Culinary Trends: Bringing it In-House
The advent of head-to-tail cooking and critical mass of in-house charcuterie and salumi-making are more than just a trend for many chefs; it’s a way of life. More recently, chefs are taking great pride in their carefully hand-crafted menu items. House-made anything adds value to a dish, and can cut down on costs for the chef if done intelligently—two important factors to consider in a year when diners and chefs were cutting back on expenses. Charcuterie made from $6/pound pork that sells for $20 for two ounces as a cured product is a no-brainer for many chefs (though finding the time and space to make it is a hurdle).
This year we’ve seen an unprecedented number of chefs at all levels of dining—from avant garde to street cart cookery—hand-crafting things like burrata, ricotta, fregola, tofu, and soba noodles. Artisanal pizza, particularly from wood-burning ovens, is still at the top of the charts for food trends, even beyond Italian or Italian-style restaurants.