By Michael Laiskonis—Creative Director
As a chef who interacts with a wide range of cooks—students, professionals, amateurs, food writers and product developers—I’m frequently asked about trends. I find the question interesting, but also very difficult to answer. The speed at which we now communicate allows ideas to disseminate faster than ever, which means trends have a tendency to flash and fizzle at an increasing rate.
Moreover, the staying power and influence of trends is compromised by the fact that the food world consists of so many diverse and specialized communities. What takes hold in one area (pastry in fine dining restaurants, for example) may not penetrate very far into another (retail pastry shops and bakeries). Yet for those trends that do grab hold, they typically manifest in one of three areas: ingredients, techniques and presentation.