Archive foraug 2014

What food is next?

Category: Trends, insights | Skrivet: Aug 26, 2014

kale cooking trends

What's cooking in the near future? According to forecasts made by The Culinary Institute of America and published in USA Today, all (!) of the following:

• Classy comfort food – upscale versions of down-home recipes.

• Turnips. Expect to see them in exclusive restaurants and on dessert menus.

• Peruvian cuisine, Filipino cuisine, the New Nordic Cuisine, Turkish cuisine and "Next-Mex" – modern ideas applied on classic Mexican ingredients.

• Fermentation. The process is both delicious and healthy.

• Root-to-leaf cooking. An ambition to consume every part of a plant.

• More quinoa. Expect to be introduced to different varieties (there are more than 120 species).

• Pressure cookers. Lack of time meets love of slow cooking?

• Vegetables for dessert. Hence the tunips, see above.

• Japan again. Or rather: Applying French techniques on Japanese ingredients.

Read the whole article here.

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Bye, bye burger

Category: Trends, insights | Skrivet: Aug 18, 2014

From a foodie point of view it seems that an army of devoted small scale entrepreneurs (many of them on wheels...) as well as high profile chefs in star-studded restaurants are all putting everything they've got into creating the ultimate hamburger. But interest in the world's largest hamburger chains is waning, not least back where this humble meal in a bun once came from, the USA.

Within as little as one year a hamburger will no longer be the USA's obvious number one fast food choice, this according to a study carried out by Janney Capital Market and recently published in the Huffington Post. Today McDonald´s, Wendy´s and Burger King are three of the largest fast food chains, but out of them McDonald's seems to be the only one that is holding ground. The cause, it is said, is a growing awareness among Americans that makes them drive that extra mile for fast food experiences with more quality.

Hopefully, this is one of those trends that we will see over here soon...


To make a spectacular hamburger it's a good idea to start here.

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Food truck foodie?

Category: Trends, insights | Skrivet: Aug 06, 2014

food truck foodie

The latest food craze sweeping America right now is seeing the reincarnation of the old chuck wagon that fed cowboys on the cattle trails. The modern version is the travelling kitchens popping up on every street corner offering what a recent foodie article in Britain’s prestigious Sunday Times dubbed ‘high concept food in a low concept form’.

Writer Amanda Foreman called the new food truck phenomena ‘the greatest revolution since the invention of the sandwich’. From California to New York State, modern food trucks are serving up high-quality fast-food from Korean, Middle Eastern or Columbian inspired mobile eateries. The popularity of one food truck resulted in owner Roy Choi being named one of the best new chefs of 2010 by Food & Wine magazine.

There’s even a new film out called ‘Chef’ telling how a down and out former top chef transforms his life in a food truck. At first look, the food truck revolution may seem contrary to all that defines a foodie. Yet it’s also evidence that high quality food can be served cheaper and faster, if given some tender, loving care, and may help spark even wider consumer interest in healthy eating. Yes, even when served from trucks bearing names like Kogi Korean BBQ-To-Go.

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