As chefs, we know that all cuisines including Western cuisine are influenced by many factors such as the ever-evolving diners’ tastebuds, local cultures and food trends.
So what are the 3 trends that are shaping the world of Western cuisine now?
1. The mother sauces
Most of Western cuisine is derived from classic French fare. Auguste Escoffier’s modernisation of classical French cooking techniques serves as the base of the culinary world today, in particular, his popularisation of the 5 mother sauces:
Béchamel (or white sauce)
Even with more sauces being created for Western dishes these days, it’s not hard to see that the mother sauces are the bases of those creations. E.g. white wine sauce and mushroom sauce are derived from velouté.
So, whether you’re serving up hearty Italian dishes or Western fusion delights, knowing the fundamental sauce tree is essential.
2. Plating and courses
Despite its ever-evolving definition, Western cuisine does have certain rules that stay true to the classics. Plating, for example, hasn’t changed too drastically. It is still common to see a plate of protein (either meat, fish or poultry) in combination with a starchy side (potatoes, rice or pasta) and some vegetables for a main course. Soups and salads are still served as starters, and the meal still closes with a dessert at the end.
3. Nordic influence
These days, the focus has turned to Nordic countries such as Denmark, Norway, Sweden and Finland, for their focus on region-specific ingredients and cuisine. With people getting more involved and interested in where their food comes from, this Nordic trend is impacting western cuisine all around the world with its culinary ideologies and cooking techniques.
From fermenting and pickling produce to curing fish, the definition of western cuisine is once more undergoing a makeover and emerging with a wider range of ingredients, styles and techniques than it had before.
Staying updated on food trends doesn’t just help you serve up more delicious meals; it keeps your restaurant top of mind among diners and those in the food business.