Anthony Bourdain Predicted This Will Be the Biggest Food Trend of 2018
To get the scoop on what else will likely be in food vogue for 2018, we turned to Food & Wine, which interviewed top chefs and sommeliers to get their opinions. Keep reading to find out what chefs, such as Anthony Bourdain (page 5), had to say about up-and-coming culinary trends.
1. There won’t be so much Instagramming
Tom Colicchio is chef and founder of Crafted Hospitality and a well-known “Top Chef” host. When Food & Wine asked him what he thought was coming up foodwise for 2018, he replied, “More meaningful connections around food … less about Instagram and more about the deeper issues we face and how food is involved.”
Next: Get out of the house already.
2. People will dine out more
According to Danny Meyer, restaurateur, founder and CEO of Union Square Hospitality Group, people order in too much — and that in 2018, they should be dining out more. Here’s what he said to Food & Wine: “People will return to realizing that dining in a restaurant is so much more fulfilling and satisfying than having food delivered to your home. There is a direct correlation between food quality and proximity to the kitchen in which it was prepared. Beyond better tasting food, restaurants provide serendipitous human moments: chance sightings, opportunities to taste new wines, and the richness of building relationships with the people who run the restaurant — that you just can’t get at home!”
Next: Comfort food
3. Retro recipes are coming back
Massimo Bottura is the chef and owner of Osteria Francescana in Modena, Italy, a three-Michelin-star restaurant often named on “best restaurants in the world” lists. Bottura thinks old cooking techniques are coming back in 2018 and told Food & Wine, “The recipes from our grandmothers will be back in vogue. Old cooking techniques will help us look at our pantry with different eyes and make every ingredient resourceful from nose to tail — have a look at Bread Is Gold, the cookbook collecting recipes and experiences of more than 50 international chefs transforming ordinary ingredient into extraordinary meals. ‘Cucina Povera’ is the new black.”
Next: Back to basics
4. Simple food is coming back
Swiss chef Daniel Humm is co-owner of New York restaurants Eleven Madison Park, which received three Michelin stars, and The NoMad. Humm says keeping it simple will be a 2018 trend and told Food & Wine, “After a year that’s been filled with excitement and challenges but also uncertainty, I think we’ll find more simplicity in the New Year as chefs and diners look for focus, familiarity and purity in their food.”
Next: Anthony Bourdain was positive about this.
5. Anthony Bourdain’s prediction
Celebrity chef and TV host Anthony Bourdain was sure the next big food trend would involve Filipino food. In an interview with CNN, Bourdain said Filipino food is underrated — and a work in progress.
“I think sisig is perfectly positioned to win the hearts and minds of the world as a whole. [It’s] casual, accessible, [and] exactly what you need after a few beers,” he said. “I think it’s the most likely to convince people abroad who have had no exposure to Filipino food to maybe look further and investigate further beyond sisig. I think that’s the one that’s gonna hook them.” Sisig is a traditional Filipino dish made from a pig’s cheeks, snout, ears, liver, and belly.
Next: Chefs don’t have to cook in restaurants.
6. New chef business models will crop up
Asha Gomez is a chef and author of the book “My Two Souths: Blending the Flavors of India Into a Southern Kitchen.” She was also nominated for the James Beard Award for American Cooking. Gomez believes that chefs won’t necessarily cook only in restaurants in 2018 but will instead find more eclectic venues.
Gomez told Food & Wine, “I think chefs are going to realize that you don’t necessarily need to be in a kitchen cooking to be relevant in the food world. Chef advocacy is going to increase by leaps and bounds. Sustainable business models outside a regular restaurant kitchen will start getting more attractive to chefs. Work-life balance will be a thing that all will work diligently toward. Food trends: there are no borders anymore; more chefs will cook with a global perspective.”
Next: Macro menus
7. Macro diets will gain popularity
Akhtar Nawab is a New York City restaurateur who is chef and owner of Fero, Choza Taqueria, and Alta Calidad. Nawad feels people will be trending toward healthier food in 2018 and told Food & Wine, “I think we will continue to see more movement on health-focused trends. Restaurants offering macro diets where people can more easily control the nutritional composition of their diets. The key will be to find a way to make it delicious!”
Next: A new kind of tasting menu
8. Vegetarian tasting menus will be in the spotlight
Anthony Bourdain’s friend Eric Ripert is chef and partner of Le Bernardin. The New York City restaurant started in Paris as a fish-only place and won its first Michelin star in 1976, followed by two more in 1980.
The owners, Maguy and Gilbert Le Coze, opened Le Bernardin in New York in 1986 and began working with Ripert when Gilbert died in 1994. When asked his opinion about hot 2018 food trends, he told Food & Wine, “Vegetarian tasting menus. I think we’ll be seeing a lot more of them next year.”
Next: Chefs will make a difference
9. Chefs will lead sustainability efforts
Katie Button is co-owner and executive chef at Cúrate and Nightbell in Asheville, N.C. Button things that chefs will be speaking up in 2018 about food production, particularly regarding sustainable solutions.
Here’s what she told Food & Wine: “I think that more and more chefs and restaurant owners are realizing that we have a major voice in the direction of food production in the United States. We need to purchase and showcase the products and philosophies that we want the agriculture and meat production industries eventually to adopt. It starts with trend-setting, and trickles down to the main stream. Chefs are understanding this power and potential more and more each year, and I think the food trends will continue to move in support of those philosophies. The push for purchasing and utilizing sustainable seafood is another example of the power of chefs and restaurants. We need to continue to make an impact on pushing sustainable seafood, reducing food waste, and promoting responsible and ethical farming.”
Next: A new place for vino
10. Wines will be coming from Spain
Dustin Wilson is a master sommelier and co-founder of Verve Wine, a popular spot in New York City. Wilson feels Spanish wines will be front and center in the food scene for 2018.
Wilson told Food & Wine, “There are lots of exciting things happening in the world of Spanish wine right now, and I think it is only just starting to really catch on — there’s lots more to come! Also, alternative packaging will continue to be a trend in 2018. As consumers become more open about drinking wine from a can, a box, or any other alternative to a bottle, we’ll continue to see a rise in quality wines being packaged in vessels other than bottles.”
Next: Chefs will give back
11. Chefs will continue their disaster relief efforts
Thomas Keller is chef and proprietor of Ad Hoc, Bouchon Bistro, Bouchon Bakery, Per Se, and The French Laundry. He is also the first and only U.S.-born chef to hold multiple, three-star Michelin ratings. Keller thinks chefs will be particularly keen on helping charities and providing disaster relief in 2018.
Keller told Food & Wine, “In 2017, we saw natural disaster devastation from the Caribbean to Texas and, of course, in Southern California to in my backyard here in Napa. I hope that moving into 2018, natural disaster relief and charities will be on the forefront of everyone’s minds.”
Next: Going green
12. Environmental consciousness will reign
French chef Dominique Crenn is perhaps best known for receiving two Michelin stars for Atelier Crenn, herSan Francisco restaurant. Her other San Francisco restaurants include Petit Crenn and Bar Crenn.
Crenn feels that chefs will be paying more attention to the environment in 2018, which is a good thing. She told Food & Wine, “My hope is that chefs will be more conscious about the environment and planet, and that they will give back to their communities and humanity.”
Next: Vegetarians will rejoice
13. More vegetable-themed menus will be appearing
American celebrity chef, cookbook author, and restaurateur Scott Conant is chef and owner of the New York City restaurant Fusco. You probably recognize him as one of the judges on the Food Network show “Chopped.”
Like Eric Ripert, Conant feels menus will be showcasing a lot more vegetables in 2018. He told Food & Wine, “I think we’re all going to have to get a little bit more clever as to how we operate our businesses. It’s becoming more and more expensive to run restaurants, especially in New York City. Most chefs like to stay ahead of the curve, but because of the recent economic climate, we have to be more reactive. Frankly, I find it really scary. You open a business and then you have to adjust to the economics of it all; we don’t know what’s next. Dishes will be a lot more vegetable-focused, with meat and fish as accompaniments.”
Next: From rosé to red
14. After rosé, “the thing” will be chilled red wines
Sabato Sagaria, master sommelier and president of the Bartaco chain, thinks that after rosé enjoys its time in the sun juicy reds — served nice and chilly — will gain popularity. He told Food & Wine, “On the beverage front, as the interest in rosé continues to climb stratospherically, the next frontier are those chill-able, light, juicy reds — think Beaujolais, Frappato and Nero d’Avola from Sicily.”
Next: The rise of political chefs
15. Chefs will affect change
Gail Simmons, “Top Chef” judge and editor for Food & Wine, thinks that chefs will become activists in 2018. She believes they’ll raise awareness for food — and hunger.
Simmons told Food & Wine, “Chefs are traveling away from their restaurants more and more for work, events, charities, and, most of all, discovery — meaning more chef collaborations, pop-ups and temporary restaurants where they can try something out for a new audience for a limited time. Also, chefs as activists and politicians to raise awareness for food, hunger and agriculture causes that affect all citizens of the country and the world by using food and cooking as a medium for change (think: Tom Colicchio’s Food Action Policy, José Andrés’ WC Kitchen, Dan Barber’s Zero Waste movement).”
Next: The rise of political chefs
16. Desserts will be lighter
Fabio Cervio is the chef at La Terrazza, located in Rome’s Hotel Eden. He believes — gasp — that desserts will lighten up for 2018. He told Food & Wine, “My focus in 2018 will be to develop new recipes in order to create lighter desserts. Generally speaking, the trend of F&B will be healthy cuisine.”
Next: More wine on the horizon
17. New wine regions will become mainstream
John Ragan is a master sommelier and senior director of operations at Union Square Hospitality Group. He’s excited about unknown wine regions becoming popular in 2018.
Here’s what Ragan told Food & Wine: “As the wine world continues to grow, unknown regions will make their way to mainstream, but also more traditional regions will be taken to new heights by devoted ‘gen-next’ growers. We’ve seen this in a big way already in Cornas, Jura, Beaujolais, and the northern reaches of Piedmont. Look for a similar renaissance in the small growers of Bordeaux, Macon, Chianti and more.”
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