Tag: Trends

83 chefs from around the world predict 2023 food trends

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Joey Skladany is an In The Know cooking contributor. Follow him on Instagram and visit his website for more.

Whether we like it or not, TikTokers and Instagrammers are directly responsible for concocting some of the latest culinary trends (and downright disasters). Whether it’s feta pasta, cloud bread or cough syrup chicken (#yikes), these dishes have become ingrained, at least temporarily, within the fabric of society’s food culture, representing both innovation and straight-up buffoonery.

But at the end of the day, it’s the world-renowned chefs, thankfully, who still inform the majority of our food decisions. And to prepare for the new year, we reached out to 83 of them for their expert predictions on 2023 food trends. Responses ranged from specific ingredients and cooking techniques to cultures deserving of more representation, though one recurring theme was clear: a focus on sustainability and cutting anything that detracts from the purity of nature’s bounty. (Also, a very random obsession with mushrooms.) 

Here are their responses below, separated into categories for easy browsing.

Editor’s note: Quotes have been significantly cut down for the sake of brevity. We encourage you to visit their restaurants’ websites for more thorough explanations of each chef’s mission.

Sustainability 

“I hope to forecast new ways of consumption, new ways of working closely with producers and getting into regional and seasonal products. The recent trend must and will be a sustainable way of thinking, eating and drinking.” —Chef Benjamin Chmura, Tantris (Munich) 

“Through transparency and providing information on food innovations, including new ways of production and distribution, those in the food and beverage industry will continue to focus on sustainability and reducing our carbon footprints.” —Chef Malte Kontor, Park Hyatt New York (NYC)

“Nowadays, people pay attention to the provenance of each ingredient: organic vegetables, sustainable fishing and local ingredients. At Louise, we work very closely with our suppliers from all over the world.” —Chef Franckelie Laloum, Louise (Hong Kong) 

“2023 will have a real focus on zero food waste and sustainability in the hospitality sector, especially in the UAE. A big focus on domestic produce, reducing

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9 Trends That Had A Major Impact On The Food World In 2021

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Hardly anything about the food industry has been typical, expected or even recognizable during the age of COVID-19. That said, 2021 did give us a number of innovations in food that were both inspired by the pandemic and that managed to flourish in spite of it.

As this strange, exciting, frustrating and hopeful year comes to an end, HuffPost celebrates the trends that defined the food landscape in 2021 and looks ahead to 2022 and beyond.

1. Plant-based cuisine became even more popular this year.

The presence of plant-based food wasn’t new in 2021. This “trend” has been on the rise for several years now, and it shows no signs of vanishing. However, chefs and food entrepreneurs saw a greater demand for dishes and groceries with no animal products. “The plant-based [protein] trend is probably the biggest trend I can point to that hits across our diverse populations in the U.S.,” said Celine Beitchman, director of nutrition at the Institute of Culinary Education. “There are trends that hit some groups and not others, but plant-based food that mimics meat at the level that we’re seeing at grocery stores and at fast food outlets is a big shift toward eating plant-based for the average person. I expect that to continue to grow.”

Shaun Quade, the founder of Grounded Foods, also views plant-based eating as a movement that’s here to say, telling HuffPost that “the monumental shift toward plant-based food isn’t even a trend ― it’s just the way forward at this point. I don’t expect people to convert to veganism any time soon (I mean, I haven’t), but since the pandemic began, a lot of us are rethinking our diets and the role our food plays in sustainability and personal health. Plant-based dining has gone from being a niche to something that’s being adopted by major retailers through to fine dining institutions like Eleven Madison Park.”

2. Supply-chain issues and product shortages inspired chefs to get creative.

Efforts to move past shutdowns and toward something resembling “normal” life came with a number of difficulties, including supply-chain

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