SUPERMARKETGURU FOOD &
HEALTH WEEKLY NEWSFLASH!
Culinary Students Reveal Future Cuisine Trends: Sustainable Foods Important, Italian Still Reigns
Published on: February 20, 2008
Italian cuisine remains the overwhelming favorite of students at The International Culinary Schools at The Art Institutes, the largest system of culinary programs in the country and most have an eye toward opening their own restaurant, focus on sustainable foods, and plan study abroad to perfect their craft.
Their choices were revealed in a recent survey of the future chefs nearing graduation from the culinary program. They chose Italian (68%) over French (53%) followed by Spanish (47%) cuisine, an increasingly growing trend, as choices for menus at restaurants and other dining venues which will most likely be crystallized as more than 52% aim to study abroad to perfect authenticity of European cuisine on the plate.
This survey uncovers some of the many possibilities that lie ahead for America's menus in what is one of the fastest growing fields, the culinary arts. Chef Michael Nenes, assistant vice president for the school, noted that because some 81% of our students are considering opening their own restaurant during their careers, their opinions will " ... impact the restaurant, and food and beverage industries profoundly." Nenes added that, "our programs emphasize the fundamental art of cooking and food preparation to feed America's appetite and the industry's demand for international cuisine."
As part of the international scope of the school's program, a whopping 84% of the students in the survey would involve themselves in fusion cuisine, blending two world cuisines together, with Japanese and French (17%) followed by Thai and Mexican (16%) as possibilities for experimentation in professional kitchens.
The survey also revealed that students have become sensitive to food sourcing, organics, and the impact that the food media, from television cooking shows to restaurant reviews and feature articles on food, has made on them as culinary students and on the general public eager to sample new dishes.
Supporting local food suppliers and, at least, knowing the food's origin is critical to 75% of the students and organic foods are important to more than half (55%) of these upcoming chefs and the drive for organics and sustainable foods is having an impact on tomorrow's chefs. Nearly all, 97%, of the students believe that environmental responsibility is "somewhat important" to their culinary careers and 60% believe that this attitude toward food and beverage will play a "very important" role in their future.
The impact of food media was exceptionally strong with near all, 96%, of the students who stated that the media impacts their culinary lives and their own choices for education, news and trends, and entertainment.
The study was conducted by Insight Express of 128 of the 906 students invited to participate in the study conducted during December 2007. Students were all within two quarters of completing their program.
The International Culinary Schools at The Art Institutes are located in more than 30 locations in 28 of the United States plus British Columbia in Canada, and an online resource. The curriculum introduces 25 world cuisines and is based on classical Escoffier, Asian, and Latin culinary techniques with an emphasis on progressive trends and practices. Students can participate in various internships, student-run school restaurants, web-based seminars, and a study abroad program.
For more information about the school, visit www.artinstitutes.edu/culinary
