Bakers Journal

News
CRFA releases detailed 2012 Canadian Chef Survey results:


April 24, 2012
By CRFA

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

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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.