Top Trends of 2010
This article is especially interesting after reading the article in class about sustainability and purchasing locally. This article states that about half of the top ten expected popular trends in the food service industry for 2010 fall under the categories of sustainability or going green. The article from class stated that less than half of the chefs in the industry purchase locally or have in the past for different reasons, and this article contradicts that statement saying that more chefs will turn and start purchasing locally in the upcoming year. Many chefs claimed that they were not aware of their options to purchase locally, so hopefully chefs and farmers do their part to market and explore their options in regards to strengthening their local economy. This could have many positive affects ranging from helping local farmers to strengthening a menu. Although they are not only doing this for the freshness and quality of products, but also because it is an increasingly large consumer trend. To fit consumer needs and wants is one aspect of going green, but there is also many more beneficial attributes to it, and hopefully more chefs will alter their ways and start to think locally.
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he article talks about how local and sustainable products are going to be the top trend of 2010. Over the past years, local and sustainable products have grown into the likings about a third of the chefs out there. This is extremely good comparing to a couple years ago when it was around ten percent.
ReplyDeleteThis article says that chefs are beginning to realize that their food started tasting better when they switched to locally grown produce. I find this statement hard to believe because, as a chef, I did not need an article on locality to inform me that local products are more fresh. I found this out on my own and I believe that most other chefs should have.
ACF president Michael Ty states that we are going more "retro". Restaurants used to buy local because we did not have refrigerated trucks and 18-wheelers. Back then, it was out of necessity. He says we are reminding ourselves of our roots and are switching back to buying from the guy down the street rather than corporate distributors like PFG and Sid Wainer.
I really liked this article on account that it gave a lot of stats on how chefs are going green and helping out in their communities. To those chefs that say they were not aware of their options to purchase locally, I feel that they do know about it but just simply choose not to.
ReplyDeleteJust to clarify...
ReplyDeletetrend/trÉ›nd/ –noun
1. the general course or prevailing tendency; drift: trends in the teaching of foreign languages; the trend of events.
2. style; vogue: the new trend in women's apparel.
Why is going green a fashion statement? It's rather obnoxious. And I agree with all of you guys, it's as if chefs all over the world somehow thought Sid Wainer, SYSCO & all their trucks have been around forever, always delivering the 'lovely' products they always have to offer. They're either lazy, set in old ways, cheap or all of the above. All of a sudden they realize that their food tasted like crap and by jumping on the band wagon of buying locally (since everyone else is trying it) -surprise!- they see a difference in quality. Don't get me wrong, I'm not meaning to say any of this is a bad idea, it's just hard to believe that these producers of food were oblivious to these other options before. Of course the freshest of most ingredients are the best tasting and of the best qualities. WHY did it take $o long to realize the 'old-fa$hioned' way$ were better? $eems $imple enough....
Perhaps in this situation, going backwards is making going forward, easier. Hurray for resolutions! :)