The new year is right around the corner, and our Sysco chefs from all over the country are already buzzing about 2016 Food Trends. Here’s a short preview of some of the exciting trends we’re predicting will be big next year.
Vegan is for everybody – People have been vegan for decades but now even people who don’t follow a strict diet are getting into vegan dishes such as agedashi tofu, curry dishes, and cauliflower steaks.
We can pickle that – Pickled and fermented foods have become increasingly popular. We predict that cauliflower, onions, eggplant, zucchini, and fennel bulbs will get dunked in vinegary, herbal and garlicky solutions.
Global BBQ – Travel the world and one thing you’ll find is that all cultures love cooking over an open flame. We think this will be the year that Thai, Brazilian, Argentinian, Australian, and Korean Gogi barbeque will be big.
Soup’s on! – Ethnic soups made from slow-cooked meat broths like ramen, posole, and pho are sure to be on every trendy menu this year.
Beyond constantly trend watching, we are currently involved in many other efforts concerning culinary education and focusing on delivering the right information to help improve your operation. Sysco understands that continued education is important to keep your business humming and Sysco Foodie magazine is just one example of how we keep our customers up to date. Our Business Review program is another unique way for us to connect you to culinary and operations experts from across the country who can provide dedicated one-on-one consulting services. Check out pages 17-19 for more details.
Another continuing effort here at Sysco is local and sustainable. As we have in past issues of Sysco Foodie magazine, we are featuring recipes from some of our regional chefs that incorporate ingredients from local farms and suppliers. We talk to Chef Mat Accardi in Long Island on pages 8-9 and Chef Spencer Richins in Sacramento on pages 34-35.
Lastly, Sysco is extremely proud to be a sponsor for the upcoming season of Food Network’s new show Chopped: Impossible, which features Chef Robert Irvine. We’re providing ALL the pantry items for the contestants (special thanks to Chef Salvatore, Alison Marts, Carl DiMaggio and the whole team at Sysco Metro New York for delivering all the product!) and we offer you the option to Shop the Chopped Pantry inside this magazine. Our professional chefs at home will also have the chance to win their own Chopped: Impossible challenge. Read all about the show and contest details on the following pages.
I hope you enjoy all the recipes, tips, trends and latest news from Sysco in this issue of Sysco Foodie magazine. Don’t forget to visit ChefRefFoodie.com for even more great ideas!
Cheers and have a flavorful day!
Chef Neil Doherty
Sr. Director of Culinary Development