Andre Chiang of Restaurant Andre
“There are many great young cooks trained in top restaurants in Europe and US who are coming back to their hometowns, whether Japan, China, Korea, Taiwan, Philippines or Thailand...etc, to start their own cuisine. Their respective cuisines apply European style but use local ingredients and occasionally blend in local flavours to connect to the locals and, at the same time, leverage on the local culture. This "European soul - Local blood", is the new Asian flavour, it will spread all over Asia."
Namae Shinobu of L’Effervescence
"Street food or casual local food re-edited by great chefs with great produce, maybe ramen, gyoza or hotdogs by Michelin starred chef, etc. Because most chefs from gastronomic restaurants are seemingly doing the same things, we are matured in a way but we cannot be very original. Diners are also getting fed up with these boring dinners with expensive price."
Margarita Fores of Cibo
As people travel more and pick up on international cuisine, chefs will look to include a variety of ingredients and produce in their mix, says Fores.
Ben Shewry of Attica
"Increasingly, chefs will realise that it's the responsibility of all cooks worldwide to care about the environment and how their cooking can affect it both positively and negatively. I think we will see less chefs using sustainability as a marketing tool and more of them walking the talk on sustainability. Many young chefs and home cooks are looking to us chefs for inspiration and if we have a menu with a bunch of unsustainable ingredients on it, we are contributing to the problem."
Dan Barber of Blue Hill in Manhattan and Blue Hill at Stone Barns
"This year, I tasted some revolutionary veal. The calf was raised solely on its mother’s milk and had been allowed to roam freely in the pasture. Its flavor was deeply delicious—the result of muscles that had been oxygenated from all that movement—and the color of the meat was astonishing. It was nothing like the anemic, formula-fed stuff we associate with veal. Even better, it was providing a new economy for a struggling dairy farmer. I think we’re going to see a new demand—and a new definition—for veal like this."
Virgilio Martinez of Central
“Fermentation, foraging, ageing, artisan and artisan...these are becoming more of a label in the industry than the real thing. Going forward, we will see diners seeking single origin produce so that they can experience the terroir, culture, history and taste of a cuisine or gastronomy in one bite. Think a roasted lamb in the Patagonia, a plate full of potatoes from the Andes, a whole grilled fish in Galicia, or fruits from the amazon. Single-origin produce with a story and tradition will come back with more value to express quality and emotion.”
Daniel Humm of Eleven Madison Park
"It’s an amazing time right now in the food world, especially for chefs, as there’s a lot of excitement and energy around our profession. But now more than ever, I think people want genuine hospitality when they go out for a meal. Whether that comes at a fine dining restaurant, or counter-service spot, it’s still relevant, because it’s what makes the experience special. I think we’ll continue to see the demand for this from guests and I’m excited to see chefs and restaurateurs take on the challenge."
Joan Roca of El Celler de Can Roca
"We will see cooks committed not just to awareness but also to solidarity actions all over the world. This will be a fruit of the evolution of chef's social roles and reputation towards a humanistic standing of the profession. Refettorio Ambrosiano by Massimo Bottura is a good example of this solidarity project, another is our recent appointment as Goodwill Ambassadors by the United Nations Development Programme for #FoodAfrica programme.”
Massimo Bottura of Osteria Francescana
“The food trend for 2017 is not an ingredient but an attitude. You could say, the WE is taking the place of the ME; Community is coming before Individual. This could be seen as a radical departure from the celebrity chef escalation but I see it as an inevitable reaction to today’s culinary world. Trendy ingredients come and go but what has yet to reach the masses (and could rock the culinary world) is a wave of social responsibility. I see a culinary world where chefs become leaders in their communities, not only promoting healthy food but making more of that food accessible to more people.”
Gaggan Anand of Gaggan
"I foresee that more chefs will go back to basics and get their comfort food right, things like bread and butter, that can make or break a dining experience. Diners are getting tired of jellies and foams and the fine-dining market is saturated with chefs who forage, pickle and ferment. The future is in the basics."
Paul Pairet of Ultraviolet and Mr & Mrs Bund
"A modern take on the past. A past idealised by people who have never known it, of people who dream to roast a Mammoths’ Rib. A clever cocktail/mix-up with a dash of "back to the roots” & “less is more”, a pinch of "Farm to the table", "Butcher to the table",  glamorous offals and other forgotten oddities. Expect open-fire, black scorched roots, burnt fat, untechnicalities, home cooked style, Marie Claire inspired plates. Clean “bin cooking", no wastage allowed, whole animals on spit fire, peasant food from city boys….and girls.  Dan Barber meets Asador Etxebarri if you will….quite powerful indeed."
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