You can find aspiring chefs and new restaurants in every city, trying to make their contribution to the culinary industry and our taste buds. If you look hard enough, it seems as though new food trends and creations are popping up every day. Not all “culinary experiments” tend to work out – some don’t last while others leave a good impression. So far, we’ve experienced some food trends that show no signs of slowing and down. Then there are those that may or may not last; only time will tell.
Locally Grown Ingredients
Food is shipped around the world. Frozen foods allow us to have certain ingredients year round. Today’s consumers, it should be noted, is more in tune than ever with what and where their food comes from. The National Restaurant Association reports that one of the hottest growing trends for 2014 is locally obtained meats and seafood, as well as locally grown produce. Locally grown foods have tremendous benefits for the consumer and community. Not only are these ingredients full of flavor, but local foods will have a shorter time between harvesting to the kitchen, resulting in more nutrients and freshness. What we may call “eating local” also means eating seasonally. This allows chefs to keep things fresh and new as the seasons change. (We are sure there are a few pumpkin fanatics jumping out of their seats for the fall season!)
The gluten-free trend doesn’t look as though it will settle down anytime soon. We continue to see expanding gluten-free sections and products in more and more stores and supermarkets. Now, we also see that restaurants have hopped on this niche bandwagon. The trend is pointing consumers away from wheat gluten products (such as pastas, sauces, and breads) and directing them towards more gluten-free option (quinoa, buckwheat, and amaranth, among others).
Last year, we saw the half-croissant/half-doughnut hybrid known as the “cronut,” which only opened up the door to endless culinary concoctions. Some notable creations we’ve seen this year is the “Wonut” (waffle/doughnut), the “Ramen Burger” (burger served with Ramen Noodles as the bun), “Soup Dumblings,” and the “Lobster Corn Dog.” Tweet at us some interesting hybrid foods that you have tried this year @Star_Career!
If you enjoy cooking and want to start a career in the culinary field, or if you merely want to expand your recipe repertoire to impress your friends and family, Star Career Academy’s Professional Cooking Program may be for you. This program emphasizes hands-on training with special attention given to the practical side of professional food preparation. Successful graduates will have developed the skills and knowledge for an entry level position in a career in restaurants, bakeries, food service departments of corporations, and health-related institutions, as well as catering and “food to go” fields.
If you are a current Star Career Academy student enrolled in either the cooking or baking programs, ask your instructors how you can participate and show off your innovation and skills in this year’s Cook Off (10/24/14) and Bake Off (12/12/14) and represent your campus in the Star Career Academy cooking and baking contests.
For more information about our graduation rates, the median debt of students who completed the programs and other important information, please visit our website at http://www.starcareeracademy.com/consumerinfo.php.