Chefs Provide Insight On Upcoming Trends For 2011

by Mark

Earlier I posted what several large restaurant companies and independent restaurateurs were predicting the hot trends for the upcoming year would be. I wanted to add another viewpoint from the people who will actually be doing the cooking had to say…Here are what my professional colleagues in the kitchen are predicting as the new trends driving 2011:

The Top 20 Trends for 2011

  1. Locally sourced meats and seafood
  2. Locally grown produce
  3. Sustainability
  4. Nutritionally balanced children’s dishes
  5. “Hyper local,” such as restaurants with their own gardens and chefs who do their own butchering.
  6. Children’s nutrition
  7. Sustainable seafood
  8. Gluten-free food and being food allergy conscious
  9. Simplicity/back to basics
  10. Farm/estate-branded ingredients
  11. Micro-distilled/artisan liquor
  12. Locally produced wine and beer
  13. Smaller portions for smaller prices
  14. Organic produce
  15. Nutrition/health
  16. “Culinary” cocktails, for example ones that have savory or fresh ingredients
  17. Newly fabricated cuts of meat such as the pork flat iron and the beef petit tender
  18. Fruit and vegetables as children’s side items
  19. Ethnic-inspired breakfast items, such as Asian-flavored syrups, chorizo scrambled eggs and coconut milk pancakes
  20. Artisan cheeses

As evidenced by the increased awareness of Social Media,  over half of the chefs surveyed indicated that they were planning on focusing much more on this hot area of marketing for their business.

Should be an interesting year!


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