2018 TRENDS REPORT LES DAMES D’ESCOFFIER INTERNATIONAL TREND REPORT 2018

Members of Les Dames d’Escoffier were asked about International Food Trends, Restaurant Trends, Catering Trends, Retail Food Trends, Health and Lifestyle Trends and much more.

Methodology and Demographics: Objectives:

. 144 Dames surveyed . To gather comparable data about the current and emerging trends in the . Conducted over a period of 35 days food, fine beverage and hospitality industry. . Close-ended and open-ended questions were . To gather in-depth insights from Dames, experts in the food, fine asked beverage and hospitality industry.

The experts who took the survey included a wide range of expertise from many different disciplines in the food industry. Their professions and fields included: Table of Content

. International Food Trends………………………………………………………………………………………….3-8 . Catering . Restaurant Trends …………………………………………………………………..…………………………………….9-11 . Restaurant/Foodservice . Catering Trends………………………..………………………………………………………………………….………….12-13 . Retail . Retail Trends ………………………..….………………………………………………………………………..…………….14-15 . Publishing Media . Kids And Food ………………………..………………………………………………………….………………….…………16-17 . Beverage Industry . Health And Lifestyle Trends ………………..……………………………………………………….…….…….18-21 . Chef . Superfood Trends ……………………..…..……………….…………………………………………….………….……22-25 . Consultant . Beverage Pairing ………………………..………………………………………………………………….…….…………26 . Cooking and Culinary Education . Street Food Culture………………..……………………….…………………………………………….…….…..……27 . Event Planner . Retro-Cool Versus Just Plain Dated………………..…………………………………….…….…………28 . Farmer . Cooking Methods………………..……………………………………………………………..…………….….…………29 . Food Broker . Culinary Inspiration………………..………………………………………………………………….……….…………30 . Health Professional/Nutritionist . Food Fads………………..……………….……………………………………………………………………………...…………31 . Hospitality . Flavor Of The Year………………..……………………………………………………………………….…….…………32 . Wholesale/Distributor

Les Dames D’Escoffier International | Trends Report 2018 INTERNATIONAL FOOD TRENDS

Most likely Most influential international food parts of the world concepts and on the American flavors to become food scene prominent food trends

Least likely international food concepts and flavors to become prominent food trends

In the next year: 1) Puebla Hot Pot (Latin America, Mexico) 1) Mauby (Caribbean Sea), a bittersweet 1) Mediterranean Sea ancho chile, smoked paprika and spices in fermented drink made from tree bark 2) Middle East chicken stock, served with chicken or pork, boiled with orange peel, cinnamon, 3) Latin America corn, avocado crema and fresh garnishes. nutmeg and cloves.

In the next 3 years: 2) Manouri (Mediterranean, Greece) a semi- 2) Kunafa (Middle East), dessert consisting 1) East Africa soft, fresh white whey cheese made from of dough and melted cheese that is 2) The Balkans goat or sheep milk. soaked with sugar. 3) The Caribbean Sea 3) Millet (India) ancient grains harvested 3) Ube (South East Asia, Philippines), aka In the next 5 years: from small-seeded grasses used for Purple Yam or Sweet Potato, sublime 1) Maghreb porridge etc. deep purple color dessert made from 2) The Balkans boiled and mashed purple yam. Ube 3) East Africa halaya is also used in pastries and other desserts such as halo-halo and ice cream.

Les Dames D’Escoffier International l Trends Report 2018 INTERNATIONAL FOOD TRENDS 68% Detailed Results 55% 51% 55% 75% 40% Which of the following regions or parts of the world do you 38% think will exert the most influence on the American food scene 36% 35% in the next 1, 3 and 5 years? 19% 19% 30% Next Year 14% 13% 21% Next 3 Years Next 5 Years Maghreb Scandinavia The Balkans Middle East Mediterranean Sea 53%

30% 30% 58% 56% 57% 41% 28% 26% 38% North Asia 22% 66%

68% 17% Caribbean Sea 32% India 24% 30% 23% East Africa South East Asia Latin America

Les Dames D’Escoffier International l Trends Report 2018 INTERNATIONAL FOOD TRENDS Detailed Results

Rank the likelihood of the following international food Very Likely Likely Unlikely Very Unlikely concepts and flavors becoming prominent food trends:

Mishkaki (East Africa - Tanzania), marinated meat skewers including 17% a blend of lemon, tomatoes and 58% 21% green papaya, curry, garlic, red 4% pepper and ginger.

Shakshuka (Maghreb – Tunisia), 36% egg dish with tomatoes and chili 32% peppers. 26% 6%

Kunafa (Middle East), dessert 6% consisting of dough and melted 29% cheese that is soaked with sugar. 50% 15%

Akvavit (Scandinavia), flavored 24% spirit, gets its distinctive flavor 44% from spices and herbs (caraway or 25% dill). 7%

Les Dames D’Escoffier International l Trends Report 2018 INTERNATIONAL FOOD TRENDS Detailed Results

Rank the likelihood of the following international food Very Likely Likely Unlikely Very Unlikely concepts and flavors becoming prominent food trends:

Burek (The Balkans), baked filled pastries made of a thin flaky dough 16% which can be filled with sirenje 53% 26% (white cheese), minced meat or 5% vegetables.

Manouri (Mediterranean - 24% Greece), a semi-soft, fresh white 55% whey cheese made from goat or 19% sheep milk. 2%

Puebla Hot Pot (Latin America - Mexico), ancho chile, smoked 49% paprika and spices in chicken 41% stock, served with chicken or pork, 7% corn, avocado crema and fresh 3% garnishes.

Ube (South East Asia - Philippines), aka Purple Yam or Sweet Potato, 14% sublime deep purple color dessert 41% made from boiled and mashed 37% purple yam. Ube halaya is also 8% used in pastries and other desserts such as halo-halo and ice cream.

Les Dames D’Escoffier International l Trends Report 2018 INTERNATIONAL FOOD TRENDS Detailed Results

Rank the likelihood of the following international food Very Likely Likely Unlikely Very Unlikely concepts and flavors becoming prominent food trends:

Jianbing (North Asia - China), street-food breakfast crepe 28% brushed with umami-rich hoisin 43% and chili sauce; layered with egg, 23% pickled veggies and herbs, and 6% sometimes customized with sausage or bacon.

Millets (India), ancient grains 33% 44% harvested from small-seeded 16% grasses used for porridge etc. 7%

Mauby (Caribbean Sea), a bittersweet fermented drink made 3% from tree bark boiled with orange 30% peel, cinnamon, nutmeg and 45% cloves. 22%

Les Dames D’Escoffier International l Trends Report 2018 INTERNATIONAL FOOD TRENDS

DAMES INSIGHTS Spices & Flavors Undiscovered & Authentic

. “Select dishes from any country which include a rich and diverse mixture of herbs and spices. Herbs and particularly spices are emerging . “Smaller countries will command a stronger presence as routine as potential contributors of antioxidants, anti-inflammatory, anti- travelers look for the "new," the "undiscovered." Localism will continue microbial and anti-fungal constituents to individual diets.” as economies of scale will demand more of regional suppliers.”

. “Spicy flavors are the name of the game.” . “I think food trends are linked to travel trends - and real travelers are curious about seeing "authentic" places before they become . “Indian Spices to be more readily incorporated to kick up the flavor mainstream. So perhaps eaters feel the same way.” profile of standards.” . “Places that have been ignored or not fully developed internationally -- . “Food that is visually vibrant that carries bold flavor and captures the Africa, Latin America and the Caribbean, the Balkans.” interest of our culinary community.”

News Cycle & World Dynamics Healthy & Sustainable

. “Food trends are influenced by newsworthy places in the world; new trends will reflect this observation. Immigration trends also will . “Less meat. Environmentally sustainable foods especially those that use influence international cuisine/foods.” less water.”

. “I believe the Syrian refugee crisis will at some time bring food into the . “More attention to wellness: antibiotic and hormone-free; sustainable, mainstream palette. Immigrants can use food as their voice no matter organic.” the level of education. In restaurant kitchens employing immigrants to facilitate language and processes to help them with their corner carts, . “Healthy food that is distinctive and flavorful.” food trucks, urban gardens. In turn developing the clientele that is adventurous in food.” . “I believe that the Mediterranean food will develop more and more because it is healthy, light, colorful and tasteful.” . “The more flavorful foods and foods from regions that are being decimated by war as well as regions that are recreating comfort foods from ancestors.”

Les Dames D’Escoffier International l Trends Report 2018 RESTAURANT TRENDS

Dames Insights

Established Health Focus Concepts Emerging Losing Steam . “A movement of health-driven, culturally diverse restaurants.” and Growing At its Peak . “Functional foods featured on menus for specific health benefits.” . “Upscale vegetarian/vegan or pescetarian (even for those who don't follow this lifestyle) along with focus on common dietary restriction such as gluten free, dairy free.” 1) Chef-driven 1) Food Trucks 1) Buffet 1) Dog Friendly fast-casual 2) Farm-to- 2) Member 2) Upcycling Regional Importance 2) Farm-to- table Only 3) Hyper-local . “Seafood that's hyper-local, seasonal.” Table 3) Small Plates 3) Food Trucks 3) Family . “Very specific areas within regions.” Friendly . “Hyperlocal.”

Reinvent Venues . “No cell-phone zones. More stand-up and eat places.” . “Repurposing former buildings, such as factories or breweries, into restaurants or food courts.” . “How about Laundry Mats or Car Washes combined with Coffee/Bakery Shop or small plate specials.”

New Family Friendly . “In a few years, millennials will have established families and perhaps restaurateurs will re-think the family-friendly concept.” . “More family-style comfort food, presented in elegance.” . “Grandkid Friendly.”

Convenience and Economy . “Fixed price dinners like Urban Plate.” . “Chef-driven but cost-effective dining that is inclusive and comfortable providing a bit of upscale environment while affordable to more people.”

Les Dames D’Escoffier International l Trends Report 2018 RESTAURANT TRENDS Detailed Results Emerging Categorize each of the following restaurant trends according At its Peak Making a Comeback I am not familiar with this trend to: Established Losing Steam and Growing

1% 51% Farm-to-Table 33% 14% 1%

1% 36% Food Truck 34% 29%

1% 36% Small Plates 31% 28% 4%

19% 39% 17% Food Halls 16% 6% 4% 1% 4% 4% Buffet 73% 10% 7% 17% 40% 20% Pop-up/Temporary 20% 1% 1% Les Dames D’Escoffier International l Trends Report 2018 RESTAURANT TRENDS Detailed Results Emerging At its Peak Making a Comeback Categorize each of the following restaurant trends according Losing Steam I am not familiar with this trend to: Established and Growing

35% 16% 5% Upcycling 6% 1% 37%

23% 13% 4% Member Only 33% 9% 17%

24% 57% Chef-driven fast- 10% casual 7% 1%

45% 30% 7% Dog Friendly 7% 1% 10%

12% 45% 14% Family Friendly 13% 14% 2%

28% 39% 17% Hyper-local 13% 3%

Les Dames D’Escoffier International l Trends Report 2018 CATERING TRENDS

When it comes to evaluating the catering business and its future, how much do you agree or disagree with the following statements?

It has become increasingly more difficult to wow guests who have 5% 12% 42% 41% seen it all with great catering.

Today's catering business is just as much about providing great experience as it is about serving 4% 28% 67% delicious food.

Catering has become more casual. 6% 17% 49% 28%

Disagree Somewhat Disagree Somewhat Agree Agree

Les Dames D’Escoffier International l Trends Report 2018 CATERING TRENDS DAMES INSIGHTS

. “Food stations...not a buffet but stations like a salad station, meat station, seafood, and so forth. Spread around the room so the lines are small and the food stays stocked and attractive.”

Food Stations for All . “Deconstructed food stations (mash potatoes bar, grain salad bar), unique sweets (donuts, popsicles).”

. “Great Appetizer Stations!”

. “Create your own food stations. Baked Potato Bar, Taco Bar, Hamburger Toppings.”

. “Interactive whole animal butcher class, followed by cooking class.” Participation is Key . “Popular make your own tacos or salads, so that folks are able to customize to their preferences and likes.”

. “Catering is done on smaller sites […] Weddings - the traditional catered event - are growing smaller, very much dictated by a realistic financial assessment of its impact on a younger person's budget. Is this the reason there are small 'destination' weddings and celebrations where the budget can be gracefully Smaller but Better shared? It challenges caterers to re-invent every event they serve into a smaller context.”

. “Service on bite-sized spoons, shells, etc.”

. “Mixology has become an important part of catering now too […] Now they have bourbon pairings, tequila tastings and the creativity of the bar package is just as important as the creativity of the food offered.”

Don’t ignore the thirst . “We have a concept where we offer roving carts and/or roving hawkers trays that feature single items served with various options and/or paired with beverage […] We just rolled out Artisan Coffee Bar with cold brew coffee drinks (hot & cold) and a Cold Pressed Infused Juice Bar-we pair creative, fun food to pair with beverages on both bars.”

Les Dames D’Escoffier International l Trends Report 2018 RETAIL TRENDS

MOST CONSUMER EXCITEMENT

1 Prepared Foods 2 “Grocerant,” in-store drinking and dining 3 Produce 4 Alcohol 4 Non-alcoholic beverages 4 Organic 5 Snacks 6 Seafood 7 Frozen foods 8 Bakery 9 Deli 10 Grocery 11 Meat 12 Other: Meal kits, delivery/pick up

Les Dames D’Escoffier International l Trends Report 2018 RETAIL TRENDS DAMES INSIGHTS

. “All-natural, no preservatives, no added coloring type foods.”

. “Healthier snacks,” “Healthy snack foods,” “Healthy/Organic Veggies.” Make it Healthy . “Healthy and dietary/lifestyle conscious prepared items.”

. “Nutra drinks like turmeric, charcoal and lemon, chlorophyll, etc. for health and detox.”

. “Complete carry-out meals,” “Ready to cook 'subscription meals' now available at retail level.”

Make it Easy . “Pick up or delivery.”

. “Some partially prepared foods to finish at home. All the spices and sauces are already prepared.”

. “Exotic prepared meals.”

. “Produce that is diverse. Fresh fish from around the world,” “More and more international fruits and Make it Diverse vegetables.” “There is more global cuisine available and a wider variety of seafood and produce.”

. “Ethnic inspired,” “Exotic ingredients.”

. “Fresh prepared foods are gaining steam whether eaten on-premise or taken home. The real gains for retailers will be blending fresh prepared with other store items (bakery, grocery) such that shoppers can create their own meal/experience.” Make it Fresh . “Already prepped fresh produce.”

. “Fresh vegetables all cut up and ready to be cooked.”

Les Dames D’Escoffier International l Trends Report 2018 KIDS AND FOOD

DAMES INSIGHTS

Dames were asked to identify which age groups food-related statements apply to the most. . Elementary school . Middle school . High school

Kids’ dining tastes have grown more sophisticated across all age groups equally - Elementary school, middle school, and high school.

According to Dames, middle school kids enjoy cooking for themselves and their families the most.

High school kids want to be in the know about where their food comes from.

Middle school kids and elementary school kids enjoy learning about food and preparation methods the most.

High school kids are the ones challenging their parents when it comes to knowledge about health and nutrition.

Les Dames D’Escoffier International l Trends Report 2018 THE ROLE OF FOOD PROFESSIONALS IN EDUCATING YOUNG CONSUMERS ABOUT FOOD

Fill the Gap . “Because many families have no family cook, there is a role for culinary nutrition educators among food professionals.”

. “Perhaps too many parents don't really know how to cook (or have fun in the kitchen). As a result, they're not "inviting" kids to join them in meal prep (or setting or clearing the table or....). Dames who really know how to cook and have a bit of nutrition knowledge could go a long way to helping this country's young people learn to cook. That it's not just about preparing a meal, but it's about being creative, it's about science (the way yeast and baking soda act), it's about learning patience as you watch cookies bake and then get to taste a warm one...well, I'm always amazed by the youngsters I've taught that they love telling you about the things they cooked with their (pick one: mom, grandma, aunt, dad, etc.).”

. “Talk about food with kids. Answer questions. Correct myths.”

Guide & Educate

. “Teach and coach; provide skills to shop for and prepare ingredients/healthy meals at home. With this will come how to reduce or eliminate unhealthy ingredients and replace with healthier options to prevent chronic disease. This is a lifelong 'survival skill'.”

. “Teach them at the stores at restaurants, get them engaged.”

. “Food professional should work with the coaches for team and individual sports to help kids get proper nutrition guidance.”

. “I think it's extremely important for kids to know where their food comes from. Professionals should not take this for granted as many adults do not know where their food comes from.”

. “In school demos show how easy food is to prepare, take the fear out.”

Advocate . “Advocating for healthier school lunches should be a priority for any food professional in this country.”

. “(…) Professionals need to get involved at the city, state and government level to continue to try to get more funding for this in the school systems.”

. “Food professionals can provide coaching to youth staff and providers, volunteer to do food demos, and/or develop classes for caregivers.”

Les Dames D’Escoffier International l Trends Report 2018 HEALTH AND LIFESTYLES TRENDS

THE LIFE CYCLE OF HEALTH AND LIFESTYLES TRENDS

Established and Growing Trends At its Peak 1) Vegetarian 1) Organic cuisine 2) Gluten-free 2) Organic 3) Non-dairy 3) Vegan cuisine beverages

Losing Steam Health Trends on the Bubble 1) Paleo diet An equal number of Dames think these 2) High-protein trends can be classified as “emerging 3) Sodium- trends” as well as a “fad that need to go conscious away”

. Ketogenic diet . Detoxification . Whole30

Les Dames D’Escoffier International l Trends Report 2018 HEALTH AND LIFESTYLES TRENDS DAMES INSIGHTS

Looking at Dames’ answers gives a great holistic view of what Health and Lifestyles trends are in today’s society.

Lowering intake of certain food groups “Low carb” “Low meat diet” “Lower sugar” “Low processed foods”

It involves increasing consumption of plant-based foods “Plant predominant diets, with meat as a condiment.” “Sodium and sugar reduction in diets and an increased in green vegetables.”

These all contribute to the idea of striking for a more wholesome and balanced diet: “A balance healthy food with organic products and the right variety of products necessary to have an healthy life!” “Eating a whole food healthy diet (…)” “Eating healthfully. (…) Yes, we are not going to eat perfectly, but we are trying to improve all the time.”

Dames also introduced new interesting avenues for the future of health in the foodservice industry: “It would be nice to see something based on portion control.” “In a world where people now value experiences over possessions, we are seeing the rise of the emotional economy where people look for deeper connections to emotions, places, people. This goes for their dining experiences, restaurant décor and their connection with chefs, bartenders and food servers.” “Satisfy all the senses!”

Les Dames D’Escoffier International l Trends Report 2018 HEALTH AND LIFESTYLE TRENDS Detailed Results

Emerging At its Peak Fad that needs to go away Categorize each of the following restaurant trends according Established Losing Steam to: and Growing

13% 57% Vegan cuisine 13% 13% 4%

1% 80% Vegetarian cuisine 12% 1%

1% 34% Gluten-free 33% 15% 19%

19% 58% Organic 34% 4% 3%

10% 18% Paleo diet 22% 32% 22% 8% 51% Non-dairy beverages 28% 6% 8% Les Dames D’Escoffier International l Trends Report 2018 HEALTH AND LIFESTYLE TRENDS Detailed Results

Emerging At its Peak Fad that needs to go away Categorize each of the following health and lifestyle trends Established Losing Steam according to: and Growing

14% Plant-based meat 50% 12% substitutes 15% 10%

9% 36% Sodium-conscious 20% 6%

21% 22% Ketogenic diet 11% 18% 30%

19% 18% Detoxification 13% 20% 30%

19% 19% Whole30 19% 14% 30%

3% 26% High-Protein 27% 30% 16% Les Dames D’Escoffier International l Trends Report 2018 SUPERFOOD TRENDS

ARE YOU READY FOR KOHLRABI, ASHWAGANDHA, CELLULAR MATCHES OF INDIVIDUAL DNA TO NUTRITIONAL NEEDS?

The top of the food chain Not so strong Hercules

Most likely products to be perceived as Least likely products to be perceived as superfoods by the mainstream consumer: superfoods by the mainstream consumer:

1 Blueberry 1 Tahini 2 Avocado 2 Mushrooms 3 Turmeric 3 Eggs

Say what now? Dames super choices Products that are somewhat unknown by the Products mentioned by Dames: experts: 1 Moringa 1 Fermented products 2 Leafy dark greens 2 Collagen powders 3 Global products: “Fruits from the Amazon,” “Something from China,” “Papaya”

Les Dames D’Escoffier International l Trends Report 2018 SUPERFOOD TREND

When it comes to evaluating the concept of “superfoods”, how much do you agree or disagree with the following statements?

Superfoods popularity will grow exponentially in the next few 10% 35% 36% 19% years.

Superfood are simply a marketing concept. 5% 19% 52% 24%

Superfoods have great nutritional validity. 7% 16% 57% 21%

Disagree Somewhat Disagree Somewhat Agree Agree

Les Dames D’Escoffier International l Trends Report 2018 SUPERFOOD TRENDS Detailed Results

Rank the likelihood of the following products to be perceived Very Likely Likely Unlikely Very Unlikely as superfoods by the mainstream consumer: I am not familiar with this trend

37% 34% 36% 49% 32% 43% 42% 42% 26% Salmon. Broccoli 19% Eggs Avocado 16% 10% 6% 7% 1% 1%

52% 51% 61% 48% Moringa 36% Tahini Blueberries 34% Mushroom 35%

18% 16% 13% 12% 10% 7% 5% 3% 4%

Les Dames D’Escoffier International l Trends Report 2018 SUPERFOOD TRENDS Detailed Results

Rank the likelihood of the following products to be perceived Very Likely Likely Unlikely Very Unlikely as superfoods by the mainstream consumer: I am not familiar with this trend

57% 49% 34% 43% 41% 23% 35% 35% 21% Whole Fermented Turmeric Collagen Grain Food Powders 21% 10% 12% 8% 7% 1% 4% 1%

46% 48% 46% 46% Acai Matcha 28% Goji Cultured 29% Berries Dairy 19% 24% Products 20% 21% 20% 9% 10% 4% 3% 3% 3%

Les Dames D’Escoffier International l Trends Report 2018 SECRET TO THE PERFECT FOOD AND BEVERAGE PAIRING

TESTED AND APPROVED BY DAMES

 Bacon Wrapped Dates/Goat Cheese/Almonds with Pinot Noir

 Filet mignon with Cabernet Sauvignon

 Homemade anything - Grilled salmon with ginger, cucumber, tomato, dill and feta cheese in a lemon vinaigrette with sea salt, and paired to cold mineral water with a shot of combined fresh cucumber juice, fresh lime juice and fresh Serrano juice.

 Matcha and bourbon

 Mussels, Muscadet Bayuls and chocolate

 Poke bowl with white wine

 Spicy margarita paired with a taco that has citrus, cilantro and creamy avocado

 Pungent cheese or pungent cheese dish paired with a spicy, robust red wine

Les Dames D’Escoffier International l Trends Report 2018 STREET FOOD CULTURE AND FOOD BUSINESS

AFFORDABILITY, CONVENIENCE AND CULTURAL EXPOSURE WERE SOME OF THE MOST AGREED UPON LEVERAGE POINTS OF THE STREET FOOD CULTURE.

PORTABILITY ON-THE-GO TRENDY AFFORDABILITY METROPOLITAN CULTURE SNACK FOODS APPROACHABLE ACCESSIBILITY FAST CASUAL ETHNIC WORLDLY CONVENIENCE FAD DECADENT IMMIGRANT-INFLUENCED EXPERIMENT CRAZY IDEAS INFLUENCER ALTERNATIVE EXPERIENTIAL YOUNGER AUDIENCE

Les Dames D’Escoffier International | Trends Report 2018 RETRO-COOL VERSUS JUST PLAIN DATED

“THE FIRST GENERATION REMEMBERS, THE SECOND GENERATION FORGETS AND THE THIRD GENERATION RE-INVENTS!”

Retro-Cool Recipe of Success Just Plain Dated Mistakes

. Step 1, Take an item that is “tried and true, recognized and well-liked . Ingredients: “canned food like a shrimp, cream cheese, by the masses.” cocktail sauce appetizer,” “canned soup as a sauce.” . “Dated is over-used.” . Step 2, Give it a twist: “Update it for the current times,” “a hipster . “Dated is unkept, not clean or intentional.” twist,” “beloved generational foods that make a comeback, often with . “Rich cream sauces or cream-based soups, savory items a twist,” “embracing of traditional foods with a modern twist.” in heavy pastry i.e.. Beef wellington and salmon coulibiac, veggies that are masked with too many other . Step 3, Ingredients focused: Use “fresh ingredients.” ingredients, jello molds.” . “Overly fussy.” . Step 4, Flavor-conscious: “Balanced flavors,” “complexity of flavor,” . “Squishy white bread.” “is it delicious?”

. Step 5, Extra care for details: “Attention to details,” “carefully curated selection of well-kept vintage items that hearken back to a specific time.”

. Step 6, Presentation counts: “More contemporary and trending.”

. Step 7, Mindful and adequate service: “Level of Service.”

. Step 8, Savvy marketing: “Marketing perception,” “PR,” “Depends on who is delivering the message and whether people believe that person,” “Perception.”

Les Dames D’Escoffier International l Trends Report 2018 COOKING METHODS

EXPECT TO FIND MORE IN RECIPES AND/OR MENU IN 2018

1 Pressure cooker/Instant pot 2 Slow cooking 3 Air frying 4 Fire roasting 4 Sous vide 5 Grilling 6 Raw food 7 Steaming

8 Pickling 9 What about microwaving?

Les Dames D’Escoffier International l Trends Report 2018 CULINARY INSPIRATION TAKE IT ALL IN

1 Traveling 2 Cookbooks 3 Farmers’ markets 4 Internet and social media 4 Fresh produce 5 Food magazines 6 Chefs 7 Seasons 8 Beautiful imagery 9 People and culture

Les Dames D’Escoffier International l Trends Report 2018 FOOD FAD OR TREND TRENDS EXPERTS WANT TO SEE DISAPPEAR IN 2018

1 Diets: Paleo, vegan, keto 2 Gluten free 3 Kale 4 Fried food 4 Fast food 5 Avocado toast 5 Processed food 6 Small plates 6 Untrue claims 6 Oversized, high calorie meals

Les Dames D’Escoffier International l Trends Report 2018 FLAVOR OF THE YEAR

WHAT WILL 2018 TASTES LIKE?

Sour Bitter

Citrus Brocollini Vinegar Coffee Matcha Simple Sweet - Familiar Exotic Dates, plums, figs Harissa Vanilla Turmeric Raspberry Za’atar Natural Sweeteners Coconut Floral, rose, lavender Cha Ca La Vong (from Hanoi) Freshly ground spice blends Mango Dark Purple

2018 is going to be a year of discovery with flavors emerging from different parts of the world. From bitter to sour, simple sweet to exotic and tropical flavor, our palate will not get bored. We see influences from the Middle East, North Africa and South East Asia in the flavors mentioned by Dames. This brings us back to our first question about the role played by the different parts of the world on the American food scene. 2019 is anticipated to bring to the front more intricate and unusual flavors such as Ethiopian Berebere and fermented foods. We are in for a culinary ride!

Les Dames D’Escoffier International l Trends Report 2018 THANK YOU VERY MUCH To the members of Les Dames d’Escoffier International who contributed their time and talent to this survey.

If you have any questions about the Trend Report 2018 Please email [email protected]