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“Chefs are incredibly important future leaning reflectors of where food flavors, preparation and health are headed. Chefs are the food educators of our time.” That’s according to Food Culture 2012, a report from the Hartman Group. Chefs have always played an important role in new food product development and their role in the commercial ingredient channels of the food industry has continued to grow. Last fall we wrote about a trade show hit for Sunkist Growers who featured a celebrity chef’s new dishes at the PMA Show in California.

Chefs have also taken a leading role in using the Internet to communicate with their fans and followers as well as with their peers and colleagues. We see leading chefs everywhere on Twitter, YouTube, LinkedIn and of course the ubiquitous Facebook. Recently we posted a tweet to our Twitter feed @markhughesfood that asked the question “Who is your favorite chef on Twitter?” The tweet drew far more comments, re-tweets and favorites than normal. In response, here are our favorite chefs on the Internet:

Mario Batali

Molto Mario uses a great recipe for his Internet activity and gets terrific online engagement from his fans and peers. His main website has rich and varied content on his various properties and projects including links to all his social media platforms. But it’s on Twitter where the chef really shines. His Twitter feed @mariobatali is a lively blend of recipe tips and answers to fans questions about various dishes. His Twitter feed also contains his recommendations for ingredients and favorite haunts. The sheer volume of Chef Batali’s tweets suggest he has help with this, but the comments never lose the personality and charm that people expect from Mario.

Robert Danhi

Chef Robert Danhi is off on an adventure to search out great flavors and tastes and uses the Internet to effectively report on his progress and share his discoveries with friends and followers. His main website offers rich content on his focus of Asian dishes and local flavors. A companion site offers products and more content on Southeast Asian flavors. The chef’s Twitter handle is, of course, @chefdanhitweets and he actively uses Twitter to send greetings to friends and colleagues from his travels around the globe. He is also very generous with his time and knowledge, often sharing content with food bloggers and reporters. Here’s a recent local article from Rasa Malaysia on “Cooking with Chef Robert Danhi.”

Jacques Pepin

Jacques Pepin is, simply put, my favorite chef anywhere. So of course, that includes the Internet.  Chef Pepin’s La Technique has held an honored spot in my kitchen for 25 years and I continue to use it today. It continues to be one of the all-time best selling cook books. Chef Pepin has a robust presence on the Internet mainly through his instructional videos. Here’s one for a very Pepin-like omelet. His videos cover a wide range of ingredients and finished dishes and are all presented in the chef’s calm and self-assured voice and style. According to a recent NY Times article, when it comes to food preparation, “There is the wrong way and there is Jacques Pepin’s way.”

We love all chefs on the Internet. These three are our favorites.  Who is your favorite Chef on the Internet?

During our quest to uncover top flavor trends for 2012, we found a helpful Mintel Report, titled “Innovation on the Menu: Flavor Trends.” Mintel is a research company that provides market intelligence and analysis for the food industry.

This report reminds us that creating satisfying, flavorful dishes remains every chef’s top tactic to encourage repeat customers. Manufacturers and suppliers are also responsible for menu development and spotting the latest in food trends.

According to Mintel’s report, here are some of the top 2012 flavor trends:

- American, Italian, Mexican and Pan Asian flavors are picking up in popularity.

- The use of garlic flavoring in foods is on the increase.

- Spicy and smoked hints of flavor are becoming very appealing towards customers.

- Comfort foods are one of the top-predicted cuisines this year.

The Mintel report also provides flavor, ingredients and price trends from the menus of the largest 350 chain restaurants, 150 largest independent restaurants, 50 restaurants run by top chefs, and 25 beverage-focused restaurants. Visit www.mintel.com for more information.
 

As usual, around this time of the year, publications, consultants and organizations are submitting their predictions for 2012’s food trends and popular developments.

Let’s have a look at a few notable sources and their 2012 predictions:

The Institute of Food Technologists (IFT) released a report from Technomic, a foodservice research and consulting firm, speculating that many of the upcoming foodservice trends relate to the unstable economy. For example, customers are not interested in taking risks, so look for novel and comfort foods to take on a twist, and for innovative foods to take on a more familiar look. There will be greater emphasis on cooking with seasonal and local items, as well as keeping the focus on simple and classic applications. It is also reported that more customers will demand transparency, as they want to know more about the ingredients, allergens and origins of their food. More consumers are also taking to social media to review and recommend their restaurant experience with the public.

Nation’s Restaurant News, a media network for the restaurant industry, reports that Thai cuisine and street-style Indian food will be among 2012’s hottest food trends, as more of the countries popular ingredients go mainstream. Savory-flavored ice creams, hand-pulled noodles and infused liquors are also expected to rise in popularity, according to the report.

Restaurant Hospitality, a website dedicated to the success of full-service restaurants for chefs and commercial foodservice professionals, also cites the economy for the reason that stand-alone restaurants may struggle this year. Even so, the website says a big upcoming trend is incorporating flavors from all over the world, into a single dish. Commentary from the website also suggests that new trends may include sandwich bread alternatives, house-made pickles, and early drinking/late night dining, as the working hours are becoming later and company travel is more abundant. They also mention that odd animal parts (tongue, gizzards, etc.) will begin showing up anywhere from upscale restaurants, to late night bars.

Despite a rougher economy, we have uncovered many interesting food trends expected to debut in 2012. Have you seen any other interesting predictions? Do you agree with the possibility of these new trends? Leave us a comment below and help start the discussion on what is in store for the new year.