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When it comes to trends and famous chefs working in the kitchen, they’re a tricky thing. You don’t want to be too heavily influenced by them but you can’t avoid them entirely, after all, inspiration is also an ingredient.
We’ve already highlighted 12 Food Trends predicted for 2015 by the market research company Nielson, but what food and restaurant trends do some of the world’s best chefs, the ones who generally set rather than follow trends, predict for 2015.
We reached out to chefs all over the world to ask them for their 2015 food trends.
“Peruvian sandwich shops called sangucherias”.
“There are a lot of young peruvian chefs trained all over the world that are putting small, great sandwich style shops with Peruvian flavour, from japan to Brussels, or Montreal...marinated and roasted pork or chicken with Peruvian spices, served in fresh bread with spicy Peruvian sauces inside.”
“I’m positive about the South America kitchen culture and the cooks. Peru is already hot-spot of culinary kitchen; very trendy at the moment and will develop more and more. Not least for all the products that South America is having that are partly unknown in Europe. That makes it very interesting for European cooks.”
“After the trend of ‘molecular’ practice that comes from the Northern part of Europe and lasting for the last couple of years, and influenced also the Latin American kitchen, it will definitively be South America kitchens that set the trend in 2015.”
“I think that Mexican cuisine will be something to watch next year, we have seen already that people are getting more excited about what is happening in my country at the moment, with a lot of great food and restaurants here.”
“But also great Mexican restaurants opening in different spots around the globe, like Cosme in NY with Enrique Olvera or Hoja Santa and Niño Viejo of the Adria Brothers with Paco Mendez.”
“Another great thing that is happening is the old craft of cooking in open fires. Whole animals: ducks, squabs and many more animals (most of them hunted) cooked just like in the old good times, with herbs, a lot of butter - taking care of every detail of the animal. We will see a lot of this cooking method again.”
“The increasing importance of vegetables on the menu will continue to grow in my opinion, so the ratio protein towards vegetables will reduce and more menu items based purely on vegetables, cereals, mushrooms & fruits.”
“The reason behind it is that from a sustainable point of view that this is the only way forward, but also is it a healthy choice, people are looking for healthy and lighter options and vegetables, mushrooms are fitting that objective perfectly. We have moved to a higher ration vegetables proteins over the past year and people are ready for it even in a protein driven city as Hong Kong.”
“I don't see any new big culinary trends coming, by that I mean sweeping styles that dominate the field. I really think we are in that period of plateau and it will take some time before someone discovers the new ground breaking thing that everyone tries to follow. (like, Ducasse, TFL,elBulli, Noma in their respective eras)”
“If I were to be honest I think Lima/South America has already passed. I think Nordic will continue as it did this year, strong in influence and popularity, and with that fermentations, "foraging" and insects will remain topics. Pop-ups will increase, and continue to be cool. Noma Japan, Roca around the world, Alinea in NYC and perhaps elsewhere, French laundry closing for renovation and popping up during that period etc etc. all will happen this year.”
“It’s finally catching on that a restaurant doesn't need a permanent address. Keller used Harrod's, Alinea used EMP and Per Se/TFL, Noma in Japan, Mugaritz went to Lima but now it is, and will continue to trickle down next year. Even restaurants right here in Chicago are embracing the idea of Next and realizing not only do you not need a permanent address but you don't even need a permanent theme/style/cuisine or even chef.”
“We will have the continuation of live wood fire cooking, more chefs then ever will put out cookbooks as that seems to be getting easier and easier to do. The prioritization of non-GMO, food waste, and sustainability will become more popular talking points for the worlds best chefs at congresses, Ted talks, and any platform that we can talk. I think food criticism and media will continue to change dramatically as people turn more to the web and chefs continue to be frustrated with unfair or unknowledgable journalism. It won't be long before some of the younger chefs that are established try to rock that boat harder to disrupt what they feel is unjust.”
“I think it is a strange time now in gastronomy. With the popularity of less formal dining colliding with the media evaluating places like Per Se and equating or even placing restaurants like Atera higher, the culinary world has lost its beacon on what is the ultimate. This disruption is great, and challenges the systems, but it does produce all of us to wonder what will stick and what is next.”