prawn-tempura
Another year has come and with it a new set of culinary trends. We chatted to Capsicum Executive Chef Alfred Henry and got his insights into what we thinks will be the trends in the kitchen this year. Says Chef Alfred Henry “With the use of scientific methods and electronics in the kitchen, 2012 really is going to be an interesting year for chefs.”
2012 culinary trends:
- Eastern European items on the menus will be more prevalent as chefs try new things
- Chefs are experimenting more with beer in food and even creating new homebrewed beers with flavours
- Mixing of fish, shellfish and proteins is making a strong comeback
- Vegetables are inspiring pastry chefs at the moment
- Side dishes are a thing of the past
- Children’s nutrition will play a huge role in 2012
- Cooking Apps and electronic recipe books for tablets will be big in 2012
- Food transparency will become more prevalent as dinners want to know where their food is coming from
- A bigger look into allergies and how chefs will change their menu’s to accommodate these dinners will play a role in 2012
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