CHEF ANDREJ PROKES HIGHLIGHTS THE HOTTEST FOOD TRENDS THE HOSPITALITY INDUSTRY WILL BE SERVING UP IN 2017.
“The New Year is upon us, and that means the industry’s store cupboard of ideas is overflowing with new innovations, tastes and approaches…
“As a chef, it is important to stay abreast of new trends, to keep pushing forward and experimenting with flavours. Food is evolving, and we are all part of the journey. You really can’t ever know enough…
“I’ve always been passionate about sustainable eating – the story behind the plate – and, as consumers become more engaged with their lifestyle and food choices, this is set to be a central theme of some of 2017’s hottest trends.
MY BODY IS A TEMPLE
“Clean eating and ‘flexitarianism’ may seem like the buzzwords of the moment, but they are far from fads and are likely to remain a key focus for the year ahead. This means the sector must be prepared for the ‘mindful’ diner.
“With consumers becoming more aware of the health and sustainability credentials of foods, the notion of ‘part time’ vegetarianism and veganism is on the up. It is worth noting that, while potentially fuelled by the rising price of meat, ventures with ‘vegetarian’ in their title have increased 60% (1) in the past four years and show no signs of slowing down. Alongside this, new regulations mean it’s more important than ever for the industry to be aware of the allergens within dishes and to be able to cater for specific dietary needs, such as gluten-free.
“As vegetarian, vegan and gluten-free dishes all find an established home on menus up and down the country, chefs would be forgiven for thinking that it is impossible to tick all the boxes of the modern restaurant goer. However, this is where bought-in ingredients will play a big role in helping chefs cater for as many dietary requirements as possible. For example, CHEF All Natural Stocks come in a variety of options including gluten-free. Where it would previously have been difficult to create a number of sauce options in house, through using these products kitchens can deliver the same flavourful food to suit a range of dietary requirements.
TRANSPARENCY
“The clean eating trend is closely related to the concept of transparency, and supports the idea that we are becoming more socially and environmentally conscious – especially when it comes to what we’re eating.
"Customers and restaurateurs alike want to be able to show where meals have come from, but achieving this doesn’t need to use up hours of valuable kitchen time. Manufacturers are increasingly realising the importance of this trend as we head into 2017 and offer finished products made with real ingredients and sourced vegetables and herbs, such as the CHEF All Natural Stocks for instance. The result? A fresh, authentic flavour with traceable provenance.
A VOYAGE OF DISCOVERY
“The change in the way we view food also means we are seeing more dishes from countries like Brazil, Peru, South America, Asia and even the Nordic regions coming to the fore. Fermented, pickled and brined products, such as pickled mushrooms and fermented cucumber, are gaining traction and replacing heavy or gluten-rich carbohydrates in meals. This opens up a world of possibilities for chefs, allowing us to experiment with new flavours and combinations. We should not forget however, that behind the best recipes remain a solid base, like a good stock, excellent cuts of meat or quality vegetables.
“In a practical sense, all these trends equate to well-sourced natural ingredients, simple dishes and honest cooking. 2017 is shaping up to be an exciting year for the kitchen and the table as we find innovative ways of catering to a diverse array of dietary needs with food that remains new, and authentic.
Andrej Prokes is a Chef Consultant for CHEF by Nestlé Professional
Visit www.nestleprofessional.co.uk or call 0800 745 845 for creative food and drink solutions
(1) Innova Market Insights, 2016
