Recently, the National Restaurant Association published their “What’s Hot in 2012” survey, which surveyed nearly 1,800 professional chefs (members of the American Culinary Federation) and asked them what they foresee the direction of culinary and food prep trends in the foodservice industry in 2012. Here are the top 10 food prep and culinary themes for 2012 according to the National Restaurant Association:
Preparation Methods
1. Pickling
2. Fermenting
3. Sous vide
4. Liquid nitrogen chilling/freezing
5. Oil-poaching
6. Smoking
7. Braising
8. Grilling
9. Roasting
10. Foam/froth/air
Culinary Themes
1. Hyper-local sourcing (e.g. restaurant gardens)
2. Sustainability
3. Children’s nutrition
4. Gluten-free/food allergy conscious
5. Farm/estate-branded ingredients
6. Food trucks/street food
7. Health/nutrition
8. Simplicity/back to basics
9. Food-alcohol pairings
10. Foraging
Take notes and then come into One Fat Frog Restaurant Equipment! Most of our staff, including myself, the Four Eyed Frog, are experts in food-alcohol pairings. When I lived in the dorms at college, I found myself learning a lot about foraging. But seriously, it pays to know what the trends are in the restaurant business. One Fat Frog Restaurant Equipment can help you upgrade your restaurant’s kitchen to accommodate these changing trends for the new year. One Fat Frog Restaurant Equipment has everything you need to put together a dynamic kitchen – without breaking the bank! Come into One Fat Frog Restaurant Equipment today!!!!
One Fat Frog • 11473 S. Orange Blossom Trail • Orlando, FL • 407-480-3409