Sysco Chefs From Both Sides Of The Atlantic Serve Up The Latest Food Trends To Watch Out For

The culinary landscape is constantly evolving, shaped by culture, innovation, economics and a hunger for the next big thing.

This month, we speak to five Sysco chefs from both sides of the Atlantic who are at the forefront of food development. Three of the five, Neil, Simon A and James emigrated from Ireland to America where they carved out successful culinary careers, collectively working for some of the best-known brands in the hospitality sector.

Today, with their Sysco colleagues, they bring their combined knowledge and expertise to a global stage, instrumental not only responding to, but driving the latest food trends, supporting growth, and ensuring an enhanced, 360 offering to Sysco customers right across the hospitality sector.

In this article, they share their views on what’s cooking today and how the industry is redefining the dining experience. From the demise of white tablecloth dining to the growth of ‘g-local’, and the rise in demand for quality pre-prepped ingredients that are helping to streamline operations and support chefs on the pass.

Neil Doherty

On the big trends in the US: The biggest trend I’m seeing in the US is the slowing down of the white tablecloth form of dining and the advent of exciting, fast and informal dining – which is very instagrammable. Feeding into this is the rising popularity of BBQ style cooking right across the US. People want to see their food being taken out of the pit and sliced before their eyes.

New York and Texas restaurants are doing this really well, putting as much effort into the sides as they do on the meat itself. And here we are seeing a rise in hand-held food. Similar to the popular Yorkshire pudding wrap that I came across on a visit to Ireland, we are seeing all sorts of foods wrapped in tortillas and flatbreads for an easier eat.

On mixing cuisines: Fried chicken is huge, it’s culturally embedded in the DNA of the US but with that we are seeing so many variations, the Korean double fried chicken is having a real moment. In fact, anything Korean has taken off. Here in Texas, we also have a lot of Vietnamese, Nigerian, and Middle Eastern foods which are truly authentic but have been Americanized. And that plays the other way too, where we are seeing the flavours and ingredients of world foods applied to traditional American dishes; there’s a chef in Cincinnati who has taken the most American of foods, the humble hotdog, and given it an entirely new spin using multiple kinds of mixed cuisine toppings…the sky’s the limit!

On menu planning: Menus are evolving to include more shareable plates and nutritious dishes that are as satisfying as they are wholesome, incorporating fermented foods and high-protein plant-based mains, making vegetables the heroes on the plate. I think health is one of the reasons we are seeing a surge in ethnic cuisines that have less protein and more vegetables, noodles and rice.

Simon Andrews

On Current Food Trends: One the of the biggest trends I’m seeing currently is Global-local or ‘Glocal’ cuisine, where international inspiration meets regional traditions, for example combining Asian flavours and spices with traditional southern state dishes…. think Ube and Yuzu flavoured cheesecakes, or Korean BBQ chicken wings. I’m also starting to see more and more smaller farms producing American Wagyu at the minute which is really exciting. People are using all kinds of cuts, flank steaks, skirts to do different things such as Brazilian-style BBQ. Also, smash burgers, using high quality beef with unique toppings and sauces, are on menus everywhere at the minute.

On the cities leading the trends: Major cities continue to set the tone for food trends worldwide with the flavours of Tokyo, Mexico City, New York, and London, trickling down to even the smallest of local food trucks.

Diners are certainly both more health conscious and also more aware of the need for food to be from sustainable sources. A huge portion of South Carolina, the state where I live and work, is coastal and seafood will always be big on the menu. However, chefs are now prioritising sustainably sourced fish, opting for lesser-known, abundant species which are replacing overfished staples. Angel Fish, Trigger Fish, Blue-Catfish, there are all sorts of sustainable fish now that people are looking for. And they want it cooked differently, more healthily; ceviche and fish carpaccio are taking the place of grilled fish with a caper or butter sauce.

While diners are increasingly mindful of their own health and the environment, they will not sacrifice flavour. They want fresh, exciting and spicy flavours that pack a punch and this is driving the trend for highly flavoured spices and sauces.

Paul Hulyer

On Current Food Trends: Sustainability is at the absolute top of the food trends list in the UK. We work closely with our customers to discover what sustainability means to them and, in turn, their customers. We focus not only how they incorporate it in their menus but also the extent to which they do so. Aligned with this is this idea of zero waste – where everything is used, and nothing is put in the bin.

The other trend we are increasingly seeing is around this idea of ‘pimped up desserts’ and this idea of eating what you want when you want – for example people will make plans to just meet for dessert and are happy to queue 20-30minutes to get it – that’s where social media makes a difference as it is driving this fad especially among younger generations.

On Menu Planning: We are seeing a very definite shift away from processed plant-based dishes and meat substitutes, making the humble vegetable the hero of the plate. The other trend we are seeing, that is very closely linked with that, is what we describe as My Health, My Way. Eating healthy means different things to different people, to some it may mean eating less meat, or eating less processed food, to others it’s around calories or better sourcing – and menus need to reflect the dishes aimed at the customers they want to attract.

New Flavours to watch out for: Mushrooms. Mushrooms are everywhere, they are natural, there are so many varieties, and they are so versatile; they are replacing over processed meat substitutes, are being used to complement dishes, fermented and even dried versions are being blitzed into a powder and used as flavour.

James Gibney

On the big trends in the Pacific Northwest: This region is heavily Asian influenced – two recent James Beard nominees, [the Oscars of the food world celebrating and supporting American culinary arts and the broader food system], were Vietnamese and Filipino so that should tell you a lot. You can see a lot of the fads are Asian driven for example Boba (bubble tea), Korean hot dogs were huge last year, and Asian Detroit style pizza is big this year – it involves simply making traditional Detroit style pizza and then bringing Asian flavours on top. It looks great and tastes delicious

The economic impacts influencing trends: Food prices are probably one of the highest up here; Labour’s expensive so prices are expensive; people are looking at ways to keep costs down. With that there has been a demise in white tablecloth dining and reduced seating while takeaways and food trucks are soaring in popularity and numbers, especially since the pandemic, focusing on one item for example quality fried chicken or taco’s, offering a couple of different dishes, but doing them really well.

What products are having a moment: High quality, fresh and prepared products are transforming the kitchen, saving on prep time and impacting bottom lines. For example, we’ve got a great range of BBQ products now available from whole BBQ brisket that’s done traditionally to pulled pork and even a beautiful, butterflied prawn.

What flavours are we seeing the most of at the moment: Asian flavours, from chilli crisp to soy sauce. Right now, we are in Oyster season, so Oysters are big, remaining uncooked and simply adding a soy cucumber sauce and crispy bacon and Ube is also very trendy at the moment – people are using it to make gnocchi, pasta or for a sweet potato pie, but it is also being used a lot in desserts too.

Simon Hudson

On what’s trending in Ireland: We are seeing a lot of trends at the moment. In terms of flavours there are a lot of Asian, Korean, Japanese style influences with a little bit of Indian coming through as well.

Plant-based foods are having a moment, really good quality vegan and vegetarian cuisine, aquatic based cuisine like seaweed is growing in popularity and mushrooms are making a resurgence as well as they are so versatile and come in so many varieties.

Certain cooking methods, fermentation, slow cooking, smoking and cooking with fire are on the rise, taking inspiration from Japan with charcoal grills or low and slow cooking styles for briskets. And of course, sustainability- where food comes from is as important as ever especially to corporate customers.

On the cities leading the trends: Whereas trends used to come from France, that not so much the case today, with cities like London and Dubai leading the charge.

On new flavours: Swicy is trending a lot at the moment, it’s a mix between sweet and spicy. Also big is hydroponic gardens and growing your own micro herbs.

On innovations impacting kitchens: Technological advancements in kitchen equipment are enhancing efficiency and sustainability. Whereas high quality fresh prepped food from high-quality suppliers like Ready Chef offer simple solutions, allowing time and labour poor chefs to focus on creativity.