<strong>Massimo Bottura of Osteria Francescana: </strong>Community will come first this year in a wave of social responsibility, says Bottura. It's a radical departure from the celebrity chef culture, he says.
Massimo Bottura of Osteria Francescana: Community will come first this year in a wave of social responsibility, says Bottura. It's a radical departure from the celebrity chef culture, he says.
<strong>Namae Shinobu of L'Effervescence: </strong>Street food will gain popularity, says Shinobu, who cites ramen, gyoza and even hot dogs as foods which might be made by Michelin-starred chefs.
Namae Shinobu of L'Effervescence: Street food will gain popularity, says Shinobu, who cites ramen, gyoza and even hot dogs as foods which might be made by Michelin-starred chefs.
<strong>Joan Roca of El Celler de Can Roca: </strong>Chefs will become socially aware, including helping reduce food wastage and feeding the hungry, says the chef who has been appointed a Goodwill Ambassador by the United Nations Development Programme.
Joan Roca of El Celler de Can Roca: Chefs will become socially aware, including helping reduce food wastage and feeding the hungry, says the chef who has been appointed a Goodwill Ambassador by the United Nations Development Programme.
<strong>Ben Shewry of Attica: </strong>Chefs will need to care about the environment and how their cooking can affect it both positively and negatively. "Many young chefs and home cooks are looking to us chefs for inspiration," said Shewry.
Ben Shewry of Attica: Chefs will need to care about the environment and how their cooking can affect it both positively and negatively. "Many young chefs and home cooks are looking to us chefs for inspiration," said Shewry.
<strong>Margarita Fores of Cibo:</strong> As people travel more and pick up on international cuisine, chefs will look to include a variety of ingredients and produce in their mix, says Fores.
Margarita Fores of Cibo: As people travel more and pick up on international cuisine, chefs will look to include a variety of ingredients and produce in their mix, says Fores.
<strong>Gaggan Anand of Gaggan: </strong>The future is in the basics, things like bread and butter, says Anand. "Diners are getting tired of jellies and foams and the fine-dining market is saturated with chefs who forage, pickle and ferment." He says it's all about comfort food.
Gaggan Anand of Gaggan: The future is in the basics, things like bread and butter, says Anand. "Diners are getting tired of jellies and foams and the fine-dining market is saturated with chefs who forage, pickle and ferment." He says it's all about comfort food.
<strong>Dan Barber of Blue Hill:</strong> Changes in farming habits will lead to delicious tasting meats, predicts Barber.
Dan Barber of Blue Hill: Changes in farming habits will lead to delicious tasting meats, predicts Barber.
<strong>Paul Pairet of Ultraviolet and Mr & Mrs Bund: </strong> A modern take on the past, zero food wastage, and "peasant food for city boys and girls" -- think whole animals on a spit fire -- are trends this year, forecasts Pairet.
Paul Pairet of Ultraviolet and Mr & Mrs Bund: A modern take on the past, zero food wastage, and "peasant food for city boys and girls" -- think whole animals on a spit fire -- are trends this year, forecasts Pairet.
<strong>Virgilio Martinez of Central: </strong>Diners will seek out simple produce so that they can experience the culture, history and taste of a cuisine in one bite, predicts Martinez. "Fermentation, foraging, ageing, artisan and artisan... these are becoming more of a label in the industry than the real thing," he says.
Virgilio Martinez of Central: Diners will seek out simple produce so that they can experience the culture, history and taste of a cuisine in one bite, predicts Martinez. "Fermentation, foraging, ageing, artisan and artisan... these are becoming more of a label in the industry than the real thing," he says.
<strong>Andre Chiang of Restaurant Andre: </strong>Many great young Asian chefs trained in top restaurants in Europe and the US will return home, bringing a new Asian flavor back.
Andre Chiang of Restaurant Andre: Many great young Asian chefs trained in top restaurants in Europe and the US will return home, bringing a new Asian flavor back.
<strong>Daniel Humm of Eleven Madison Park: </strong>It's all about genuine hospitality in 2017, says chef Humm.
Daniel Humm of Eleven Madison Park: It's all about genuine hospitality in 2017, says chef Humm.