8 Latest Culinary Trends Worldchef Congress & Expo 2024 Version

JAKARTA - The restaurant and cafe (horeka) hotel industry continues to grow rapidly, as well as the expectations of its connoisseurs. Left behind by just one step, can be fatal for the business. Therefore, chefs need partners who can help develop their kitchens in innovative ways to always be at the forefront of a competitive culinary world.

Through Unilever Food Solutions (UFS), the leading professional food service brand will introduce the latest eight (8) culinary trends that will form the future of the culinary business at the Worldchefs Congress & Expo 2024. The event will be held on October 21 at Marina Baytur, Singapore.

Through activities for an hour full of flavor, UFS will provide an interesting picture of how future culinary trends can help culinary businesses today. UFS presented the 2024 edition "Future Menus Top Global Trends" report, a report that combines the latest global data and relevant inputs from well-known chefs. This report is summarized as a practical solution and can be applied to culinary business entrepreneurs, from small to large scale.

"In their efforts to continue learning, developing techniques, and innovating in compiling menus, chefs need to direct their views to the future," said UFS Indonesia Executive Chef Chef Chef Gun Gun Handayana.

Illustration (Unsplash)

"Worldchefs Congress can be likened to a 'presmantan' of various culinary business opportunities that are unfortunate if missed. It is very important for us not to miss the most important thing: the future of the food we serve to its connoisseurs. There are still many things we can learn from the success of the past and there are still many steps that need to be taken right now to create a better future. We invite chefs to jointly taste the taste of the future and participate in the vorticity of the possibility of infinity.

Bringing It: The Culinary Infinity

The Regional Marketing Director of UFS Southeast Asia, Vangie Hu, said that the development of the culinary world with basic cooking principles, UFS utilizes global data and input from chefs to create reports highlighting eight main trends that will form culinary experiences around the world next year.

Various interesting flavor discoveries await, including: an unexpected mix of ingredients to create fresh new flavors, innovative ways to minimize food waste, modernize classic dishes, and use of local ingredients with sustainable resource practices.

Future Culinary Trend

To help chefs find the most appropriate trends for their menu, the UFS Future Menus report identifies eight (8) global trends that can be applied to the latest culinary business:

Today's culinary connoisseurs want more than just regular dishes; they want a surprising culinary experience, and challenge each senses. In an era filled with censorship stimulation, culinary creations must be able to break boundaries, mix experimental dishes that go beyond boundaries and expectations.

Local wealth is about celebrating the wealth of the country itself. The freshness of local and seasonal produce lifts the flavor of our dish to a new level. More than that, this trend also strengthens the relationship between our kitchens and the surrounding community. By building this relationship, we not only get raw materials, but also make regional stories into each meal.

Illustration (Unsplash)

This trend helps chefs to use raw materials and resources wisely, save costs, and pamper culinary connoisseurs who care about quality food. Now, chefs have practical guidelines for maximizing the use of each ingredient, meeting expectations of the younger generation and customers who are aware of the importance of a sustainable kitchen. A great opportunity to be explored in the era of innovation and lifestyle responsible for the impact of their culinary delights.

The longing for familiar home dishes is still a strong trend among culinary connoisseurs. However, despite looking for a familiar taste, they also want a new touch. This trend is not only about modernizing classic dishes, but also about embedding culinary stories, cultural heritage, and a touch of nostalgia into every dish.

The flexitarian trend is increasing, where more and more people do not fully vegetarian/vegan choose to replace their 1-2 servings of meals each week with plant-based dishes for health. This trend provides a great opportunity for chefs to provide a wide and inclusive menu selection, while reducing their operational costs and carbon footprint.

Today's culinary connoisseurs appreciate the moment of togetherness enjoying delicious dishes that can be enjoyed together in a relaxed atmosphere. The dining table is not only a place to enjoy food, but also a space to create joy, laughter, and connections. The opportunity for chefs to innovate, experiment, combine various creations, and create a unique experience that redefines the meaning of togetherness here is huge.

Vegetables are increasingly popular and turn into the main star in the creation of chefs' dishes to lure the generation of today's culinary connoisseurs. Not only nutritious, vegetables are also rich in color and taste. However, more expertise and creativity are needed from chefs to process it into a special dish. Let's welcome this change and present more colors on our dining table.

Awareness of the importance of a healthy diet is increasing. Culinary connoisseurs today want dishes that are made with care, by reducing saturated fat, choosing cut meat without fat, and lighter sauce. Feel-good food is about finding a perfect balance, where each dish makes you feel better and energetic.