fish
(including barramundi and Arctic char), and newly fabricated cuts of
meat (including Denver steak and pork flat iron).
- In addition to local wine/beer, the top trends in alcohol are
culinary cocktails; artisan liquor; organic beer/wine/spirits;
food-beer pairings; craft beer; bar chefs/mixologists; gluten-free
beer; specialty beer; and organic cocktails.
- In the preparation methods category, liquid nitrogen
freezing/chilling was ranked as the number-one trend, followed by
braising, sous vide, smoking and oil-poaching/confit.
- The chefs also rated environmentally friendly equipment as the top
kitchen equipment trend, and the hottest restaurant concept in 2010 as
restaurants with gardens.
- When it comes to sources for trendy food and beverage ideas, the
chefs ranked television, trade shows and independent restaurants as the
best places to get inspired.
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