As a dual certified chef, Certified Executive Pastry Chef and Certified Chef de Cuisine, ACF, for the past 24 years, I have seen the culinary arena from mom and pop places to the most prestigious dining venues all over the world. My one wish is that we not consume more than what is needed to sustain a harmonious balance in nature.
The most important trends for 2017 that you will see emerge on the horizon in the culinary arena are tiny bites, cooked differently, and layered flavors in tiny bursts. Call them pops because they literally explode with flavor in your mouth.
Expect to see more pop-ups, tents, and small eateries, lasting only for a few days or in establishments already up and running to test the waters on whether the local economy...