Chefs Predict Hot Food Trends for 2016

More chefs are reporting a growing interest in African and Middle Eastern flavors, artisanal beverages and ethnic cuisines and condiments, according to a recent survey by the National Restaurant Association. Kale, quinoa, underutilized fish and gluten-free food — not so much.

There was a shakeup among the top 20 trends — those selected as “hot” by the most chefs — with seven newcomers on the list: chef-driven fast-casual concepts, ethnic condiments/spices, authentic ethnic cuisine, artisan butchery, fresh/house-made sausage, house made/artisan pickles and street food/food trucks.

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