Behind the Line
Topic: State of the Industry/Trends
Dining Trends
Top five food trends you wish would die.
- Joncarl Lachman
- Executive Chef/Owner
- HB Home Bistro
- Chicago, IL
i am annoyed by "trends" in general...and try to keep it simple and focused...
its about the guest...not about the chef trying to show how cool he, or she...(but mostly he) is....
let me think....
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- Patrick Sheerin
- Chef/Partner
- Trenchermen
- Chicago, IL
-GMO's
-tv shows about cupcakes-seriously a cupcake can be delicious but a show?
-temperatures +, WTF is medium rare +?
-farming for quantity over quality
-truffle oil once you've had the real ...
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- Nathan Sears
- Executive Chef/Owner
- The Radler and D.A.S.
- Chicago, IL
Foam, liquid nitrogen, scallop and short ribs, bacon desserts, and powdering fats.
- David Katz
- Executive Chef/Owner
- Philadelphia, PA
Fiddleheads
Cupcakes
Brioche burger buns
Star fruit
Cheeseless pizza (tomato pie)
All are stupid and either don't taste good or there is a better alternative. These are the "why"? foods for ...
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- Geoff Rhyne
- Sous Chef
- The Ordinary
- Charleston, SC
I don't pay that much attention to trends. Can't list five. But garnishing everything with mirco greens.
- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
foam
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
1. Convenience store gourmet
2. "Thai sushi" restaurants that serve pad thai and maki
3. The cancerous spread of Sysco-show "Irish" pubs in Chicago
4. Not directly food related, but I am right t...
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- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
1. Burger bars
2. Hot Doug rip-offs
3. Flat breads