Friday, July 2, 2010

Chef's Survey: What's Hot in 2010



















The National Restaurant Association compiles a yearly survey of professional chef members of the American Culinary Federation. The latest survey conducted in 2009, was based on the input of more than 1,800 chefs. Respondents ranked 214 items by how trendy they would be in 2010.


Following is a little taste of the survey results. Read all the survey results by clicking here.


Top 20 Trends
  1. Locally grown produce
  2. Locally sourced meats and seafood
  3. Sustainability
  4. Bite size/mini desserts
  5. Locally-produced wine and beer
  6. Nutritionally balanced children's dishes
  7. Half-portions/smaller portion for a smaller price
  8. Farm/estate-branded ingredients
  9. Gluten-free/food allergy conscious
  10. Sustainable seafood
  11. Superfruits (e.g. acai, goji berry, mangosteen, purslane)
  12. Organic produce
  13. Culinary cocktails (e.g. savory, fresh ingredients)
  14. Micro-distilled/artisan liquor
  15. Nutrition/health
  16. Simplicity/back to basics
  17. Regional ethnic cuisine
  18. Non-traditional fish (e.g. branzino, Arctic char, barramundi)
  19. Newly fabricated cuts of meat (e.g. Denver steak, port flat iron, Petite Tender)
  20. Fruit/vegetable children's side items
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