Comments on: Fresh & Local at the Farmstand http://foobooz.com/2008/02/fresh-local-at-the-farmstand-2/ Your guide to food, drink and deals in Philadelphia Sat, 21 Nov 2009 19:04:44 -0800 http://wordpress.org/?v=2.8.4 hourly 1 By: Jeff Deasy http://foobooz.com/2008/02/fresh-local-at-the-farmstand-2/comment-page-1/#comment-55725 Jeff Deasy Sat, 16 Feb 2008 15:55:04 +0000 http://foobooz.com/2008/02/fresh-local-at-the-farmstand-2/#comment-55725 If the views of today’s culinary students offer clues to the culinary trends of tomorrow we can expect considerations of sustainability to play a major role in tomorrow’s menus. A new survey of its students that found the chefs of tomorrow want to serve more globally diverse dishes and conduct business in a more environmentally sensitive manner. Nearly all the responding students (97%) said environmental responsibility will play some role in their culinary careers and more than half said environmentalism is “very important”. Knowing a food’s origins and supporting local farmers was also fundamental. Three out of four are interested in including locally supplied ingredients in their repertoires and more than half want to include organic foods in their ventures. If the survey is a good indicator, we can expect the influences on future menus will come from an excitingly diverse array of cuisines, including Spanish, French, Italian, South American, Thai and Mexican. Adventurous chefs, flavorful food, and a healthier environment are a future we should all embrace. If the views of today’s culinary students offer clues to the culinary trends of tomorrow we can expect considerations of sustainability to play a major role in tomorrow’s menus. A new survey of its students that found the chefs of tomorrow want to serve more globally diverse dishes and conduct business in a more environmentally sensitive manner.

Nearly all the responding students (97%) said environmental responsibility will play some role in their culinary careers and more than half said environmentalism is “very important”. Knowing a food’s origins and supporting local farmers was also fundamental.
Three out of four are interested in including locally supplied ingredients in their repertoires and more than half want to include organic foods in their ventures.

If the survey is a good indicator, we can expect the influences on future menus will come from an excitingly diverse array of cuisines, including Spanish, French, Italian, South American, Thai and Mexican. Adventurous chefs, flavorful food, and a healthier environment are a future we should all embrace.

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