As we say good-bye to 2017, CHEF consultant Andrej Prokes, former Executive Sous Chef at The Ritz London and Sous Chef at The Fat Duck in Bray, considers the food forecast for 2018.
“Food is always ‘in’ (everyone has to eat), but as with all industries that have passion and flare, chefs are continually expanding their repertoire and pushing the boundaries.
“Lapped up by foodies, who share their finds on social media, it’s hard not to be inspired by the new innovations that are coming through.
“With this in mind, Mintel’s Global Food & Drink Trends 2018 outlines the major trends that are set to transform the food and drink landscape next year. The report includes, ‘Full Disclosure’ – the idea that consumers require complete and total transparency from companies about their food and drink, and ‘New Sensations’ – the trend for ‘experiential’ eating, where texture is the latest tool to engage the senses and deliver share-worthy experiences. *
“For chefs looking to add new dishes to their menu that encapsulate the latest trends, it’s important to have visibility of what’s on the horizon and – more importantly – what consumers are looking for.
“However, we all know that being creative in the kitchen takes time and craftsmanship. For chefs in busy kitchens, having the time to perfect a new dish can be challenging.
“At CHEF our mission is to create stocks and sauces that help give chefs quality, time-saving solutions to enable their creativity to shine through.
“Take the CHEF All Natural Stocks range as an example, they offer a consistent scratch-made flavour and traceable provenance. This can help to save hours of valuable kitchen time and help open the door for chefs to create customised versions of dishes that tie-in with food trends.”
The CHEF range of All Natural Stocks give chefs time to create even better dishes and enable them to be truly creative. Find out more about CHEF restaurant solutions at www.nestleprofessional.co.uk/CHEF or call 0800 742 842
* Mintel (2017), Global Food & Drink Trends 2018
