Culinary Trends 2019

Report by CookUp Talents

Introduction

South American cuisine, female gastro revolution, the renaissance of tea and herbal infusions as well as healthy, sustainable cooking – these are the most important culinary trends for 2019. Experts agree: it will be a really fascinating year.

The past year was marked by intense environmental awareness and going back to the roots. Again we started to appreciate local products and their quality. We also reconsidered the amount of consumed food and the waste we produce. Many of us influenced by the current discourse on advantages and disadvantages of meat consumption started their adventure with plant-based cuisine. We got to know new rising stars of world gastronomy such as Flynn McGarry. Unexpectedly, also Anthony Bourdain passed away, one of the most important and greatest chefs, authors, travellers and documentarians. 

And what is ahead of us? Applications to monitor waste produced in restaurants, fermented insects, tea renaissance or ethnic food popularity: this is just the beginning of the trends we can expect in 2019.

About the authors of the report

We are leading culinary school, event & talent management company in Poland. In 2018 we started our adventure in the international arena by opening our branch in London. For the past 7 years we have been analysing the development of the world’s gastronomic scene and examining the appearing trends. For sure we do not know everything and we are still learning but each year planning our courses we are successful in predicting culinary trends. The result? Every year over 4000 cooking enthusiasts are attending our culinary workshops.

Trend No.1: FERMENTATION in action

It is the time of fermented foods. This is what the world’s culinary scene researchers have been announcing for a couple of seasons. The factors that fascinate are not only the taste or the health benefits but also the production process itself. The wealth of processes that are hiding under the expression “fermentation” is what we would like to explore in 2019.

“Every country or continent produces its own fermented products. Often my interlocutors do not believe that it is possible to ferment literally everything: fruits, fish, seafood, flowers, stones, leaves or milk” – says Michał Kępiński, chef, who pickles e.g. cauliflowers, strawberries, daisies or honey. He gained his culinary experience in KOKS (1 Michelin star) and Maaemo (3 Michelin stars) and his profile on Instagram is followed among others by chef René Redzepi.

Home pickling became very trendy and Poles are more willing to learn this skill that is known from generations. What proves it? CookUp pickling workshops conducted by Kępiński that sell like hot cakes.

What will surprise us in 2019? “The laboratory in Noma restaurant under the watchful eye of chef David Zilber ferments for instance insects. Pickling of them will be in the coming years as common as the production of home-made kimchi,”– Kępiński predicts. He also adds regarding his personal inspirations for 2019: “When I think – a well-known restaurant and fermentation in the world – only one answer comes to my mind: Faviken. The restaurant of Magnus Nilsson pickles fresh fruits, vegetables or meat the whole year round serving dishes that brought the place two Michelin stars.”

By the way, in 2019 it is also worth to observe Michał Kępińki, who was invited as the only Polish chef to take part in the show in Mantzius in Copenhagen. For a couple of days he will cook there his own menu for chefs of the best Danish restaurants awarded with Michelin stars.

Trend No. 2: Slow Living, Slow Cooking

Last year we definitely slowed down and started to pay more attention to the processes that accompany cooking and eating. Many of us got familiar with zero waste principles, but we have still a lot to work on. Average Pole still wastes around 200 kg of food a year.

In 2019 we will be more determined to put the idea of slow living into practise in everyday life. Zero Waste known before as “cooking from leftovers” will be associated with: smart planning of shopping, reading labels, appropriate storage, exchanging disposable packaging with reusable one, smart food processing and home composting. 

“Clean Labelling is the answer to consumers’ need for precise and clear information on the etiquettes such as origin, production and storage. In 2019 the trend will become stronger. We are more demanding but thanks to that we buy more good-quality products that started to suit every pocket,” comments Tomek Woźniak, chef, trendsetter, traveller, who cooks e.g. in DDTVN* (*morning show in Polish tv) 

The restaurants will more often use recycled plates, glass or furniture. “Seasonal menu change may become a thing of the past. More often the menu changes from one day to the next. The advantage is that the restaurant uses what it has at the moment. It concentrates on using current stock, minimising waste. Good taste and ethics go together,”points out Jagna Niedzielska, the host of the programme „Bez reszty. Kuchnia Zero Waste” (ang.”Without the rest. Zero Waste Kitchen”) on Kuchnia+ channel and the host of Zero Waste workshops in CookUp where she teaches better organisation and creativity in the kitchen. Her first book with 94 zero waste recipes will be released in January.

According to Tomek Woźniak, the so called doggy bags – bags for leftover food from restaurant meals – will become more popular in Poland. It is a commonplace in trendy restaurants in New York, Berlin or London. In Poland it is still an issue that slightly embarrasses and a bit divides chefs as well as restaurant clientele. “I believe that in the coming season we will learn how to creatively use leftovers from a restaurant visit at home in the spirit of slow living. In the West Europe asking for packing leftover meals to be carried home is a common practice, same as using eco bags and paper straws,” comments Woźniak.

An application that monitors restaurant waste? Yes, yes! It is not a vision of future from the Silicon Valley but a huge step helping to manage gastronomy better and minimise food waste.

Niedzielska commented: “2019 will belong to the owners of the restaurant Nolla in Helsinki. Three boys created a model zero waste restaurant business. They test an application that monitors waste produced at their place. It helps them to work on reducing it. They give the compost they produce to the farmers. While the latter provide the owners with best-quality products, which are used to prepare highly appraised dishes.”

Sounds interesting, doesn’t it?  We keep our fingers crossed, so that similar places will start to appear also in Poland.

Trend No. 3: Hello Health

In the previous years, following the popularity of slow living, the main culinary trend has become the plant-based cuisine. In 2019 the position of vegan diet will become stronger due to two factors.

First of all the climate crisis, which forces us to a bigger ecological awareness: we want to respect our planet living mindfully, responsibly and in accordance with the rhythm of nature.

“Diminishing the greenhouse gas emission, limiting old-growth forest clearances under the plough of animal feed, restoring the balance of marine ecosystems are all genuine arguments that increasingly encourage to go on a plant-based diet,” Michał Lachur points out. He is a chef in Organic Corner, who has been educating Poles for five years about healthy, balanced plant-based diet hosting vegan workshops in CookUp.

Secondly, the studies consistently confirm the health benefits of this diet. As a consequence, it will force searching for not only trendy but most importantly good-quality solutions. First of all, its health benefits will become fundamental. We will pay more attention not only to the fact of eliminating meat from our diet but we will focus on appropriate supplementation and learning to plan the diet in a way that enables to provide our organisms with essential microelements.

“Slimmer figure, lower risk of cancer and cardiovascular diseases as well as energy boost are just some of the examples of plant-based diet health benefits that are proved by scientific research,” points out Michał Lachur.

Healthy products are becoming more common and are more easily accessible than few years ago. It is mainly the merit of the Internet but also bigger awareness of the consumers.

“Healthy, ecological products can be bought not only in big shopping malls or eco-shops but also e.g. on petrol stations. It is a good sign for the future. Because we have a choice to buy crisps, chocolate bar or e.g. cut fruits, yoghurt or a smoothie,” Tomek Woźniak points out.

In 2019 we will want to hear more about what is healthy and not only trendy. 

Trend No. 4: Tea Time!

This will definitely be a year of tea, herbs and natural infusions enthusiasts. Kombucha, bavaroise, cold brew tea, strengthening infusions of beloved in California rooibos or nettle – remember these names, because they will be useful in 2019.

“We stopped on the third wave of coffee, but long ago it became a standard not an alternative. In every bigger Polish city you can drink a good drip or chemex, what about a tea? Mainly only classic one or with rather unoriginal blend of flavours. However, it will change soon, because the fermented tea and herbal infusion trend is becoming more visible abroad,” points out Basia Starecka, journalist, traveller, whose articles appear e.g in National Geographic, Wysokie Obcasy (eng. High Heels) and Twój Styl (eng. Your Style).

Alicja Than, the owner of Match Bistro & Bar – the first place in Poland dedicated to green, powdered matcha tea, forecasts the evolution of the idea and the entrance of the product on a new level in gastronomy. “Matcha latte, Japanese desserts and the ones inspired by European confectionary scored a great success. In 2019 we want to include matcha in main courses e.g. in sauces. We also invented vegan noodles with a bouillon based on matcha and kombu seaweeds. It will be a big hit this year.”

In Poland, especially in hotels or even in restaurants of excellent quality, it is difficult to get a good quality tea. Unfortunately brands available mainly in supermarkets are dominating. We are counting on that it will really change in 2019 – in the matter of the availability of the product itself as well as the method of brewing or serving tea, infusions or herbs.

Trend No. 5: Women have a voice!

In 2019 we can expect a real woman revolution in gastro world. So far woman have usually played a secondary role in the world’s gastronomy. Now they are boldly coming forward and showing what they are capable of. And you know what? In 2019 you will for sure hear about not only one one of them.

Olia Hercules is a chef, journalist and food stylist, who lives and works in London. She regularly contributes to The Guardian and is the author of two culinary books “Mamushka” and “Kaukasis”, which were published in Poland by Buchmann Publishing House. The frequent guest of “Saturday Kitchen Live” (BBC1) points out that 2019 will bring many new woman talents in culinary arts: “I hope that along with the successful debut of Samin Nosrat and Asma Khan in Netflix productions we will observe a growing popularity of women cooking in the media.”

This point of view is supported by Rosie Birkett, the British culinary journalist, juror of the British edition of Masterchef, author of a blog and cookbooks. For over 10 years she has been organising and participating in London culinary pop ups, supper clubs and collaborations involving cooking women. In her opinion the strength lies in woman’s initiative, power and creativity.

It is not only about the famous chefs like Elena Arzak or Nadia Santini but also about culinary initiatives that are powered by women such as e.g Octovnia – young, Polish “live” vinegars brand from Lesser Poland. It was created by successful diplomat, Oxford graduate, charismatic former Polish Consul General in New York and ambassador to the Council of Europe Urszula Gacek. As the founder of the brand points out: “Women have an enormous ability to take up new challenges. In fact, regardless of age, each of us is ready and flexible enough to reorganise one’s professional life if they feel new passion and inspiration. This was my case.”

We believe that in 2019 we will see in the gastro world more woman’s power and inspiring, brave women, who will show us a completely new side of culinary arts.

Trend No. 6: Peruvian cuisine

We associate Peru first of all with Machu Picchu, the Incas, Amazonia and El Condor Pasa performed by Peruvian street musicians next to the central underground station. But do you know that it is a country of a rich culinary tradition? It is like a France of South America. The most prestigious culinary school of this region operates in Lima. And on the list of 50 best restaurants in South America, according to the theworlds50best rating, the top belongs to Peru.

“The influence of Japanese, Italian or Chinese cultures and special resources of fresh natural products typical of Peru make us an important player on the international culinary scene,” comments Juan Pablo Cutipa Loyaza, chef of Peruvian origin, living currently in Poland.

Sounds exotic, doesn’t it? But we should not forget that when few years ago – according to the world’s trend – we predicted that Poles will love kimchi, bimp bap or bulgogi, many did not believe us. Korea did not seem to be a culinary power. Now every estimated metropolis can boast not only renowned Korean restaurants but also Korean markets, festivals or cooking courses.

This year we bet on Peru. Same as with Korea, it will take some time before this trend will come to Poland. But overbooking and long waiting lists for a reservation in London restaurants Coya, Ceviche, Lima or Nobu that serve Peruvian cuisine leave no doubts. After many years of fascination with Asian and Middle Eastern cuisines, it is the time for less known cuisine of Peru.

“Nikkei, which is a fusion of Japanese and Peruvian flavours, creates unique culinary experience,” – Juan Pablo Cutipa Loyaza explains. Peru is inhabited by the second biggest Japanese ethnic community in South America. “Mitsuharu ‘Micha’ Tsumura, chef in restaurant Maido is without a doubt the king of Nikkei stream. He puts the focus in his culinary-cultural fusion mainly on fish and seafood. His juicy cod marinated in miso served with crunchy nuts, nigiri sushi and urichi rice is one of the dishes that stays in your memory for long,” – adds Juan Pablo Cutipa Loyaza.

You will for sure hear about the duet Virgilio Martinez and Pía León. Virgilo is already a world class renowned chef. The pair responsible for the success of restaurant Central serves dishes using ingredients that grow together in one ecosystem on a specific height e.g. scallops and seaweeds from the ocean, piranha fish and yuca from Amazonia, lamb and olluco from the Andes. It is also worth to mention Palmiro Ocampo, the rising culinary star of the local gastronomy. Professionally he commits himself to creating a cuisine based on Zero Waste principles and to fighting with poverty in Peru through culinary recycling. In 2016 he was also the youngest chef that took the lead of a prestigious culinary festival Mistura. His restaurant Huevón is certainly a must-see while visiting Peru.

Finally, for all sceptics we will add that a couple of weeks ago Monika Mądra-Pawlak and Jan Pawlak from the iconic Cafe La Ruina in Poznań released the broadly commented book ¡Ameryka! Atlas z przepisami (eng. ¡America! Atlas with recipes”). So something is going on here! The most trendy destination this season is South America!