Over the weekend, celebrity chefs and their fans descended on Manhattan for the annual Food Network New York City Wine & Food Festival, presented by Food & Wine. During the four days and more than 100 events (Jon Bon Jovi kicked off the long weekend by celebrating the national launch of Bongiovi Brand, his dad and brothers’ new line of pasta sauce), Today.com asked star chefs to take a brief time out and tell us what they think the next hot food trend will be. Their answers? They range from Filipino to rutabaga and everything in between.
“People keep wondering, what’s the next thing after the thing we’re in? But I don’t think they’ve properly acknowledged that the thing we’re in right now is this incredible love affair with Filipino food,” says the chef and host of Travel Channel’s "Bizarre Foods with Andrew Zimmern." “Paul Qui just received Esquire’s nod as Chef of the Year. I think what’s going to happen—just like with everything—is we’ll go around the world and took a look at the things people haven’t seen before and haven’t fetishized yet. And then we'll fetishize. People to blame are folks like me who run around the world, holding up foods and saying, ‘Hey, fetishize this!' ”
“Vegetables will have equal time on the plate as protein,” says the Cleveland-based restaurateur and co-host of "The Chew." “Instead of people eating a five-, six-, seven-, eight-ounce portion of protein, I think they’re going to eat a three-ounce portion of protein and a lot of vegetables."
“I think it’s going to be more comfort eating, more sharing plates," says Irvine, host of Food Network’s “Restaurant: Impossible.” “Also, using more vinegars, juices and herbs than ever before. So I think it’s more comfort [food], but done fresher.”
“I think root vegetables are going to be all the rage this fall and winter,” says Guarnaschelli, chef of Butter Restaurant in New York City and TV personality on Food Network’s "Iron Chef" and "Chopped." "The idea that a relatively unsexy vegetable, such as rutabaga or celery root, sheds its outer skin to reveal a nutritious, tasty, locally grown (and low-calorie to boot) treat—from mixing it into raw salads to purees to gratins —makes these vegetables high-fashion statements for the colder months.”
“Since we’re kind of over pork belly and kale—the reinvention of kale!—cauliflower has been gaining popularity,” says Burrell, Food Network personality and author of "Own Your Kitchen." “I always say my favorite flower is cauli! I would like to see a little bit less of the “oh, what can I do to be kitschy” and instead, making really good food, something straightforward.”
Says the host of Cooking Channel’s “Kelsey’s Essentials”: “For years, chicken has been the one thing on the menu that you do no not order—because it’s been the ‘safe” thing to order. But... I think you’re going to start seeing more chicken on restaurant menus and that people will start cooking with it with more vigor at home.”
“I’m not following trends. A number of people will ask me, ‘So what type of food are you doing?’ and I’ll say, ‘Morimoto food!’” says the restaurateur, who doubles as Food Network’s Iron Chef Morimoto. “My food is about no rules. Only I have a rule—no rule is my rule! But you’re asking about trends—today my territory, ramen, is a big trend." As for the next hot trend he predicts? "It could be more Asian."