When viewing the culinary trends of 2015 it is safe to say the food scene is more diverse and innovative than it has ever been. Reviewing the survey of the National Restaurant Association regarding the 2015 Menu trends in comparison to the trends posted by CulinaryTrends.net it is certain that Chefs are taking big leaps in innovation and fusion cuisine.
Under the category of culinary themes all five of the top cooking themes are about reducing the strain and impact of cooking on the environment. This was shown with higher trends of environmentally sustainable ingredients, natural ingredients, local sourcing, food waste reduction and gluten-free cuisine.
It is important to note that although cooking “eco-friendly,” seems like an easy enough task it is actually a skill to be learned. When discussing the subject with our Chefs of the Culinary Arts program we were told that there’s a level of acquired knowledge to cook sustainably. Students in the program learn what ingredients grow in certain seasons, how to cook with the local ingredients of an area and how to find local substitutes for an ingredient that is foreign to the area.
An example of this minimal waste food trend is a recipe featured by CulinaryTrends of “Crostone of Monterey Bay Squid Braised in its Own Ink,”’ not even letting the ink go to waste, Chef Curtis DiFede and Tyler Rodde create this seafood taste bud spectacle. This recipe comes from Oenotri, an Italian restaurant in Napa, California and uses squid from Monterey Bay, located in the central coast of California.
Picture by KALI KIRSCHMAN from: http://www.culinarytrends.net
Recently Bonappetit released their list of new and popular culinary techniques, so we asked our Chefs of the Culinary Arts program how to perform these techniques. When making almond milk it was surprising to find out that it technically has no almonds. We learned that letting almonds soak in water over a 24-hour period makes almond milk. Another really cool trick we learned from our experts is how to make the yummy syrups in many cocktails. For example, if you want to make strawberry syrup for your cocktail you boil strawberries, water and sugar until the sugar completely dissolves. When the sugar has dissolved completely you are left with your delicious syrup. Allow the syrup to cool and then include in desired liquor- don’t forget to stir or shake.
Hungry for more? You should check out our Culinary Arts program at our Kissimmee Campus. We have years of culinary experience, flexible schedules and classes beginning every month. Call us today and schedule a tour! (888) 906-5730 or click here for more information!