December is a time for reflection, and once again we look back at what trends – from specific ingredients to entire social movements – have been shaping the way Americans eat in the past year.
Each year, I reach out to restaurants all over the U.S. for trends they’re seeing. Then, to narrow it down to the final 11, this year’s list of 55 ideas was sent to this panel of culinary experts for their commentary:
- Linda Burum is a freelance food writer and a contributor to the Los Angeles Times, Los Angeles Magazine and other publications for decades, and author of the landmark book A Guide to Ethnic Food in Los Angeles. She’s a frequent judge for the James Beard Foundation awards.
- Robin Selden is the current president of the International Caterers Association and was named their Chef of the Year in 2016 and Caterer of the Year in 2017. She is Managing Partner