WASHINGTON, D.C. — A new National Restaurant Association survey of more than 1,600 professional chefs — members of the American Culinary Federation (ACF) — reveals that nutrition and philosophy-driven food choices will be the hottest trends on restaurant menus in 2009.
In October 2008, the association surveyed 1,609 ACF member chefs, asking them to rate 208 individual food/beverage items, preparation methods and culinary themes as a "hot trend," "yesterday's news," or "perennial favorite" on restaurant menus in 2009. The top 10 trends revealed in the third annual annual "What's Hot" chef survey include:
- Local produce
- Bite-size desserts
- Organics
- Healthful kids' meals
- New cuts of meat
- Kids' vegetable/fruit side dishes
- Superfruits (including acai and mangosteen)
- Small plates/tapas/mezze/dim sum
- Artisan liquor
- Sustainable seafood
Nutrition/health as a culinary theme is ranked No. 11 in the survey, underscoring the growing trends of consumer interest in healthful living. Among the top 20 items, nutritionally balanced children's dishes and side items, produce and fruit items, smaller dishes, fish and gluten-free/allergy-conscious meals illustrate that restaurant menus will continue to expand options for health-conscious diners.
Other 2009 top trends include:
- Non-alcoholic beverages: specialty iced tea, organic coffee and flavored/enhanced water
- Culinary themes: nutrition/health, gluten-free/allergy-conscious, food-alcohol pairings, umami (known as "the fifth taste"), and the slow food movement
- Restaurant kitchens: environmentally friendly equipment and practices, and the best way to save money in the kitchen is through sustainable practices, according to the surveyed chefs
The 2009 National Restaurant Association Restaurant, Hotel-Motel Show and International Wine, Spirits & Beer Event, both to be held next May in at McCormick Place in Chicago, will showcase these trends. NRA Show 2009 will be held May 16-19. The 2009 International Wine, Spirits & Beer Event will again be held in conjunction with the show, May 17-18.
