Leading up to 2020, chefs predicted more plant-based meals, fast-casual dining, and kelp, and their predictions came to fruition, to varying degrees, over the last year in dining rooms around the country.
As we wrap up the decade and look forward to 2020, we asked celebrated chefs and industry experts to predict what’s next. The 34 chefs we spoke with are forecasting sherry, sustainable seafood, smoked everything, lots of bread, and so much more. Below, check out the 22 trends that will dominate kitchens, bars, and restaurants next year.
“As a young cook/sous chef working in the age of 'bad boy' chefs, I think the newer chefs are more focused on health, mindful eating, sustainable foods and lifestyles, and fitness. Thus cooking with that mindset. Food to fuel the mind body and spirit.” — Cassidee Dabney, chef of Blackberry Farm in Tennessee
“I think that you’re going to see a continued emphasis on sustainability. Sourcing locally and seasonally isn’t good enough anymore, and I believe moving forward we will continue to push towards a heightened knowledge and awareness of our consumption of our most finite resources.” — Brady Williams, chef of Canlis in Seattle
More sustainable seafood
“Definitely caulini. It's a new hybrid vegetable that tastes great and is low on prep. Extra bonus is that it looks great on a plate. Also, I see a trend of more chefs searching out sustainable fish and seafood options — let's get our guests willing to try other options besides salmon and shrimp!” — Andrew Carmellini, chef and owner of NoHo Hospitality and Rye Street Tavern in Baltimore