I found this article about the hottest trends on restaurants menus for 2010. The article says that from an annual survey from the National Restaurant Association, given to more than 1,800 chefs, it said that local sourcing of ingredients, sustainability and nutrition will be the hottest trends on restaurant menus for this year.
The article basically talks about the results of the "what hot trends we'll see in the coming year," which is send to a lot of professional chefs out there which are members of the American Culinary Federation. I got to say, when I got this survey on my email, as I was answering the questions, I was also wondering what answers would be given by other chefs, with obviously a lot more experienced than me.
One thing that got my interest in this article, was something that Michael Ty, CEC, AAC, ACF national president said: "This is retro - it's what we did in the past when chefs relied on local markets because we did not have the luxury of today's transportation system. We are going back to our roots and the foundation of our craft that made it more pleasurable." When I though of this being trends, it never occurred to me that, that's the way it was done before we had all this technology to import and export products all around the world.
I would have to agree with nicole and this article that eating locally is whats hot right now. People want to know what they are eating rather than getting a subpar product that has travelled many miles just to get on your dinner plate. Eating locally supports local buisness and local farms and in these tough economic times they can use all the help they can get.
ReplyDeleteRight now it is going back to our roots and the way buisness used to be done before globalization and technology dominated our lives.
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