Culinary educators around the country were surveyed about what they are teaching to the next generation of chefs. Y-Pulse surveyed 49 chef educators and 27 culinary students about ingredients and techniques they thought were trending now and what was emerging as the next hot trend. The study included food, beverage, condiments and cooking methods.
Culinary instructors shared their thoughts on the most important things they are teaching their students today. They felt that local and sustainable are the menu development imperatives for today’s chef to understand. Classic European cuisine is important, yet modern cooking techniques are also on the curriculum.
The chefs of tomorrow will be creating delicious menus that hit important health and wellness goals. Today’s culinary students are learning about unconventional venues and working from a global pantry of ingredients to prepare a wide range of ethnic offerings.
Read this study to learn more about:
- The importance of locally grown produce and sustainability on today’s menus
- How important ancient grains and black rice may be on tomorrow’s menus
- How craft beer, culinary cocktails, barrel aged drinks and housemade soft drinks are faring on beverage menus
- Specialty salts and ethnic spices in signature dishes
- How techniques like sous vide and smoking are transforming menu offerings