Friday, February 26, 2010

Top 20 Chef Trends for 2010

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

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, pork flat iron, Petite Tender)
20 Fruit/vegetable children’s side items

For a complete list of the survey go to the National Restaurant Association Website at

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