2016 Culinary Trends

Allow me to interrupt the Christmas baking frenzy to share the National Restaurant Association’s 2016 Culinary Forecast. Each year they poll chefs to find out what is interesting them etc., and these are the results. I will list it out for you because the video from NRA is hard to follow. But first let me say that I am particularly thrilled with this year’s results, more so than in years past. The dear to my heart farm-to-table movement is moving in the right direction. The appreciation and awareness of where our food comes from is increasing. But beyond that, the appreciation for farming, farming cycles, environmental concerns and the overall connectedness has finally made its way to the kitchen (and the dinner table) where it belongs.

Chefs are feeling and owning the impact they can have and are taking one of our roles as culinary (and all things food) educators seriously. This is very, very, very good news. For a chef like me who has spent the last year and a half teaching (farm to table) cooking classes at a farm, while weaving these themes and knowledge into each class, it is a feeling of relief that we, my fellow chefs, are singing the same song. I hope that you really start thinking about what you are eating. Not just – is this delicious or how many calories does this have – but where was this grown/raised, who grew/raised it, what is in season? I hope that you are already a label reader, looking for sodium, sugar and chemical content. And further, when you dine out, start asking questions about the food on the menu - where it comes from, what farm was it grown on? I promise you anything grown or raised responsibly in your area code will taste better and be better for you than something shipped in from Chile or Oregon. But even further than that, consumers should be interested, intellectually and with their wallet, in supporting a local food culture based on local farms - for the health of the land, your physical health and the health of your community. Chefs need to do their part to educate consumers as to WHY this is better for your health and make their own contributions to a local food economy. Taste the terroir, as I always say. We certainly understand this in terms of wine. Why does a Reisling from Dusseldorf, Germany taste different from one made in France? Terroir. Why does a Malbec from Australia taste different from a Malbec from California? Terroir. Why does a peach from Georgia taste different from a peach from Solebury Orchards in Buckingham? Terroir. The soil, the air, the microclimate all lend a unique flavor and gives you the sense of place. It is so worth your time and dollar investment and your health to develop your palate in this way.

You will soon see these trends in your favorite cooking magazines and on restaurant menus. There is so much to celebrate here. So without further adieu, here is the culinary forecast for 2016!

1. Locally sourced meats and seafood.

2. Chef driven fast casual.

3. Locally grown produce.

4. Hyperlocal sourcing.

5. Natural ingredients.

6. Environmental sustainablility.

7. Healthful kids meals.

8. New cuts of meat.

9. Sustainable seafood.

10. House made/artisan ice cream.

11. Ethnic condiments and spices.

12. Authentic ethnic cuisine.

13. Farm/estate branded items.

14. Artisan butchery.

15. Ancient grains.

16. Ethnic-inspired breakfast items.

17. Fresh house made sausages.

18. House made/artisan pickles.

19. Food waste reduction.

20. Street food/Food trucks