Cauliflower pizza crusts, grain bowls and poke ranked among the trends that chefs hope get left behind in 2019. Chef John Depierro of New York's Banty Rooster wants to bid farewell to microgreens, while chef Eric Arill of Doi Moi in Washington, D.C., wants to phase out "farm-to-table," saying it's "time for a new term to emerge about why we care where our food comes from."

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