Waiting for 2020: 6 trends to keep an eye on according to chefs


Waiting for 2020: 6 trends to keep an eye on according to chefs

During Food on the Edge 2019 in Galway we had the opportunity to get an idea of ​​the food trends that will dominate 2020: we will tell you about them.

During Food on the Edge 2019 in Galway we chatted with the chefs and did research to understand what the food trends of 2020 will be. 6 trends have emerged that will certainly be discussed in the next year.

 

  1. The identity of a dish lies in the connection . More and more chefs travel and more and more customers too. And it is not difficult, following the thread of dishes and ingredients, to find many connections in customs and traditions, connections that call into question the national identity of a dish. Ivan Brehm is convinced of this. In his Singapore restaurant, Nouri, he researches, compares recipes and traditions to discover the origins, the movements of the ingredients and ultimately the similarities rather than the differences. “If you follow the thread of some dishes you will find incredible connections, which naturally follow the movement of people and their uses. Get laksa, a noodle soup considered a national dish in Singapore. Well it’s a Persian dish! The word could derive from the mangling of a Persian word, laxa, which referred to a noodle dish and was eaten in South Africa by Persian immigrants and from there he traveled east , ”the young star chef tells us. On the stage of the 2019 edition of Food on Edge in Galway, Ireland, he brought the example of Japanese sashimi and how it turned into Peruvian ceviche. “There are very few places in the world (or perhaps not even these few) that have produced their food in complete isolation. Clearly this could attract questions about the identity of a kitchen, but today we have to focus more on the actual use and dissemination of a recipe or dish: this is what makes it identity. Its identity lies in the connection, rather than in the origins ”he concludes.
  2. The new African cuisine: a heritage to be saved . “ Close your eyes and imagine that your favorite dish, the most comfortable one, which you ate as a child or your mother or grandmother cooked for you, one day disappears, is forgotten. And that nobody cares about anything. This is happening to African cuisine “. Thus Selassie Atadika , originally from Ghana, a career of studies in the USA, a decade of work at the United Nations, caused emotion from the stage of Food on The Edge and reminded the public of the cultural role of cooking and how food can constitute an intangible heritage to be saved. “When it comes to Africa and food, it is always done in a problematic way, but there is a heritage of incredible ingredients and traditions that must not be forgotten and is still incredibly unknown. Something is known thanks to the diaspora but my goal is to collect, talk to producers and cooks, and go back to working with our raw materials and be proud of our history “tells us the young chef who opened in Accra in 2014. , Midunu, a restaurant-hub from where his research works and from where the projects start. ” I use my business to raise awareness of our cuisine and also of other African countries, ours is a great continent that has so much diversity”He says and dreams of being able to bring the African culinary community together in a summit and create a movement. Meanwhile in Ghana it is involving the chefs of large hotels to include national dishes and spices in their menus. Therefore, not only international cuisine.
  3. We will get used to the fifth quarter of fish . ” To work fish is like pastry, you have to be precise and know what you are doing at all times “. And certainly Josh Niland knows how. His book The Whole Fish. New Ways to Cook, Eat and Think , presented in Galway during Food on the Edge and which will bring Fusion to Madrid in January 2020, wants to rewrite the way this fundamental ingredient is cooked and prepared. An Asian approach to matter that in his Saint Peter restaurant in Paddington, near Sidney, he realizes to the extreme, managing to serve his guests heart, liver and even fish eyes, processed and transformed into a chip to munch on. “I learned that fish, if approached as a complete animal, can be processed and cooked completely, in all its parts, even the entrails. Why not do with fish, where it is possible, as with meat? One way to avoid wasting such an important resource of the sea ”he tells us and of course the discussion cannot fail to fall on pollution. His approach to slaughter is also different:  the fish is not washed with water but the blood is made to flow, as in the halal tradition. “Washing has always been considered the most hygienic approach but this is not the case, the fish has a porous flesh and in doing so, it becomes soaked in water. An approach you will never see in a butcher’s shop. Is the pig washed in water? So why not try something different with fish? ”He concludes. As for fish offal, even here we are already talking about it: the word of Diego Rossi , chef of Trippa in Milan.
  4. Pizza becomes a pop and glocal tool to talk about sustainability to the youngest . “ Why not use pizza to talk about ingredients, seasonality and sustainability to the new generations? ”From the Food on the Edge stage, master pizza chef Denis Lovatel launches a very effective proposal. His mountain pizza, a unique, light and digestible dough, ingredients for the topping chosen thanks to a dense network of local producers, could not fail to impress the auditorium. From the oven of his pizzeria Da Ezio, in the province of Belluno, he looks at the Dolomites and at the future of a dish still little considered in haute cuisine, but global and much loved and that deserves more consideration. “Simple and complex at the same time, if well done, it is certainly pop and when younger customers come to me, telling them about the ingredients, I intrigue them about their own territory. A way to encourage them to think about food in a different way, to educate attention to nature in a simple and direct way ”he tells us.
  5. Irish cuisine wants its place in the world . Food on the Edge is not just a gastronomy congress, open to professionals and enthusiasts. On the Galway stage, every year, for 5 editions, the foodie community, professionals and the media discuss the most important trends and issues for the industry with an informal but in-depth style. ” An opportunity for the Irish chef community to take stock of where we are and how we can best promote ourselves and the extraordinary products we have “, said the creator of Food on the Edge, Irish chef Jp McMahon .. Also contributing to the debate is the place, Galway, which in 2020 will be the European Capital of Culture and welcomes and collects European and global trends from its Atlantic shore. Famous for its pubs and excellent raw materials, such as oysters, it is the fulcrum of a food scene yet to be discovered, the Irish one, a little shy but already curious to open up to the world. We will certainly hear about it in the coming months when not only will the Galway 2020 program of events start, but, as Jp has anticipated, his book on Irish cuisine will be released in the coming months, published by Phaidon: ancient recipes, still high quality ingredients. unknown and modern dishes that rediscover a destination that claims its place in the gastronomic universe.
  6. India is no longer (only) the curry nation . The great Indian chefs have long wanted to break free from this label. And maybe they are succeeding. Judging by the interest on stage towards the young chef Prateek Sadhu , head of the Mumbai Masque. “ There are 29 states in one country, often with different histories, how can we unify them with curry? In some of these states it is not even traditional to prepare it. It would be like defining Italian cuisine, generically European. What would you say? The diversity of our country must be known and exalted, the focus is to exalt the region of origin, and that’s what I do in my restaurant ”, says the chef from Kashmir. “From my mountains I bring spices and products in my dishes that are not found elsewhere and that even Indians do not know and so I search for recipes and preparations from other places in the country, much loved but little known. This we must think of the so-called Indian cuisine ”. And so it is better to start researching to understand the extraordinary panorama of regional cuisines, from Bengali to Punjabi and of course that of Kashmir, just to name a few.

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