Internationale Branchennews

USA: Küchenchef Survey - What’s hot in 2009

Die National Restaurant Association (NRA) fragte einmal mehr nach den ganz heißen Trends im Angebot der amerikanischen Gastronomie. Die Befragung richtete sich an die Mitglieder der American Culinary Federation, im Oktober 2008 gaben mehr als 1.600 Köche und Küchenchefs ihren Input. In der Auflistung waren nahezu 210 Menükomponenten mit der Frage-Maßgabe, wie trendy diese wohl in 2009 sein werden. Hier das Ergebnis (Original – mit allen englischen Begrifflichkeiten).
 

 
Top 20 Trends
 

 

1. Locally grown produce
2. Bite-size/mini desserts
3. Organic produce
4. Nutritionally balanced children’s dishes
5. New/fabricated cuts of meat (e.g. Denver steak, pork flat iron, bone-in Tuscan veal chop)
6. Fruit/vegetable children’s side items
7. Superfruits (e.g. acai, goji berry, mangosteen)
8. Small plates/tapas/mezze/dim sum
9. Micro-distilled/artisan liquor
10. Sustainable seafood
11. Nutrition/health (e.g. low-fat, reduced sodium, antioxidants, high-fiber)
12. Gluten-free/food allergy conscious
13. Non-traditional fish (e.g. branzino, Arctic char, barramundi)
14. Artisanal cheeses
15. Exotic fruit (e.g. durian, passion fruit, dragon fruit, guava)
16. Culinary cocktails (e.g. savory, customized to specific dishes)
17. Micro-vegetables/micro-greens
18. Organic wine
19. Dessert flights/combos/platters
20. Free-range poultry/pork

1. Mini-burgers
2. Amuse bouche
3. Edamame
4. Appetizer combos/platters
5. Appetizer salads

1. Quinoa
2. Lentils
3. Couscous
4. Steamed/grilled vegetables
5. Polenta

1. Bite-size/mini desserts
2. Dessert flights/combos/platters
3. Gelato/sorbet
4. Drinkable desserts
5. Savory desserts

1. New/fabricated cuts of meat (e.g. Denver steak, pork flat iron, bone-in Tuscan veal chop)
2. Small plates/tapas/mezze/dim sum
3. Sustainable seafood
4. Non-traditional fish (e.g. branzino, Arctic char, barramundi)
5. Free-range poultry/pork

1. Ethnic-inspired breakfast items (e.g. Asian-flavored syrups, chorizo scrambled eggs, coconut milk pancakes)
2. Traditional ethnic breakfast items (e.g. huevos rancheros, shakshuka, ashta, Japanese)
3. Seafood breakfast items (e.g. smoked salmon, oysters, crab cake)
4. Fresh fruit (breakfast)
5. Breakfast sandwiches

1. Nutritionally balanced children’s dishes
2. Fruit/vegetable children’s side items
3. Kid cuisine/haute cuisine/gourmet children’s dishes
4. Children’s entree salads
5. Ethnic-inspired children’s dishes

1. Locally grown produce
2. Organic produce
3. Superfruits (e.g. acai, goji berry, mangosteen)
4. Exotic fruit (e.g. durian, passion fruit, dragon fruit, guava)
5. Micro-vegetables/micro-greens

1. Artisanal cheeses
2. Flatbreads (e.g. naan, papadum, lavash, pita, tortilla)
3. Ancient grains (e.g. kamut, spelt, amaranth, buckwheat)
4. Salt (e.g. flavored, smoked, regional)
5. Aged meats (e.g. prosciutto, Iberian ham)

1. Braising
2. Smoking
3. Sous vide
4. Searing/sauteing
5. Grilling

1. Nutrition/health (e.g. low-fat, reduced sodium, antioxidants, high-fiber)
2. Gluten-free/food allergy conscious
3. Food-alcohol pairings (e.g. beer, wine, spirits)
4. Umami
5. Slow food movement

1. Specialty iced tea (e.g. Thai-style, Southern/sweet, flavoured)
2. Organic coffee
3. Flavored/enhanced water
4. Green tea
5. Espresso/specialty coffee

1. Micro-distilled/artisan liquor
2. Culinary cocktails (e.g. savory, customized to specific dishes)
3. Organic wine
4. Craft beer/microbrews
5. Specialty beer (e.g. seasonal, fruit)

15.12.2008

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