Aspiring chefs will be the menu makers of tomorrow and they are starting to influence dining trends today, from the use of molecular gastronomy to the increasing incorporation of artisan, farmstead and locally-produced ingredients.
The study is about what chefs of tomorrow are thinking about through a survey of the culinary students, now in their 20s and early 30s. This study provides menu insight from chefs who will be serving their contemporaries. Read it to find out what may likely be on tomorrow's menus:
- Good and good to go: Nine out of 10 respondents said they have used local and hand-held foods "somewhat" or "to a great extent," while more than half said that they have explored the use of green kitchens and foods that meet special dietary needs
- Fab Flav: "Hot" right now flavors include: fruit flavors like citrus, strawberry or mango; vegetable flavors with a roasted or herb-infused profile; and cultural flavors spanning Mediterranean, Asian and Hispanic cuisines. Combinations of flavors were also emphasized
- Form over function: Interest is high in creative forms when presenting foods, from bite-sized or tapas portions to food containers like bread bowls to environmentally-friendly forms with minimal packaging