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The Chef Alliance

Posted April 19 2018
Adapted from an article by Terri Coles for Huffington Post

Plant-centric meals should continue to be a big trend in 2018, even for those who are not vegan.  With technology advancing rapidly and the growing demand, 2018 will be a year where engineered foods, specifically plant-based foods, will take a huge step forward

Avocado came in at No. 2 for 2018 food trends in an annual survey of dieticians done by Pollock Communications, so don't expect avocado toast to go anywhere just yet.
Foods that looked great on your phone screen took off in real life in 2017 and is a trend that should continue this year.  Even the famed Culinary Institute of America is now on board, offering courses to chefs on food styling and photography for Instagram.


Just as nose-to-tail eating has been popular for some years, root-to-stem eating for plants is now gaining traction. And the increased focus on using all edible parts of foods can help reduce food waste.


Watch for cannabis cuisine — from edibles to entire meals planned around particular marijuana strains — to really take off in 2018 as access to recreational pot continues to expand.

The Chef Alliance is the leading organisation of Private & Personal Chefs & Caterers in Canada offering Chefs a place to locate jobs, meet new clients, grow their business, benefit from peer support, discounts to lower their business costs, marketing services & much more.  This allows Chefs concentrate on what they do best - cook great food!

Food Trends for Spring and Summer 2018