Unilever Food Solutions launched the Future Menus Volume 3 trends report, showcasing four major culinary trends to aid chefs in adapting to evolving dining preferences. Unveiled during an experiential dining event led by Michelin-starred chef Jenner Tomaska, the report draws insights from a global team of chefs. Highlights include 'Street Food Couture,' focusing on elevating traditional street foods, which are particularly resonating with Gen Z for their accessibility and innovation. Along with ingredient insights and cooking methods, the report aims to assist foodservice professionals in menu development with consideration for costs and skills.
"We are seeing a surge in Mexican, Indian, Korean and Filipino street foods, with Filipino cuisine gaining the most traction in the U.S.," said UFS Executive Chef Brandon Collins.
"Street Food Couture is about creating intriguing and interesting dining experiences that offer accessible luxury," said UFS Executive Chef Brandon Collins.
"The Street Food Couture trend underscores what so many of us have been doing for years - taking the food we grew up on and pushing it forward, without losing where it came from," said Chef Kwame Onwuachi.
This trend is about taking traditional street foods and elevating them into gourmet offerings, driven by Gen Z's preference for accessible and exciting food options.
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