Chefs will shift away from science and refocus on down-home cooking, but with new twists on the old favorites, said Alpine Country Club executive chef Nick Gatti, one of several chefs who are looking ahead to the next hot trends. Among the other highlights: specialty items such as elderflower syrup and argan oil will rise in popularity; gelato will be the new frozen yogurt; eateries will create new artisan products in-house; and cocktail hour will include healthier ingredients like protein mango juice and fresh herbs.

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