New Canadian Chef Survey Is Released


TORONTO — The Canadian Restaurant and Foodservices Association (CRFA) has just released its annual Canadian Chef Survey with local and gluten-free trends topping the list for the third year in a row.

“It’s clear we love our local foods, but these top trends span a wide spectrum of flavours,” said Garth Whyte, president and CEO of the CRFA.

“Chefs are reimagining their menu selections to accommodate various customer preferences and dietary needs, while having some fun. From nutrition and gluten-free to street-food inspired appetizers, we’sve got something for everyone.”

The top 10 trends for 2012 include locally produced and locally inspired dishes; sustainability; gluten-free and food-allergy conscious products; farm-estate-branded ingredients; simplicity and back-to-basics; nutrition and health (such as low-fat, reduced sodium and high-fibre products); ethnic- and street-food inspired appetizers (such as tempura); food trucks and street food; artisanal cheeses and mini desserts.

Last year’s survey featured craft beers and microbrews as well as quiona and ancient grains, which didn’t make this year’s list. The trend toward ethnic food and food trucks is new to the list.

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