ChefsWorld recently undertook a survey to review trends that emerged in the kitchen in 2006. 437 UK chefs and 108 international chefs took part in the survey.
January 24, 2007 (Press Release) --
A summary of the survey results is as follows:
Locally sourced products exploded onto menu’s in 2006. 87% of chefs feel that this trend will continue to grow. Organic and ethical ingredients will also continue to grow in popularity in 2007.
Fat is back in cooking with 92% of chefs feeling that they can get back to the serious business of flavour, taste and textures.
Sous vide or cryovacking tried to rear its head again in 2006, 64% of chefs felt it should go back to the eighties and stay there for good.
An interesting piece of equipment that chefs would like in their kitchen is the Thermomix. 74% believed this piece of kit would increase in popularity together with the Pacojet
72% of chefs said they may start experimenting with molecular gastronomy in 2007.
Only 61% of UK based chefs achieve job satisfaction versus 89% of international chefs. This is not a surprise as 85% of UK based full time chefs spend over 53 hours in the kitchen and only 29% receive overtime pay. However, 55% believed that employers were starting to realise that the chef is the backbone of the business.
1% of chefs knew that the peanut is part of the legume family and unrelated to other nuts!
ChefsWorld a world created by chefs for chefs.
Chefs Jobs, Chefs Forums, Chefs Resources
Locally sourced products exploded onto menu’s in 2006. 87% of chefs feel that this trend will continue to grow. Organic and ethical ingredients will also continue to grow in popularity in 2007.
Fat is back in cooking with 92% of chefs feeling that they can get back to the serious business of flavour, taste and textures.
Sous vide or cryovacking tried to rear its head again in 2006, 64% of chefs felt it should go back to the eighties and stay there for good.
An interesting piece of equipment that chefs would like in their kitchen is the Thermomix. 74% believed this piece of kit would increase in popularity together with the Pacojet
72% of chefs said they may start experimenting with molecular gastronomy in 2007.
Only 61% of UK based chefs achieve job satisfaction versus 89% of international chefs. This is not a surprise as 85% of UK based full time chefs spend over 53 hours in the kitchen and only 29% receive overtime pay. However, 55% believed that employers were starting to realise that the chef is the backbone of the business.
1% of chefs knew that the peanut is part of the legume family and unrelated to other nuts!
ChefsWorld a world created by chefs for chefs.
Chefs Jobs, Chefs Forums, Chefs Resources
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