Thank you for participating in this Q&A Tom.
What do you see as upcoming trends in American cuisine? Are we heading toward more organic products or more junk food? Which part of the country is the most advanced, and which one is emerging?
I look forward to your answer(s).
Trends in American cuisine
Started by
swissmiss
, May 27 2003 10:55 AM
1 reply to this topic
#2
Tom Sietsema
-
- legacy participant
- 50 posts
Posted 01 June 2003 - 04:15 AM
Value continues to play a role in what and how we eat, and I don't see that changing. All the peasant cuisines from Central and South American that are getting so much attention now will continue to be popular: their primary ingredients are inexpensive and often good for us (think black beans and rice, etc.)
American diners get bored easily, and no matter what happens to the U.S. economy, we will be looking for the next new thing before long. I'm putting my money on chefs like Jose Andres in Washington and (can't remember his name) at La Brouche in Miami to pave the way, trend-wise.
Right now, though, there's not a lot of risks being taken for obvious reasons. Restaurateurs can't afford to lose customers.
American diners get bored easily, and no matter what happens to the U.S. economy, we will be looking for the next new thing before long. I'm putting my money on chefs like Jose Andres in Washington and (can't remember his name) at La Brouche in Miami to pave the way, trend-wise.
Right now, though, there's not a lot of risks being taken for obvious reasons. Restaurateurs can't afford to lose customers.
