On this episode of On Foodable Weekly, culinary trends are taking the stage. Just a few years ago, many diners hadn’t heard of exotic dishes and ingredients like kimchi or ostrich steaks.
In an effort to keep their art interesting, chefs are constantly innovating to provide their customers with experiences that WOW diners. However, today's customers are more educated and more adventurous than ever. This is pushing chefs to continue experimenting and is certainly keeping chefs on their toes!
Mark Garcia of Avocados From Mexico says the new consumers’ well-traveled palates are pushing guests to ask for more from their dining experiences.
“We’re really experiencing those flavors when we travel and we expect them when we come back home,” said Garcia.
Chef Eileen Andrade of Finka Table and Tap adds that social media also encourages innovation.
“Social media has been a huge influence, for sure. I mean, now you have everything at your fingertips. It’s like, you’re sitting in Miami and you see something cool trending in LA. Then you’re like ‘I wanna do that,’ so you do it in Miami.”
Chef Andrade continues to explain how chefs must build trust to allow customers to step out of their comfort zones. Sometimes it takes a little extra effort but at the end of the day, the customer's experience is what matters.
“We have alligator on the menu. We have ostrich. We’re trying to do things a little differently and kind of present these ingredients and these flavors to people who normally haven’t had it. And we do that by gaining their trust at the table saying, you know, ‘If you don't like it, we’ll take it off the bill but just try it.’ So we’ve been successful in changing people’s mind[s].”
Watch the episode above to learn about even more culinary trends we’ll be seeing this year.