“Local and sustainable” are the menu-development imperatives that today’s chefs must understand, a survey of instructors showed. Students are also being challenged to create delicious menus that hit important health and wellness goals.
A new study by the Culinary Visions® Panel surveyed culinary educators and students about topics, techniques and trends that are being taught in culinary schools around the country. Culinary instructors felt that local and sustainable are the menu development imperatives for today’s chef to understand. And while classic preparation methods are important, the study showed, modern cooking techniques are also on the curriculum.
Today’s culinary students are learning about traditional and unconventional foodservice venues and working with ingredients from around the world to gain an understanding of authentic ethnic and ethnic inspired foods, the survey revealed. Students are also being challenged to create delicious menus that hit important health and wellness goals.
The study identified these trends as those that industry professionals believe are important to culinary students:
* Practicing local and sustainable menu development
* Understanding classic European cuisine and modern cooking techniques
* Creating delicious menus that hit health and wellness goals
* Understanding unconventional venues like food trucks and pop-ups
* Working with a global pantry of ingredients to prepare a wide range of ethnic offerings.
When c ulinary instructors and students were asked to identify the ingredients they cannot live without, they agreed on the top four items: salt, garlic, olive oil and butter. Completing the list of the top five, instructors noted fresh herbs, and students chose pepper.
When culinary students were asked about their favorite meals to prepare, tried-and-true comfort foods and holiday meals were mentioned by almost everyone. Thanksgiving dinner, lasagna, braised short ribs with mashed potatoes and soup were the most widely noted favorite meals.
“Culinary educators are in a unique position to have a significant impact on the menus of tomorrow through the knowledge and passion they share with their students. Understanding their perspectives give us a glimpse of trends to come,” said Sharon Olson, Executive Director of Culinary Visions Panel.
The Culinary Visions Panel is a research and trend forecasting firm that explores a wide range of culinary topics with food industry professionals and consumers. Culinary Visions Panel is a division of Olson Communications, a certified Women’s Business Enterprise, headquartered in Chicago. For more information on Culinary Visions Panel or to obtain a copy of the study, contact [email protected].
