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ProChef SmartBrief
December 11, 2008
 

Editor's Viewpoint

Looking forward to 2009

Part I of this ProChef SmartBrief special year-end report looked back at the most important trends and stories of 2008. Part II, below, highlights our predictions and yours for what's in store for 2009.

"I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking," James Beard once said. With the new year come hope and opportunities for the culinary industry, no matter what type of cooking you prefer.

Visit the CIA's Web site to see what's cooking in the upcoming months.

Your Predictions

Which issue dominated the culinary scene in 2008?
Sustainability 36%
Celebrity chefs 24%
Molecular gastronomy 18%
Nutrition 16%
Beverage exploration 5%
What will be the trendiest beverage of 2009?
Craft beers 40%
Teas 27%
Wine-based cocktails 26%
Other 7%
Which type of dish will be the most popular in 2009?
Pan-Asian 27%
Hispanic 24%
Middle Eastern 21%
American 14%
Italian 13%

The Big Picture

An interview with Dr. Tim Ryan
ProChef SmartBrief editor Rebecca Pollack corresponded with Dr. Tim Ryan, president of The Culinary Institute of America, to get his thoughts on what direction the industry is headed in 2009.

Q: Sustainability efforts have entered the mainstream. How has this impacted the culinary industry, and what can we expect next year?

A: It's exciting to see that people are turning "green" in every facet of their lives, and dining habits are no exception. I believe smaller-carbon-footprint foods will become more popular and further gain prominence. Restaurants that feature locally sourced foods have been successful in many cities, and more people are shopping at farmers markets for meals they cook at home. Sustainability includes helping small farms survive and thrive. To that end, the CIA last year increased its focus on local sourcing. Paul Wigsten, the produce buyer for the college's 41 kitchens, has established a network of two-dozen local farms, from which the CIA purchases more than $500,000 of fruits and vegetables each year. This is a win-win-win-win situation, because 1) our students learn to work with the freshest possible ingredients, 2) guests at the CIA's public restaurants enjoy fresh, seasonal foods, 3) local farmers have a guaranteed market for what they grow, and 4) less fuel is used to transport produce to campus. CIA students learn about social and environmental issues, including sustainability, for their consideration as they become decision-makers in foodservice. Looking forward, I expect sustainability to increasingly influence the menu choices of culinarians, and to cause more of them to directly engage with farmers as we have at the CIA.

Q: Trends come and go. Which current culinary trend is likely to stick around a little bit longer?

A: Truthfully, the trends we focus on at the CIA are those that have staying power. A major one encompasses diet and health, and the growing desire for wellness in our daily lives. Yet Americans typically view the word "diet" negatively. At the CIA, we've started to promote a strategy that I refer to as "stealth health." Each year the CIA and Harvard School of Public Health organize an event called "Healthy Kitchens, Healthy Lives" for physicians and chefs to better understand the link between good food and good health. The concept of "stealth health" developed as a result of this event. This means the use of more ingredients and flavors from Asia, Latin America and the Mediterranean that deliver on both taste and health. We've known that the diets of individuals from these regions have been naturally lower in fat and calories. In an effort to improve nutrition here in the U.S., we are encouraging foodservice operators to incorporate these flavor profiles into their menus. In addition to being healthier in general, these cuisines offer consumers more bold flavors. This is critical; Americans don't want eating "healthier" to mean eating foods less satisfying than their higher-fat counterparts. These bold flavors offer both better health and increased satiety, so we think this trend will only grow in strength.

Q: What influence do you think the economy will have on the culinary scene?

A: We can see and further anticipate a number of influences as a result of the weakening economy. In general, consumers are dining out less, and many are spending more time thinking about the value of their dining options. Consumers may trade down to more affordable price points and, as a result, competition between casual-dining concepts is heating up. This is understandably difficult for operators who must find even more ways to show value and control costs -- but this ultimately makes the industry stronger and provides the foundation for future growth. For the consumer, it is a great time to dine out. Consumers can find attractive food values in the new menu offerings, price points and variety of other promotions that are being developed to attract guests.

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