Gastronomad #10 July-August 2012

BØN·APPETIT
The future of cooking
Electrolux asked some of the world’s most influential food critics and chefs where to go if one is
looking for the next big thing within the culinary world. The answer is...
Top 4 Trends
To get the lowdown on what really goes on in the world of top tier cooking a survey was conducted
among the members of the World’s 50 Best Restaurants Academy (*). We asked them what they
thought would be the dominant trends for the coming two years. Among the respondents amost 60
percent thought local focus is going to continue to be the number 1 trend. In second place came
bistro styled restaurants followed by slow food and street food, was placed in as fourth.
“I think that the trend is to feel closer to nature. Not to transform to much in the product, but to create
it to give it in a kind of simplicity to the guests, so you can feel really good taste of the products. I
think that the future trends is probably very close to whas is happening” says Anne-Sophie Pic, winner
of the World’s Best Female Chef award 2011.
Chefs vs. Critics Beef
Although most of the participants in the survey seemed to be of one mind there were some differences.
As an example luxury restaurants only rated as the fifth most important trend overall. But, interestingly
enough, both chefs and restaurateurs rated luxury restaurant as the third most important
trend. Among the food critics however, luxury dining didn’t even make in to the top five.
(*)The people who select the Worlds’ 50 Best Restaurant list.
4 Gas�tron�ø�mad
�: Gastronømad | �: Electrolux