For a chef, making a prediction is something like creating a new dish. It's part art and science; a "feeling" combined with facts. Yet just because the calendar changes to a new year, it's not as a though we can predict an entirely new ingredient or cooking method. Rather, the culinary calendar is more of an evolution of trends and tastes.
That said, I do see several shifts in the coming year involving flavors, spices and seasonings, and ethnic cuisines.