The Hottest Cooking Trends of 2009
The higher education market is often in competition with area restaurants, increasing the importance of staying on top of the latest news.
A new National Restaurant Association survey of more than 1,600 professional chefs-members of the American Culinary Federation—indicates that nutrition and philosophy-driven food choices will be the hottest trends on restaurant menus in 2009. Local produce, bite-size desserts, organics, healthful kids meals and new cuts of meat top the list of nearly 210 culinary items in the third annual What's Hot" chef survey. Rounding out the top 10 are kids' vegetable/fruit side dishes, superfruits (including acai and mangosteen), small plates/tapas/mezze/dim sum, artisan liquor and sustainable seafood.
"In 2009, we will see healthier menu options with an emphasis on produce and fruit, smaller dishes and fish, and an increase in the use of local and sustainable ingredients," said ACF National President John Kinsella, CMC, CCE, WGMC, AAC. "Going green will no longer be an alternative, as it will affect everything we do in our industry, from the use of induction cooking to finding new and exciting local food sources."
Locally grown produce—rated the number one trend on restaurant menus in 2009—has grown in popularity for a variety of reasons. The idea of farm-fresh fruit and vegetables and minimal transportation are appealing to many, and sourcing locally is also tied to supporting local communities and businesses.
"Creativity has always been a hallmark of professional chefs. Today's marketplace offers more options than ever before," said Dawn Sweeney, president and CEO of the National Restaurant Association. "As the wider trend of health continues to grow, choosing certain foods to follow one's personal philosophy has also gained momentum in the culinary world. As interest in food and the culinary arts grows in the United States, consumers are becoming more knowledgeable about the food they eat, and chefs are putting their enormous talents to work to fulfill the demand for dishes that follow these trends."
New and fabricated cuts of meat such as Denver steak and pork flat-iron steak come in at number five on the list. Several factors drive this movement, including culinary creativity, cost consciousness and interest in lean protein. These new cuts are developed to gain maximum flavor from the meat, incorporating underused parts of the animal into innovative dishes, and customizing cuts to trim fat content.
Nutrition and health as a culinary theme is ranked number 11 in the survey, underscoring the growing consumer interest in healthful living. Among the top 20 items, nutritionally balanced children's dishes and side items, produce and fruit items, smaller dishes, fish and gluten-free/allergy-conscious meals illustrate that restaurant menus will continue to expand options for health-conscious diners.
More information on the 2009 "What's Hot" chef survey, including full results, photos and a video, is available here.
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