Top 5 Culinary Trends for 2008: Less is Definitely More


	Top 5 Culinary Trends for 2008: Less is Definitely More by Jane Greer CulinaryEd Columnist April 28, 2008 Frivolous culinary trends don't last long, but five top current trends make good sense and may be around for a while. These trends share a 'less is more' theme as restaurant owners and culinary schools creatively respond to Americans' quest for health, simplicity, and moderation along with good food and drink. Slimming Down Portion Size "A survey of more than 1,000 professional chefs, members of the American Culinary Federation, found that small is big on menus, as bite-size desserts and small plates/tapas/mezze top the list of hot trends," reports the National Restaurant Association. Some restaurants no longer even offer large entrée items. This portion-slimming trend pleases both calorie-conscious and price-conscious customers. Each Niche Meets a Need Specialized restaurants are all the rage as 'less is more' takes hold in cities of all sizes. People hungry for a particular food--ceviche, tapas, steak, kebabs, cheese, dessert, or anything chocolate--can find a niche restaurant that serves exactly that and little else. Developing a Culinary Conscience "The trend I see as the fastest growing going into 2008 is the alternative-source ingredients: local produce, organics, sustainable seafood, grass-fed and free-range items," says John Kinsella, president of the American Culinary Federation, in a National Restaurant Association report. The dining public is also demanding more organic food of known origin. Sommeliers Guide Your Taste Culinary school graduates with specialized wine and beverage knowledge are uniquely positioned to help restaurants satisfy customers' growing desires to develop discerning palates. Trends include small samplings or tastes of alcoholic beverages (wine, beer, and tequila are the most popular), wine and beer sommeliers, and menu pairings of wine and beer with food items. For the Kids: Fewer Chicken Fingers, More Sushi? Kids' cookbooks and cooking classes, as well as exciting chef competitions on TV, have created a generation of adventuresome young eaters. Modern children order what they want from the regular menu and the more conventional food items on the 'kids' menu' are going the way of the three-martini lunch. Sources National Public Radio National Restaurant Association Newsday The Toledo Times About the Author Jane Greer is a freelance writer and editor and is also brave enough to teach English grammar at a community college.	Culinary Schools California School of Culinary Arts Request Free Info Keiser University - Center for Culinary Arts Request Free Info L'Ecole Culinaire - St. Louis Request Free Info Kendall College - Chicago Request Free Info Center for Culinary Arts - CT Request Free Info Florida Culinary Institute Request Free Info Culinary Articles Culinary Salary Information Post-Katrina New Orleans Restaurant Scene Bounces Back Better than Ever Top 5 Culinary Trends for 2008: Less is Definitely More Gluten-free Baking: 7 Simple Tips for Sweet Success Water, Water Everywhere: Culinary Schools Study the Tap Water Trend More Articles Chef Profiles For Nigella Lawson, Culinary Pleasure Comes from Play Chef Tyler Florence: Portrait of a Home-cooking TV Chef Padma Lakshmi's Recipe for Culinary Success: Go International More Articles Chef Jobs Culinary Job Search California Culinary Schools Pasadena Culinary Schools San Diego Culinary Schools San Francisco Culinary Schools Florida Culinary Schools Miami Culinary Schools Orlando Culinary Schools New York Culinary Schools New York City Culinary Schools Texas Culinary Schools Austin Culinary Schools Dallas Culinary Schools Houston Culinary Schools

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