Each year it seems an endless number of little known people appear seeking to predict what the next hot food trends will be. But when all is said and done, those in the know prefer to consult top culinary professionals like….
Massimo Bottura who believes 2017 is about making food accessible to more people. Community will replace the solo diner focus, a radical departure from the rise of the celebrity chef.
Namae Shinobu, Japan's leading proponent of French cuisine, who values originality with street food and other local dishes, all getting a makeover -- including ramen, gyoza or even hot dogs.
Joan Roca who considers the humanitarian role of the chef as a key component to addressing major social issues such as food waste, and sharing food with those in need.
Ben Shewry who believes that chefs in 2017 will strongly focus on sustainability and support of the environment, a topic dear to the heart of Taylor Shellfish Farms. Chefs can no longer, he believes, turn a blind eye to harmful food production methods and its impact on the planet.
Chef Margarita Fores, named the best female chef of Asia, who expects farmers and producers will grow new foods to meet diverse demands of increasingly more informed diners. As more people travel, guests will want a wide diversity of ingredients.
Gaggan Anand of Bangkok who believes exotic foams and jellies will fade and be replaced by comfort foods in a world weary of seemingly endless conflicts and strife. Traditional forms of fermentation and presentation will be more popular than elaborate abstract plating.
Dan Barber who senses changes in farming habits will lead to delicious tasting meats, with calves allowed to roam freely and grow on mother's milk, instead of synthetic substitutes. Veal production will provide a new economy for struggling dairy farmers.
Paul Pairet who predicts a modern take on the past, including a farm-to-table approach and "glamorous offals and other forgotten oddities." Expect open-fire, black-scorched roots, burnt fat, non-technical home cooked style with zero food wastage, and peasant food for city boys and girls -- think whole animals on a spit fire.
Virgilio Martinez who believes diners will seek out simple dining experiences so that they can experience the culture, history and taste of a cuisine in one bite. Single origin produce with a story and tradition will come back with more value to express quality and emotion to the diner.
Andre Chiang who is among the many great young Asian chefs trained in top restaurants in Europe and the US and then return home to start their own cuisine. Andre Chiang believes these chefs will bring with them a "European soul" to a new Asian flavor which will use local ingredients. This Europe-meets-Asia trend will spread all over Asia -- including Japan, China, Korea, Taiwan, Thailand and the Philippines, according to Chiang.
Daniel Humm says now more than ever, people want genuine hospitality when they go out for a meal. Whether that comes at a fine dining restaurant or counter-service spot, it's still relevant, because it's what makes the experience special.