Chef’s survey reveals 2011 menu trends

“The top trends identified by these culinary professionals for 2011 are reflecting larger societal trends, underscoring that American diners are becoming more and more interested in what’s on their plate. Sustainability and nutrition are becoming key themes in our nation’s nearly one million restaurants.” Hudson Riehle, senior vice president of Research and Knowledge Group for the NRA, said in a survey release.

The list ties in somewhat with the top trends for 2011 recently released by Technomic. One cross-referenced theme is the use of farm-branded ingredients. According to Technomic, farm-branded ingredients and the rise in popularity of farmers as celebrities will be big in the coming year.

Healthy options

Several trends outlined for 2011 have led the way for the past two years.

The top 10 menu trends

Locally sourced meats and seafood

Locally grown produce

Sustainability as a culinary theme

Nutritious children’s meals

Hyper-local items

Children’s nutrition as a culinary theme

Sustainable seafood

Gluten-free/food allergy-conscious items

Back-to-basics cuisine

Farm-branded ingredients

For example, in 2009 and 2010, the NRA identified children’s nutrition and menu items, healthful options and locally sourced produce as top trends.

“Locally sourced food and a focus on sustainability is not just popular among certain segments of consumers anymore; it has become more mainstream. Diners are requesting to know where their food comes from, and are concerned with how their choices affect the world around us,” said Michael Ty, American Culinary Federation national president.

In tune with increased consumer awareness and interest in food sourcing and farm-to-fork practices, the leading culinary theme revealed by the survey is sustainability, which occupies four of the top five trends. The top two items – both with 86 percent of chefs identifying them as a hot trend – are locally sourced meats and seafood and locally grown produce.

Nutrition – children’s nutrition in particular – is another umbrella trend identified by the survey. Nutritionally balanced children’s dishes is ranked as the fourth hottest trend on menus next year, while kid’s nutrition as a culinary theme comes in at number six. Gluten-free and food allergy-conscious items are number eight in the trends survey, with nearly eight in 10 chefs agreeing it’s a hot trend. Nutrition and health as a general culinary theme is number 15.