Successful chefs share such characteristics as creativity, a passion for their work and knowledge, but perhaps courage is the primary secret ingredient.
Latin cuisine is no longer considered ethnic by
most American consumers. Restaurants in every area of the U.S. now
carry Latin-inspired items on their regular menus, and new items are being
added by chefs and embraced by diners.
Chefs gathering for a recent conference offer insight into the trends driving growth in America's restaurants. The four drivers of note are somewhat similar to trends that have emerged in recent years, notably the influence of Hispanic cuisine and the desire for authenticity, natural and fresh produce and ingredients. However, a couple of drivers may foreshadow a true shift in consumer thinking: the desire for sustainability and up-market items, as well as a return to (or, as in some cases, an exploration of) classic culinary techniques.
Hundreds of great chefs meet with America's top food writers to learn, discuss and debate coming food and flavor trends at the Worlds of Flavor International Conference and Festival.