A new article from Luxury Travel Magazine details the results of a study that highlight the top five dining trends for 2011. I believe it’s important for chefs and those working in the culinary/hospitality industry to be up-to-speed on what new ideas are impacting our profession. The five trends this article lists are the Rebirth of the Gentleman Farmer, Omakase with a Mixology Twist, Nose to Tail Dining, The Finish: Torn Between Two Lovers and The World of Wine is Flat.
Those are headlines that the article’s author gives to sum up the trends. You’ll have to read the full piece to learn how these ideas are impacting chefs, our profession and our work. What other trends have you noticed in the culinary world recently that you think we need to focus on?