Food Trends: The Rise to 2016

The Egg.

Kyle Bean’s What Came First? project via http://www.doobybrain.com

In the age old question of which came first, the Chicken or the Egg, I have come to the personal self proclaimed decision that the Egg came first.

Birds, according to popular Scientific research and study, evolved from one of Earths' mightiest and oldest living races – that being the Dinosaurs.

Therefore, as we all surmise, the Dinosaurs that laid eggs would have been laying their shelled fetal fortresses over the Millennium during which time Evolution would have been playing out up until that fateful time that a Chicken, the first ever Chicken in the natural world, would have broken out of its porcelain womb and started its own continuation into what we know today.

January is the perfect time to begin planning dish ideas, Menus and recipes in the catering world. Trade is slower meaning that we can source, research, cost, draft, create, tweak and finalise ideas for the next two seasonal menus at least, if not three. And during this time the Chefs have to become something other than just Industrial Catering People.

They suddenly need to become sages. Seers. Prophets.

I'm not talking with regards to seasonality of foods. To an extent, that side is relatively easy with the help of good suppliers who knows their game. The part I am talking about is a word being utilised more and more these last ten years or so and is increasing in the general Public's awareness.

Trend.

Food Trends.

Social Media has ramped up the public insight into this arena that I work in. Where as B.I. (Before Internet) the only insight came from a handful of TV programmes and the odd slim column in the Newspapers or weekend supplementary magazines. Nowadays however, everything that is construed as food related is being written up as an article and appearing on the various Multi-media timelines for everyone to read at their leisure.

One such 'topic' that has become an annual staple floodgate of journalism is uncovering the next big thing in the world of Domestic and Professional Catering.

People connected to the food world in different forms from food writers, journalists, bloggers and vloggers to diners, critics, suppliers, producers and Chefs have their own predictions on where the adventure in food will go for the year ahead. This then shapes the market somewhat into the evolution of edible consumables showing a direction that may or may not become a staple must have and an accepted new food experience fully embraced and added to the upcoming cook books of the future.

B.I., only Restaurants and the like were housing the exotic ingredients that most diners had never seen, tasted or even heard of before making dining out a truly new and exciting experience. Maybe in the affluent Cities with their bustling and vibrant markets and classy independent Butchers and Green grocers some of these new ingredients would eventually be sold. However, as always with new products, without Chefs instructing everyday Food fanatics through the power of printed cookery books or via appearances on Cooking Programmes most new world gems were pretty much exclusively for the experienced.

Eventually, with the rise of new programmes such as Jamie Oliver who introduced the UK to exotic ingredients such as Balsamic Vinegar, Olive Oil, Sundried Tomatoes, Real proper Olives, Rocket, Block Parmesan to name a few, Supermarkets started to introduce them to their shelves which were bought in great number by the Great British Public. Hugh moved to the Countryside and began showing everyone just how great it was to grow and rear your own produce, proved that nothing beats fresh and local, and suddenly the Public wanted proper food more so than convenience, shifting back to the old ways. Supermarkets responded obligingly by creating interior market stalls full of fresh produce from local and international growers as well as new and unusual produce from across the world.

Food trending, for me had properly sewed its seeds at this point, be it very young and quite simple by comparison to now.

A.I. (After Internet) and Food businesses and their Chefs became something of an Internet sensation. Access to all levels of food and, more importantly, all international styles were there for the viewing. People wanted to know about ingredients they had never heard of, techniques that were alien, and how to be able to create the same from home. The new revolution of home cooking boomed and is still growing strong. Chefs strive to create new exciting dishes and recipes to showcase their place in the professional world by finding unheard of ingredients, creating new technical skills and equipment, stretching the boundaries of flavour combinations, all to become the best they can be. And this is a damn good thing. This is a huge part as to why this trade has lifted up so dramatically. There is no place for being lazy in the industry these days. Everyone has to push themselves to be worthy of the title of 'Professional Chef'.

Myself and my team have our own agenda with regards as to the direction we wish to push our food, to evolve it into what we want it to be. The natural progression from one menu to the next is so clear in my minds' eye that I can almost feel it as something that is Tactile. And with our progression comes research to find where I can source ingredients I want to use.

www.mirror.co.uk

Checking the seasonality files and surfing the internet I came across several written pieces predicting the Food Trends of 2016, and as I read them, I mentally ticked off quite a high portion of mentioned ingredients and products that I have on my many scrawled lists and menu ideas sheets. I actually felt rather cool that I was (even down here at The Anchor Inn, Seatown in sleepy picturesque Dorset) fairly bang on trend.

But even though some of the ingredients and ideas are just becoming something tangible, the various pieces also go on to state Supermarkets are getting set to stock some of them in the future already. I am not necessarily saying that I am looking to be on trend (I enjoy evolving in my own way and to an acceptable pace for my Dining Guests) and not suggesting that all Chefs necessarily copy the trend setting Elite, but the Food Industry evolves with the Innovators, which in turn produces a ripple effect through out the eating establishments eventually, maturing the cooking styles and Ingredient demands along the way and reshaping the whole market. But by the very fact that the Supermarkets and the food loving public are reacting quicker to the future of food, quite a lot of Chefs and Establishments will soon be wondering who is following who in the design of new and innovative foods.

The great Chicken and the Egg debate has been going strong for hundreds of years, with no one really knowing. But, in my view, the answer has always been in plain sight we just were not around when Evolution began to do its' thing.

Please feel free to share, comment, argue and input. Look forward to your responses. JP

Recipe for Blinding Pickled Eggs

The Phoenix Effect

The last few years are a bit of a blur. 

Stuck in a daily grind, turning up to a kitchen that wasn't mine, spending 14 plus hours prepping and cooking other Chefs' menu dishes, going home to bed, then getting up again to do the same day in, day out.

Don't get me wrong, I don't regret some of the locations I had my talents utilised as a freelance Chef, it was pretty cool to go from place to place, meet different people and create extremes of food styles/levels. When I decided to go self employed, I made a mental note that I would not do more than three days per week and for no more than three months total in any one place. I knew that any more and I would become embedded within the walls of the business and taken as almost staff. That was not the idea. The idea was to offer help in as many places that needed help whilst they searched for the ideal candidate that fitted their needs.

But not everything goes to plan.

I became stuck in a well known Somerset Public House for a total of two and a half years, full time in the last year at least. It Initially started as a condescending (when someone looks down on you) and personally insulting interview at the Owners' home, which would have had me walk away without looking back under normal circumstances had it not been for the fact that at that point I had already taken a shine to the Head Chef and was resigned to working for/with him to support as much as possible and also to gain knowledge from in return. The Chef had come from a very respected and high end Cooking background, something I had never dabbled in.

 In the beginning I was able to supply the dates I was available each week, and plan what I was able to offer. But after the first Summer, it started to reverse and by Winter I was pulling 5 day weeks there, whilst still trying to work the other days for other businesses that I had offered my services to. 

The turn over of kitchen staff was quite quick (not because of the Head Chef, I would like to point out) and it was a struggle to find suitable staff to fill the positions, so I stayed for longer, and offered to do more. Sadly, the day came that the Head Chef made a decision that he had to move on, due to reasons I shall not bore you with. At this point there were only three members of staff left in the kitchen, and I was one of them, another was a CDP, and the third was a relatively new and green level two apprentice.

The New Head Chef arrived along with two new staff members, bringing the team back up to capacity. When I felt it was time for me to be able to move on there was a loss of a staff member, and another so I stayed until they found a replacement. Then in just a few short months from taking the helm, the Head Chef tendered his resignation too, leaving the team very short on key staff which meant that as a consummate professional I felt that I should at least stay for longer. After a gap between Chefs, a new one turned up. The owner claimed that he was a seriously excellent, modern, exciting and forward thinking Chef that would deliver an amazing era for the Establishment. And as a coup, with him would be coming his Girlfriend, who happened to be a phenomenal Front of House Manager. This seemed exciting indeed.

When they arrived it was a breath of fresh air. A young couple with a fresh and trendy vibe all of their own. They had great ideas as to where they wanted to take the business, which was loved initially by the Owner. All the staff were excited, and the love and respect for these guys was immediate by most of the staff. Things were looking great.

I bonded well with the new HC, so much so that he asked me on a couple of occasions to consider becoming his Sous Chef to help him make his vision happen. On the second request, and after thought I accepted the offer. I had been stuck at the Pub for two years at this time, and decided that if I was to be there for a long term anyway, I would be better off financially and able to get the benefits from being employed….Works pension, Medical Health Insurance, Holiday pay et al. Plus, I had a lot of belief and faith in this talented young Chef. I was also keen to see some stability in the Pub. Regardless of the issues and situations that arose during my time there, I wanted to help the Owner get the solid running business that he had before.

Then, almost as soon as I placed Ink on a Contract, Boooooom.

Boom.

The Head Chef, and his partner handed in their notice to leave.....

(It would be prudent of me to mention at this point, that from time to time there will be the occasional expletive within this blogsite to help me portray my thoughts and personal feelings in given situations). 

.......FML. I had signed the contract! Just then, literally signed it.

Penned my name on the page that tied me in for three months minimum.

Three!

Again, not one to divulge what happened in details, but things suddenly changed between both Owner and Chef, with both unable to reach a solution, so suddenly the kitchen was on a decline of staff once again. During the Head Chefs' notice period, the rest of the crew one by one handed in their notices to quit, deciding to move on. This was a dark and hard time for the Pub, but a silver lining did eventually develop in the form of the original Head Chef in this story agreeing to return and try again.

It was at this point, when I was unsure of what to do, options wise that I was contacted through social media to find out if I would be interested in meeting a Landlord of a Seaside Public House who was looking for a Head Chef. Intrigued (and a trifle nosy, to be honest) I accepted the invitation.

After our initial meeting, I realised two things.

First, this fairly unique opportunity was one that would rarely come along to anyone, let alone myself. The location, the vision of the Owner, the trade background he has and the offer to 'do your own thing' was such a big temptation, and frankly an exciting proposition.

Second, I had realised during the time as Freelance Chef that the trade is calling out for kitchen members. The expanse of Restaurants, Cafes, Bistros, Gastro eateries, Chain Restaurants and Fast food joints recently along with the next generation wanting more money for less hours and weekends off to socialise more. The role of Freelance is virtually impossible if you have the want to help the places you work in. These staff short places will do almost anything to keep you there and understandably so. And because of that, I knew that I would be happier to be heading up my own kitchen again, cooking my food to my guests instead of allowing myself to work under the Culinary shadow of someone else, regardless of how great they are.

So, My notice was given and I know it was not at the best of times for the Owner and the returning Chef, but for once in a long time I had decided to do something for me.

Put myself back on track

In those Two plus years I had stopped socially engaging myself on Twitter, Facebook, I had ceased to write posts for my blogsite. I semi created a website which I allowed the domain to slip away, My CandyShack Mill Steampunk Candyfloss business stopped altogether, unable to find the time to keep the business happening (It will be returning next year, so stay tuned!), all in all Somersetchef had dried up.

Two months of hard work in my new job and I am now starting to return. I am tweeting more, interacting with people I used to on social media, and I generally feel alive again in the world of Food and cooking. Two menus in and things are starting to create a buzz. I have a great team in my kitchen, a great positive Boss, and a great Front of House team who are as supportive and excited about the future as I am.

To the people I have interacted with in the past, and to those I have yet to (virtually) meet, my humble apologies for my absence, but I am back.

Back in the exciting world of food.

Disclaimer: This particular post is a bloody long one. Future posts maybe downsized and written in a more concise manor so as not to make its' readers bored or fall asleep in awkward places like the no. 47 bus, on a swivel type bar stool fashioned from an old Tractor seat, or during a tedious recital evening at the local Village Hall. This disclaimer does not cover future bouts of embarrassing 'LoLs' or humourous snorting.