Culinary Trends for 2011

A survey of over 1500 chefs conducted by the American Culinary Association has revealed the top 20 culinary trends for 2011.

Environmentally-consciousness reigns supreme in this list, with sustainability figuring prominently in the top 20. In fact, "green-friendly" choices take up the top 3 spots and include;

Locally-sourced meats and seafoodLocally grown produceSustainability

You'll find sustainability-friendly trends throughout the top 20, with children's health-related trends also occupying some spaces. Here are the remaining trends;

Nutritionally balanced children's dishesRestaurants with their own gardens and chefs who do their own butcheringChildren's nutritionSustainable seafoodGluten-free food and being food allergy consciousSimplicity/back to basicsFarm/estate branded ingredientsLocally produced wine and beerSmaller portions for smaller pricesOrganic produceNutrition/healthCulinary cocktails with savory or fresh ingredientsNewly-fabricated cuts of meat (pork flat iron, for example)Fruits and vegetables as childrens side itemsEthnic-inspred breakfast items (Asian-flavored syrups, chorizo scrambled eggs)Artisan cheesesAs someone who doesn't eat out much, or watch any of the reality cooking shows, I don't keep my finger on the pulse of what's trendy when it comes to restaurants. A few observations, however from a casual observer; Nothing particularly jumps out at me as revolutionary or "new", rather it seems to be spill-over from the past decade of sustainability-minded eating.I wonder how many restaurants will actually be following these trends considering the higher cost associated with some of the proposed trends.I truly hope that the trend of healthier children's offerings catches and permeates through both sit-down restaurants, as well as fast food joints.Many of these trends should be practised in homes and schools - not only restaurants.

What are your thoughts on the predicted trends?

Image Credit: Danperry.com

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