Trend, fad or flop?
 
Yes, we’re one month in, and what a tempo 2014 has already set. Although Hong Kong’s foodie scene doesn’t quite keep pace with global velocity, it’ll be interesting to see when, and if, these trends take hold.
 
Chefs and foodie aficionado’s the world over have released their predictions for this year, and as voracious gatherers of information, Learning Curve presents to you the ultimate summary.
 
Chefs across the UK, USA and Australia will be embracing:

1. Duck as the new Wagyu
2. Waffles as the new Macaroons (& Cupcakes)
3. Dumplings – Cheeseburger dumplings, Currywurst dumplings, you name it…
4. Southern US food
5. The continuing strong influence of Korean food
6. More ‘invasive species’ in cooking (in the US, Snakehead Fish, Asian Carp, etc)
7. Jerusalem Artichokes
8. Chia Pods
9. Egg White Crisps
10. Savoury Yoghurts (carrot, tomato, parsnip, beetroot)

 
The digital world and food as described by guardian.com:

1. Edible QR codes (rice paper – relating the supply details of your chosen menu item)
2. Holographic Chefs – Electrolux Design Lab bringing your cook-book chef to life in your kitchen
3. Smart Knife – also from Electrolux Design Lab, checks levels of harmful bacteria, pesticides and nutrients in the food it cuts. Also emits negative ions to help keep food fresh
4. Alcohol-aware Ice Cubes – assesses and alerts you if you’re drinking too fast
5. Food Tattoos – rather than those annoying little stickers on food

 
Looking forward to seeing the customer service trends and training aspirations of the hospitality industry for 2014
 
Whatever may, enjoy your food…
 
Keira Mackenzie-Smith
 
Musings and contributions by Huffingtonpost.com, the dailymeal.com, guardian.com, foodservicenews.com.au