America’s Chefs Predict Hottest Restaurant Menu Trends in 2010

By Derrek J. Hull, Blogger-in-Chief

The National Restaurant Association once again tapped American Culinary Federation member chefs to predict nearly 215 food and beverage items, preparation methods and culinary themes as a “hot trend,” “yesterday’s news,” or “perennial favorite” on the nation’s restaurant menus in 2010. More than 1,800 professional chefs from around the country stood ready to meet the challenge.

Here’s a snapshot of what made the cut in 2010 along with interesting insights that shaped these chefs’ decisions.

• Sustainability, local sourcing and nutrition are the hottest culinary themes.

• The top 5 trends are locally grown produce; locally sourced meats and seafood; sustainability as a culinary theme; mini-desserts; and locally produced wine and beer.

• Rounding out the top 10 list are nutritious kids’ meals; half-portions/smaller portions for a smaller price; farm-branded ingredients; gluten-free/food-allergy conscious meals; and sustainable seafood.