U.S. Chefs share their outlook on food trends in 2016
The food and beverage world continues to redefine itself, whether it’s adapting to food trends or promoting sustainability. Needless to say, the world of dining is ever-changing.
So, what’s in store for 2016 and beyond? Is healthy and organic here to stay? Three top U.S. chefs share their outlook on 2016 food trends, and here’s what we’re reporting:
Adventurous Diners Welcome| “Diners want to know more about the origin of the foods they are eating and will make ore adventurous dining choices as a result. They’ll be open to trying cobia, conch, plantains, yucca, bonito or the catch of the day when they know i’s fresh from a nearby providor.” Locally sourced items make them irresistible on a menu.
Comfort Continues to Trend| “As a chef, I have always looked to the everyday comfort foods as a source of inspiration as these tap into the psychological subconscious of diners. If a dish brings diners back to an unforgettable trip to Mexico, for example, and they had tacos al pastor, they will crave it again and again.”
Less is More| “Molecular gastronomy has become very popular in recent years and is, in my opinion, overdone. The majority of our guests are not drawn to lengthy menu items with ingredients that are only familiar to experts. We aim to keep our menu reading as simple as possible.”
-Insights provided by Executive Chef Larry LaValley of 3800 Ocean at Palm Beach Marriott Singer Island Beach Resorts & Spa.
Open Fire| “Cooking in an open pit with a variety of woods is an Argentinian-style of grilling is becoming increasingly popular. Similarly, open display kitchens are trending, as it allows for a more interactive cooking environment between chefs and guests.”
Approachable versus Fine DIning| “People are moving away from the fine dining experience into a more approachable form of dining, one with an emphasis on local ingredients and great food that doesn’t necessarily break the bank.”
-Insights provided by Executive Chef Caleb Lara of Lighthouse Grill at Harbor View Hotel.
Sous-Vide Picks up the Pace| “Once a cutting-edge cooking style, sous-vide has become widely mainstream, especially for the unconventional home cooks. It’s a simple way to get an evenly cooked dish.”
-Insights provided by Executive Chef Patrick Leibacher of Seaway Grille at 1000 Islands Harbor Hotel.
What are your predictions on 2016 food trends? What would you like to see more or less of?