The most important priority that I should state about the future menu trends is that there is no standard on this subject, which is reflected in the general. In other words, an artisan restaurant or a local or regional restaurant anywhere in the world cannot apply annual Menu trends in the Menu Trends of the Future. This type of gastronomy establishments only keep the tradition alive and survive by preserving their current standards. Gastronomy Businesses and Restaurant Concepts..
05/05/2023
What are the Menu Trends of the Future?
Chef Ahmet ÖZDEMİR
Menu Trends of the Future 2023' report has been published. Unfortunately a big disappointment in the gastronomy field!!! First of all, I would like to make my criticisms at the beginning of my article on this subject, and then I would like to share my personal thoughts about "Menu Trends of the Future" with the relevant people. In my opinion, the shared report is a completely amateurish study of "assimilation in the cuisines of geography", including Türkiye....
Future gastronomy trends and Future Menu Trends have started to enter the most successful restaurant menus, especially in their last years. Although foreign food brands, international gastronomy organizations, chefs who are touted as famous by polishing, and related cooking schools prepare reports and work on the subject as gastronomy and culinary arts, I did not find the work done "personally" sufficient and successful.
By reviewing my current intercontinental experience as both a restaurant and culinary consultant and an international chef in international and intercontinental locations, I decided to write an article on the "
Future Menu Trends" report on Future Menus.
I consider the report published on the Menu Trends of the Future as a new expedition of foreign food brands to the rich and deep-rooted values of Turkish cuisine under the name of the crusades in gastronomy. It also reveals that foreign food brands, which I have mentioned in detail in my article titled "What is gastronationalism", have new plans in Türkiye and other developing world countries.
This report, which shows that foreign food brands in Türkiye aim to make a final breakthrough in these days when their products catch their expiration date on the market shelves, it is not too surprising that it includes some of the famous Turkish cuisine chefs. I'm talking about the poor in the kitchen, who are already cooks after their 40s, and they made "world-famous chefs" in 2 months by polishing them with the financial support of foreign food brands in the relevant newspapers, magazines and televisions.
So how does this happen? How are these reflected to the public as "The Most Successful Chefs of Turkish Cuisine or of other country cuisines in the world"?
They make world-famous chefs in 2 months, without exaggeration, in order to use people who do not know how to break eggs and who have not even seen their province yet, which is one of the subjects I mentioned in my article titled How to Become a Searched Kitchen Chef in International Gastronomy, in order to use them in the marketing of foreign food brands in Türkiye.
Today, foreign food brands in our country and other developing world countries, which bring the Inspirations of Showmanship to the top of the line, have exaggerated the dose of the work.
Because they sell ready-made food products in developing world countries, which they cannot even sell in their own countries. But they can't sell anymore!!!
It is known that European origin food brands, which try to gain a place in the ready and packaged food sector with the same names all over the world, try to disrupt the traditional culinary cultures of different geographies in the world and make them look like themselves.
The number of unrelated projects in which their true aims are kept secret has increased. Among the real purposes of such studies, they use the Michelin star as a trump card in order to make the French cuisine and Spanish cuisine popular again, which fell into decline in the world 10-15 years ago.
Today, however, it is obvious that Michelin-starred restaurants are far from tasteful restaurants that the "upstart" rich people go to in order to be remembered in the high society, as it is understood in Europe and America, that they are no longer popular in other world countries. It is known by the professionals of the business in all geographies that they try to sell their own products behind their efforts with the logic of "make it up, shake it up" the "world cuisine" nonsense that they try to pass off as new trends in gastronomy.
The sole purpose of foreign food brands is the Spanish and French school itself, which is the capital of their investment infrastructure. Because all the investment capitals in their factories are built on this food culture. If they cannot compare other geographical cuisines in the world to themselves, they will go bankrupt. For this, their goal is to "assimilate" all culinary cultures and values in the world, except for Spanish and French cuisine !!! Because people in the world are more interested in the developing gastronationalism and culinary culture nationalism, geographical cuisines and traditional cuisine in the world with their own values. This is the same not only in Türkiye but all over the world.
I mentioned these issues in detail in my 2022 World "Gastronomy Trends" and 2023 World Gastronomy Trends articles.
In other words, as a result, most of the chefs that foreign food brands in Türkiye use in their advertisements and try to pass the word "The Most Successful Kitchen Chefs" to the Turkish and world public opinion are not real chefs, they are not real chefs, they rent their names, have cookbooks, and architects after 40. They are the "clowns" who step into the kitchen chef by failing in their real professions such as engineering and lawyer and make their living as a "kitchen chef".
I would like to express two more important criticisms to those involved in this project;
** A successful cooking school or culinary arts center does not teach or recommend its students to use "ready-made products", "ready-made sauces". He teaches how to make products...
** An experienced chef does not use ready-made sauces or ready-made products in his recipe, he makes it himself.
** Head of the relevant culinary school or chefs involved in the menu trends project of the future; If you are using and recommending ready-made products, ready-made sauces and ready-made spice mixes, what is your use?
** An executive chef with mastery values cannot be this "cheap".
** Also, these honorable people are not ashamed of the ready-made products they use, and they "recommend"!!! In my opinion, these attitudes are the end of the word in the successful chef theme in the culinary profession...
The antics of foreign food brands and the "social engineering" projects they try to implement in the relevant countries are not limited to these!!! Their way of thinking is the only ones in the world. So to speak, the ostrich thought it was hiding when it buried its head in the sand...
A counter and marketing technique created by foreign food brands to market their own products in the Menu Trends of the Future!!! GastroMessage Targets in Full Page Restaurant Food Pictures, recipes using branded products, fake chef pictures, boolean bullshit can never be accepted as a Future Menu Trends report !!! Sorry but who are you kidding?!!
A counter and marketing technique created by foreign food brands to market their own products in the Menu Trends of the Future!!! GastroMessage Targets in Full Page Restaurant Food Pictures, recipes using branded products, fake chef pictures, boolean bullshit can never be accepted as a Future Menu Trends report !!! Sorry but who are you kidding?!!
Launched as From Tradition to the Future, Tastes are exactly the products that "foreign food brands" put on their market shelves by preparing the infrastructure with billions of investments. If you look at the recipes published in the relevant study, you can see 3-5 pieces of its own oil, its own seasoning, the names of its own Special Sauces and the introduction of cooking units where Cooking Techniques can be made in each recipe.
In foreign food brands, it is to destroy the traditional, local and local flavors of the geographies and replace them with their own packaged ready products that they list on the market shelves. So don't bother with these, we have already prepared them, they say, come buy our products and index your tastes to our ready products by equipping your tables with our products...
For this purpose, they buy or hire dozens of kitchen chefs and dozens of written & visual media "stencil food writers and gourmets" and use them like a parrot or a chameleon for their own benefit. They still apply it not only in Türkiye, but also in the second and third world countries that are trying to develop all over the world.
Now, after making the necessary "criticisms" of the so-called "fake" reports on their own personal interests in deceiving people in order to sell the products of foreign food brands in my country and other countries of the world, I want to move on to my new article titled "World Menu Trends 2023 & 2024"... .
The most important priority that I should state about the future menu trends is that there is no standard on this subject, which is reflected in the general. In other words, an artisan restaurant or a local or regional restaurant anywhere in the world cannot apply annual Menu trends in the Menu Trends of the Future. This type of gastronomy establishments only keep the tradition alive and survive by preserving their current standards.
Gastronomy Businesses and Restaurant Concepts That Can Apply World Menu Trends Along with Modern Gastronomy and Innovative Tastes are as follows according to my experience;
* Luxury Hotel Restaurants Menus,
* A la Carte Restaurant Menus,
* Fine Dining Restaurant Menus,
* Bistro Restaurant Menus,
* Middle Class Restaurant Menus,
* High Restaurant Menus,
* Restaurant Menus with International Cuisine Concept,
* Restaurant Menus with Intercontinental Restaurant Concept,
* Steak Restaurant Menus,
* Restaurant Menus in Seafood Concept,
* Michelin Star Restaurant Menus,
* Chain Brand Restaurant Menus,
I can sort it as --. Modern gastronomy and innovative tastes are a matter of supply and demand. Restaurant businesses that apply summer and winter menus are among the restaurant classes that can apply the world menu trends. Above mid-range and high-end Restaurant Menu They update seasonally from time to time. In the Menu Trends of the Future, these menu updates can sometimes be a vegetable, sometimes a type of fish or kebab.
What is the Future "Menu Trends" Report? I would like to list some of the most important issues that will be ranked between 2023 & 2024, especially in the World Menu Trends, as 15 items below.
1- With the increase in the use of local and seasonal vegetables of local production, dried vegetable varieties will also be included in the menu trends of the future...
2- Raw Nutrition, Asian Cuisine, Fusion Cuisine, Turkish Cuisine, Gastronomy and Food History, Refined Cuisine, Halal Gastronomy and Halal Certified Nutrition, Molecular Gastronomy, Green Electricity, Zero Waste, Culinary Science, Edible Flowers in Kitchens, Micro Sprouts and Green Generation Restaurant Features Will Be Considered More Among The Menu Trends Of The Future And They Will Be Indispensable Among The Most Important Features In The Menu Trends Of The Future...
3- In the Menu Trends of the Future, Each Geography's Unique Historical Taste Heritages are on the agenda again...
4- "The Formation of New Fusion Flavors Between Tradition and Future with Modern Presentations as Innovative Flavors...
5- Ensuring the Usability of All Kinds of Food Products in the Kitchens in a Healthy Way in the Restaurant Menus with the Purpose of Preventing Waste...
6- Red Meat and Steak Varieties Will Maintain Their Position Within The Most Special Menu Trends and Menu Engineering Issues...
7- Ensuring More Use of Restaurant Menus Containing Sustainable Products...
8- Increasing Use of Healthy and Organic Products from Local Suppliers in New Restaurant Menus and Menu Design...
9- Increase in Local Herb Meals (Natural Herbs And New Mushroom Species) And Vegam And Vegetarian Meals That Are Not Known Or Used Up To This Day...
10- In 2023 & 2024 Menu Trends, we will encounter simpler or stronger dinner plates. (Color And Flavor Contrast) This feature will also be reflected in restaurant concept designs and kitchen designs.
11- Feel-Good Foods Will Be More Included in New Menu Trains. Ex; Chocolate, Banana, Walnut, Dried Fig, Pea, Cheese Types, Cereal Salads Etc...
12- Larger Portions and Meal Varieties That Bring The Pleasure Of Sharing Will Be Included In The Menus Of Many Restaurants With Personalized Service. (For example; One Kind of Main Meal or Other Delicacies at a Table of Ten Persons will be Prepared According to the Number of Persons and Shared to the Guests with Tongs Service)
13- Conscious Protein Recommendations Will Be Included in Special Restaurant Menus for Many Restaurant Guests. Among the new menu trends, there will also be special signs, smarter and more informative, and informative small explanations at the same time...
14- Many of the Offal Dishes and Street Tastes Will Be Among the New
Menu Trends in Fine Dining Restaurant Menus...
15- Project kitchens, which have been shown as an example in the world until today, ready-made food products on the market shelves and Michelin star will lose their popularity. Especially Michelin-starred Restaurants will be remembered as "show venues" where "upstarts" who only seek to show off and try to be popular appear on social media.
At the first opportunity I have time, I will fill in the 15 titles he mentioned. The only reason I am writing this article is the reaction I want to show to the "social engineering" project made by foreign food brands with the study called "Menu Trends of the Future 2023 Report". Do not think that you are directing people with your "FAKE" advertising projects.!!!.
Because all of your work consists of promoting your products on the market shelves according to my experience and professional archive in the world, and you are trying to "ASIMILE" the real culinary cultures of the geographies into your own projects and with your own "gastronationalism" thoughts...
Along with your World Cuisine nonsense, I did not welcome your attempt to market your project kitchens, your ready-made food products on the market shelves, through the local and foreign "kitchen poor" that you polished in 3 months through visual media and print media!
I hope that the real, doyen chefs who keep the culinary cultures of all geographies alive in the world will hear and understand your "assimilation efforts" as soon as possible...
Chef Ahmet Ozdemir
International and Intercontinental Restaurant Consultant and Culinary Consultant
English Website:
https://gastronomyconsultation.com
Service areas;
https://gastronomyconsultation.com/pages/14/My-Service-Areas.html
Chef's Turkish Website:
https://www.hasascibasiahmetozdemir.com
Service areas;
https://www.hasascibasiahmetozdemir.com/Sayfalar/86/Hizmet-Aanlarim.html