Every year, professional chefs who are members of the American Culinary Federation (ACF) are surveyed by the National Restaurant Association. The survey results become the “What’s Hot” list — a look into food, beverages, and culinary themes on the horizon.
In the most recent survey, approximately 1,300 chefs ranked 169 items to uncover where their kitchens will be focusing in this new year.
Here are some of the predictions we can look forward to:
Top 10 Food Trends
New cuts of meat (e.g. shoulder tender, oyster steak, vegas strip steak, merlot cut)
Street food-inspired dishes (e.g. tempura, kabobs, dumplings, pupusas)
Healthful kids’ meals
Ethnic-inspired breakfast items (e.g., chorizo scrambled eggs, coconut milk pancakes)
Authentic ethnic cuisine
Heirloom fruit and vegetables
Top 10 Concept Trends
Hyper-local sourcing (e.g. restaurant gardens, onsite beer brewing, house-made items)
Chef-driven, fast-casual concepts
Natural ingredients/clean menus
Locally sourced produce
Locally sourced meat and seafood
Food waste reduction
Meal kits (e.g. pre-measured/prepped raw ingredients for home preparation)
Simplicity/back to basics
For more information on culinary trends go to www.Restaurant.org/FoodTrends and download the full report. Put this information to use for your attendees in 2017.