To understand the current trends, one must always understand the past trends of what’s worked and what hasn’t. Among other things of listening to media & keeping up on what other chefs around the globe are doing, to make an impression with their food & thus creating a following which hopefully starts a food trend that others try to follow.

So we do know that, among other factors and to a degree, trends are set by both the chefs & the customers, which both go hand-in-hand of influencing a food trend. If the chef has an idea that he proclaims “the food trend of the future” but nobody bothers to dine with him or, even worse, want to try his trend, then I’m sorry to say that’s the end of that right there! So a basic fact on food, if it doesn’t taste good and attract people to eat it, it’s not going to become a food trend.

Let’s look at some of the current food trends around at present. Gladly, I must say, the trend of molecular gastronomy where all chefs were trying to be the next Heston Blumenthal or Ferran Adria, is still there but not as prominent as before - maybe the excitement of something new or the interest has died?
The foams & breakdown of molecular protein structures, by slow cooking, are still around but thankfully the bull…. “Pillows of Basil air”, etc have lost interest to the majority. Now don’t get me wrong, this trend is very-very clever and has changed a lot of thought patterns towards food, and most definitely has its dedicated followers, but simply hasn’t kept the interest of everyone just wanting to have good tasting food.

The Asian influence on food is world renowned as it is fresh, simple, has plenty of different flavours and can integrate with most world cuisines. Nowadays Asian food has an influence on most menus. The combination of different flavours is favourable and liked by most. In the past decade the huge downturn in fine dining and increase in family dining is definitely here to stay.

But in my opinion, the most current food trend around at the moment and that will be around for a while is the consciousness of the nutritional value of food, that is getting an enormous interest & following from the public the world over, which in turn influences the way people demand certain foods and insist on what they eat.

This current trend is everywhere, from super market chains, bistros, coffee shops, restaurants and even the fast food suppliers have had to get on board or lose customers. Healthy food will drive presentation with foods presented in their natural state. Modernists and the radicals will lose ground.

The contemporary young chef today is beginning to think and food will be presented as a simple recognizable item that people can trust. As I said before, food must be interesting, attractive & most important - tasty. Now, as a chef there’s many ways to do that.

Regards,
Andrew Atkinson
Executive Chef - Michelangelo Hotel
Director National Competitions SA Chefs Association
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