Blog Posts

Adult Food Trends for 2018

June 1, 2018

So, I am saying “Adult food trends” here because I am also shortly going to share some exciting “kid food trends” with you all. I say exciting because I am a chef and I am excited that so many kids are into cooking and eating these days! I. Love. It. So, I want to share not only some interesting trends I have been seeing in the culinary world this year, but also some awesome trends I am seeing with the future of the culinary world! I cannot wait until my kiddos are old enough to get in the kitchen with me. I already cook dinner every night with my 10 month in her high chair next to me and walk her through everything I am doing, as if she knows, (or cares)!

“Adult food trends”

Technology– Yes, that’s right, I said technology and yes I am still talking about food trends. Let’s face it everyone is this world, especially in this country is obsessed with technology. So why is it hard to image that it has become a huge part of the food/dining world as well. Food apps are a huge growing trend in the culinary world. Sure, we have your old favs like Grub Hub and your local pizza delivery guys, that we all love and now order online from. But we now have so many other choices of food delivery sites. There are websites out there giving you the 10 best food apps, which means there are way more than 10 to choose from. I am sure you have all found your favorites by now. But this is a new way all restaurants, of any type can bring food right to our doors and that is amazing! It is convenient, you have more choices and you have higher quality choices. All wins in my book.
Korean Condiments– It’s true, we are not just using the good ole’ ketchup and mustard these days and move over Sriracha. We have a new chili paste in the hot seat. Gochujang is a savory, sweet, fermented Korean chili paste condiment that people are putting on everything. I have seen it used on and in classic Korean food as well as burgers and even pasta. It is a beautiful flavor compliment to many dishes and I don’t believe it is going away any time soon. It is the new Kimchi of Korean condiments and as we all know, that is another one here to stay. And for delicious reason.
Air Fried Foods– You read correctly, air fried! It is no secret that everyone today is trying to eat a little healthier. We as a culture are becoming more and more aware of what are foods are made of. What ingredients are in what foods and the effect that those ingredients have on our body. People are talking more and more about “clean foods”. Which essentially is just real foods. Foods that are not modified in any way and as a chef, this is an extremely exciting thing. Because this means, classic, clean flavors are the trend. With all of that said, the one thing we have not been able to tear ourselves away from is the yummy, crunchy, golden deliciousness of fried foods. Now we have a new option in how we obtain that flavor. They now make air fryers, which circulate the air around the food to give that same taste and texture with a lot less oil. You still use oil, let’s not be completely fooled here. But instead of submerging the foods in the oil, the hot air circulates droplets of oil on and around the food. So, this is an awesome new way to get those yummy foods we all love, but not have all of the guilt.
Root to Steam– We have all heard of farm to table cooking. Which is the way I prefer to cook and eat and before it was even trendy. Just in general, you will,(in my opinion and in many of the chefs I know minds), get a better product if you are using season, fresh, local ingredients versus frozen or shipped in product. Now, I am also realistic and know that this is not ALWAYS possible. But it is definitely my preference. With that said this takes things to a different level. Root to stem cooking helps with many other food issues we have in this country. For example, we as Americans throw away 1.3 billion tons of edible food waste every year. That is an alarming amount. So, is this trend a good one? Should it be here to stay? ABSOLUTELY!! This should have been the trend for years now and should ALWAYS be the trend. Especially when you think of all the people in this world that have nothing to eat and here we are throwing away edible food. With that, what does this exactly mean? It means that instead of cutting off the stems of the broccoli and throwing them out, put them into your dish or another one. Use the carrot tops and onion peels and celery leaves in stocks, use literally every bit that you can of all of your veggies.
Gut-Friendly Foods– I am not necessarily speaking about foods that will flatten your gut here. I am speaking about foods that are good for your tummy and your digestive system. This is a hot button issue for many people. Especially people with food allergies or food related illnesses such as acid reflux and others. Some foods that are recommended to help with these issues are ginger, pineapple, onions, fennel and even sauerkraut. Yep, that’s right fermented cabbage… who knew! There are others as well, but these will all help with digestion as well as giving you added enzymes and good for you probiotics.

Technology– Yes, that’s right, I said technology and yes I am still talking about food trends. Let’s face it everyone is this world, especially in this country is obsessed with technology. So why is it hard to image that it has become a huge part of the food/dining world as well. Food apps are a huge growing trend in the culinary world. Sure, we have your old favs like Grub Hub and your local pizza delivery guys, that we all love and now order online from. But we now have so many other choices of food delivery sites. There are websites out there giving you the 10 best food apps, which means there are way more than 10 to choose from. I am sure you have all found your favorites by now. But this is a new way all restaurants, of any type can bring food right to our doors and that is amazing! It is convenient, you have more choices and you have higher quality choices. All wins in my book.

Technology

Korean Condiments– It’s true, we are not just using the good ole’ ketchup and mustard these days and move over Sriracha. We have a new chili paste in the hot seat. Gochujang is a savory, sweet, fermented Korean chili paste condiment that people are putting on everything. I have seen it used on and in classic Korean food as well as burgers and even pasta. It is a beautiful flavor compliment to many dishes and I don’t believe it is going away any time soon. It is the new Kimchi of Korean condiments and as we all know, that is another one here to stay. And for delicious reason.

Korean Condiments
Gochujang
Gochujang

Air Fried Foods– You read correctly, air fried! It is no secret that everyone today is trying to eat a little healthier. We as a culture are becoming more and more aware of what are foods are made of. What ingredients are in what foods and the effect that those ingredients have on our body. People are talking more and more about “clean foods”. Which essentially is just real foods. Foods that are not modified in any way and as a chef, this is an extremely exciting thing. Because this means, classic, clean flavors are the trend. With all of that said, the one thing we have not been able to tear ourselves away from is the yummy, crunchy, golden deliciousness of fried foods. Now we have a new option in how we obtain that flavor. They now make air fryers, which circulate the air around the food to give that same taste and texture with a lot less oil. You still use oil, let’s not be completely fooled here. But instead of submerging the foods in the oil, the hot air circulates droplets of oil on and around the food. So, this is an awesome new way to get those yummy foods we all love, but not have all of the guilt.

Air Fried Foods

Root to Steam– We have all heard of farm to table cooking. Which is the way I prefer to cook and eat and before it was even trendy. Just in general, you will,(in my opinion and in many of the chefs I know minds), get a better product if you are using season, fresh, local ingredients versus frozen or shipped in product. Now, I am also realistic and know that this is not ALWAYS possible. But it is definitely my preference. With that said this takes things to a different level. Root to stem cooking helps with many other food issues we have in this country. For example, we as Americans throw away 1.3 billion tons of edible food waste every year. That is an alarming amount. So, is this trend a good one? Should it be here to stay? ABSOLUTELY!! This should have been the trend for years now and should ALWAYS be the trend. Especially when you think of all the people in this world that have nothing to eat and here we are throwing away edible food. With that, what does this exactly mean? It means that instead of cutting off the stems of the broccoli and throwing them out, put them into your dish or another one. Use the carrot tops and onion peels and celery leaves in stocks, use literally every bit that you can of all of your veggies.

Root to Steam
ALWAYS
ALWAYS
ABSOLUTELY!!
ABSOLUTELY!!
ALWAYS
ALWAYS

Gut-Friendly Foods– I am not necessarily speaking about foods that will flatten your gut here. I am speaking about foods that are good for your tummy and your digestive system. This is a hot button issue for many people. Especially people with food allergies or food related illnesses such as acid reflux and others. Some foods that are recommended to help with these issues are ginger, pineapple, onions, fennel and even sauerkraut. Yep, that’s right fermented cabbage… who knew! There are others as well, but these will all help with digestion as well as giving you added enzymes and good for you probiotics.

Gut-Friendly Foods

It will be fun to follow these trends throughout the year and see which ones stay with us into 2019 and beyond. Some are fun foodie trends, but others are just good for our way of life. So, think be for you cook and eat!

Check out my recipe pages for recipes that go with some of these yummy trends!

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