5 Culinary Trends for 2011
January 6, 2012
•Le Cordon Bleu
•Boston
• 0 Comments
5 Culinary Trends for 2011
Just like music and fashion, trends in the culinary world come and go. You don’t have to be a slave to fashion (in culinary sense), but if you are going to make a mark in this competitive industry, you’ll need to know what’s hot and how to use it to your advantage. Massachusetts culinary professionals have been setting culinary trends since colonial times. You can be a part of the next wave by staying on top of current trends and attitudes.
Let’s take a look at five trends that will keep you ahead of the pack while planning your culinary arts career.
-
Local and Organic
This trend has been a hot topic for a couple of years now, but don’t think that means it’s going anywhere. It isn’t. In fact, it’s hotter than ever. With all things being equal, diners have shown that they will make a choice based on where your food comes from. Support your local food community by getting to know local producers, especially the organic ones. Love your local farmer and your customers will love you.
-
Artisanal Produce
After making the choice to go local and organic, your next choice is find the out of the ordinary produce that many local and organic farmers grow. Your average industrial farm just doesn’t have the space to produce purple carrots or golden-hued beets. Heritage varieties of apples and tomatoes are especially popular. Yet another reason to get to know your local farmers.
-
Comfort Food
Yeah, you know comfort food: pot roast, mac ‘n cheese, fresh baked bread. Diners are looking for made-from-scratch items just like mom used to make, but better. The authenticity of these homemade recipes are being enhanced with unusual or artisanal ingredients. How about mac ‘n cheese with smoke provolone and gruyere or oven-roasted pork chops with apples, fennel, and rosemary? Yeah, sounds good to us too.
-
Meatless Mondays
Veggie-centric menus and meals will continue to grow in 2011, with more and more restaurants providing greater variety in meatless dishes. Diners will no longer have to be stuck grazing the salad menu and asking for the chicken salad hold the chicken. From tabouli to eggplant parmesan to unique varieties of tofu, professional kitchens will continue to meet the demand for no meat.
-
Charcuterie
Concurrent to the increased demand for more and better veggie options, diners are also on board for more and better choices in preserved meats. Charcuterie is the art of preserving meats using techniques that go back to 15th century France. Artisan-crafted sausage, pâté, terrine, galantine, roulade, and hand-cured meats are showing up in fining dining establishments all over the country. Italian charcuterie chefs will also contribute with prosciutto di Parma, bresaola, soppressata, and guanciale. Look for tasting plates that couple these incredible meats with artisanal cheeses and breads.
These aren’t the only trends that will be coming to professional kitchens in 2011. Some restaurant consultants are calling for an increase in popularity of pie, both fruit and meat. Still others are looking at new twists on Italian classics like wood-fired pizza.
Missing your favorite frozen confection? This year may be the time to take your love for a frozen favorite and put your own stamp on it. Focus on exotic flavors and locally grown product to capture multiple trends at once.
Whatever else pops up as hot this year will only add to what is sure to be another great year to be in the culinary industry. Keep an eye out for your own trends that will help propel you to the next step in your culinary arts career.
This article is presented by Le Cordon Bleu College of Culinary Arts in Boston. Le Cordon Bleu College of Culinary Arts in Boston offers culinary arts and pâtisserie and baking training programs in the Boston, Massachusetts area. To learn more about the class offerings, please visit Chefs.edu/Boston for more information.
Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.