The results are in from the annual National Restaurant Association survey of American Culinary Federation member chefs. The results are a comprehensive culinary forecast including a menu trends prediction report. More than 1,800 professional chefs ranked nearly 215 culinary items as a "hot trend," "yesterday’s news," or "perennial favorite" on restaurant menus in 2010.
The results are exciting!
Ranking in the Top 20 Trends are:
#1 Locally Grown Produce, #2 Locally Sourced Meats and Seafood, #3 Sustainability, #10 Sustainable Seafood, #12 Organic Produce and #20 Fruit/Vegetable Children's Side Items.
View the entire What's Hot in 2010 Chef Survey.
If you are looking to market your produce to restaurants this survey is a valuable guide!
Some of the specific items on the list of What's Hot Produce are:
#1 Locally grown produce, #3 Organic produce, #5 Micro-veggies/micro-greens, #6 Heirloom tomatoes, #7 Specialty potatoes, #8 Fresh herbs, #11 Root vegetables, #12 Fresh beans, #15 Ramps (a WNC Local Favorite!) and #17 Jerusalem artichokes. Just to name a few.
Last year's list was had many similar items. View my post from last year and the What's Hot in 2009 Chef Survey here.