That was quite frankly, super funny. And I agree, especially about cupcakes. God I hate making cupcakes. Do you know what I use my muffin pans for at home? That's right, muffins! If cupcakes were so awesome then we would call them "cupcake pans". But we don't. There is a reason for that folks, and it's name is Blueberry Muffin. Enough said.

i don't agree with the crab cakes, but do with about everything else. Sous vide is out of control, I've seen it done so badly in Chicago lately. I love bacon, but not in everything. I miss common sense!

my hometown magazine, which i still subscribe to, and really enjoyed(and pretty much agreed with) this article when i first read it...
couldn't agree more about chocolate and bacon...and have always been mystified by the magic of sous-vide

Mr. Sheehan definitely has some good points there, and I would agree with him in principal on most of them, meaning the problem is the trend and not the ingredients or words themselves. I've seen some ridiculous crab cake dishes over the years, for instance, and gastropub is still the most ridiculous word and concept out there. I would, however, defend duck fat since ducks make a lot of fat and it needs to be used. I'd also add "Irish" pubs to the list. Mediocre, bad food & drink faux Irish meathead pubs are a cancer, at least here in Chicago.

Great list and even greater commentary. Bottom line to all chefs: let’s concentrate on making the best food we know and stop concentrating on waving some sort of flag that we think will get us noticed. We are only as good as our last plate and truthfully, the hype is secondary.

Jason Sheehan sounds a bit grumpy in this article, but I suppose I can relate. Totally agree with the cupcake bit, the bacon thing, the ingredient demagoguery, and find the sous-vide comment hilarious and quite true. I suppose to sum it up using a made up word, the "darling-fication" of certain food items as they come around: everything being the best thing ever of all time, just because someone said so. The "local" the "organic" the "sous-vide" the "bacon-infused" the "house-crafted" etc. If something with this label is great, it's because it is great, not because of the label. If something with the label sucks, it sucks. The label won't save it.

I would have to agree...

I think that list is weird and more so, confusing. I actually tweeted @phillymag a couple months ago asking whether they are insinuating that the title of each trend should stop period, or the little explanation under it is what to go by? No answer...because if it's the title, the actual item itself that they are saying needs to stop, that list is pretty retarded. Things like bacon and duck fat are on that list. If the writer wasted his/her time formulating a list of foods that are too "trendy" and need to stop and they have bacon and duck fat on the list then that's an embarrassment to Philly's food scene.

Like many people that make lists these are comments by someone with nothing better to do. While I do agree with many of them, mostly putting bacon in everything, his list encompasses many everyday things. Telling chefs to not use duck far or sous vide is crazy. With a list compiled of so many things that anyone can bitch about he could have just narrowed it down to one thing, bad food. While bad food is not an intential trend it is always around. Duck fat fried done right are amazing, crab cakes can be delicious and I have had many savory dishes with chocolate that have blown my mind. The problem is so many chefs are too cool for school and do things to "shock and awe" th crowd but fall flat. Let tht trend die. Bring back the delicious trend.