Wazzup Pilipinas!
Since it's the beginning of another year for us, I might as well re-post what I have learned about the possible upcoming food trends for 2015 and beyond which I learned from a famous chef from one of the events that I attended last year.
The chef says food trends are like fashion trends because they come and go and speak of the times. When not in current style, food appears dated, unappealing and not so fresh. A good example is the cronuts which are like the loom bands that turned out to be more like a fad, and the food trucks that never caught on in the country because of licensing issues.
Globalism with socialism is now in the rise. There is now the demand for global flavors but with local ingredients and a mix source of herbs and spices.
Comfort food is still king, but they are now elevated by adding new ingredients, like mac and cheese with lobsters, and burgers with artisinal cheese.
There is also the interest for food with a conscience emphasizing on the keywords: sustainable, local, organic, farm-raised, free-range, pro-biotic, artisinal, heirloom, fair trade, and grass-fed.
Less in now more. Minimalism is in, the purity of ingredients and dishes with very few but tasty ingredients so that the quality and flavor of each will shine through.
There is also the Nose-to-Tail dishes where restaurants use the whole animal including the offal, intestines, liver, tripe and cheaper, tougher cuts of meat that are braised for a long time.
Ross is known as the Pambansang Blogger ng Pilipinas - An Information and Communication Technology (ICT) Professional by profession and a Social Media Evangelist by heart.
