chefs' council

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By Patricia Cobe Photography by Clint Blowers Food styling by Lisa Benitez Kuehl

CHEFSI’L COUNC

Plant Power

WHAT’S POWERING THE PLATE? VEGETABLES AND GRAINS RISE TO THE TOP IN FSD’S 2017 CHEFS’ COUNCIL MENU TRENDS SURVEY.

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lants are no longer moving to the center of the plate; they’re firmly rooted to the spot. That was just one of the many findings revealed in FoodService Director’s third annual Chefs’ Council Menu Trends Survey, a deep dive into noncommercial menu development to see what direction it will take in the year ahead. In 2016, global street foods emerged as a top trend among our 50 Chefs’ Council members, a collection of culinarians representing core segments of the noncommercial industry. While portable, authentic ethnic foods are still trending, chefs are increasingly tapping into local and regional ingredients, too. As major shifts take place with breakfast, beverages and snacks, industrywide issues like labor shortages and food waste also are changing up menus. To help stay ahead of the trends as 2018 menu planning ramps up, check out what the FSD Chefs’ Council has to say about what may be gaining ground—and what is losing favor.

46 foodservicedirector.com October 2017