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Each year, the National Restaurant Association surveys thousands of top chefs around the country to learn what will be hot on restaurant menus in the upcoming year. Chefs rate each item as being a “hot trend,” “yesterday’s news,” or “perennial favorite.” Late in the autumn of 2013, the association interviewed nearly 1300 chefs to come up with the What’s Hot 2014 Culinary Forecast that lists the hottest food, beverages, and culinary themes in the year to come.
Environmental sustainability topped the newest list, with 79 percent of chefs calling it the most important trend of 2014; 38 percent of surveyed chefs think environmental sustainability will still be a hot trend in ten years. The chefs named sustainable seafood to their list of top 20 trends. Environmental sustainability will make sure that future chefs have enough produce and fresh ingredients to feed many generations of hungry people.
Top chefs are keeping it close to the kitchen this year, with about 75 percent saying they think cooks will choose locally grown produce and house-cured meats in the upcoming year. Many restaurants now operate their own gardens, a practice known as hyper-local sourcing. Fresh ingredients ensure food will be nutritious, taste delicious, and have an appetizing texture and consistency. Buying locally enriches the local economy, encourages environmental sustainability, and builds beneficial relationships with people in the community.
Creating healthful kids meals is also a top food trend for 2014. Childhood obesity is now a major issue and chefs across the nation are working to create low-calorie, nutritious foods that children like to eat. Whole grain items in kid’s meals made the list of top 20 trends as did child-friendly fruit and vegetable side dishes.
Food Trends by Category
The National Restaurant Association asks the chefs to rank the top trends in the following categories:
- Appetizers
- Side Items
- Main Dishes
- Dessert
- Breakfast/Brunch
- Kids’ Meals
- Produce
- Ethnic Cuisine
- Cocktails
- Alcoholic Beverages
- Non-Alcoholic Beverages
- Preparation Methods
- Culinary Themes
- Other Food Items
The chefs named house-cured meats, vegetarian appetizers, and appetizers inspired by ethnic or street vendors to the top of the appetizers list. Non-wheat noodles, quinoa, and black rice are the trendiest side dishes, while hybrid temptations like cronuts and ice cream cupcakes top the list of desserts this year. Traditional ethnic and exotic-inspired breakfasts will be big in 2014.
Healthful kids’ meals will continue to trend in 2014. These meals will feature whole grains and plenty of fruits and vegetables. Locally grown vegetables and unusual herbs will be popular produce choices, as will dark greens and heirloom apples. Peruvian cuisine tops the list of ethnic foods, followed by Korean and Southwest Asian food. House-made or locally-made products are leading trends in the alcoholic, non-alcoholic, and cocktail categories.
House-made or locally sourced products graced the top five in the appetizers, main dish, dessert, produce, culinary themes, cocktails and non-alcoholic beverages categories. Ethnic food made a strong showing in several categories, including appetizers, breakfast/brunch, and kids’ meals.
Chefs in both restaurant and private kitchens can join in these food trends for 2014.
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