April 24, 2012, Toronto – African cuisine, black garlic and gluten-free
beer top the list of up-and-coming menu trends in the Canadian
Restaurant and Foodservices Association’s (CRFA’s) 2012 Chef Survey.
April 24, 2012, Toronto – African cuisine, black garlic and gluten-free
beer top the list of up-and-coming menu trends in the Canadian
Restaurant and Foodservices Association’s (CRFA’s) 2012 Chef Survey.
Detailed results released yesterday what Canadian chefs are ranking as
up-and-comers, yesterday’s news, and perennial favourites – in addition
to the hot trends released last week.
Top 10 up and comers for 2012
Up and comers are menu items that could be the next hot trend, as interest in these items is quickly increasing.
1. African cuisine
2. Black garlic
3. Gluten-free beer
4. Red rice
5. Peruvian cuisine
6. Vegetable ceviche
7. Micro-distilled/ artisan liquor
8. Goat
9. Game bird appetizers (e.g. duck, quail)
10. Savoury ice creams
What’s new this year?
Black garlic – a type of fermented garlic with a rich, molasses-like
flavour – has catapulted onto the up-and comer list, taking the No. 2
spot. While African cuisine, gluten-free beer, red rice and Peruvian
cuisine made the list last year as well, the trends in the No. 6 through
No. 10 spots are all brand new.
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