Chefs in CRFA survey cite street food inspiration

TORONTO—Street food vendors and the plates they inspire made it on the top 10 list of Canadian food trends this year, in the annual Canadian Chef Survey conducted by BrandSpark International for the Canadian Restaurant and Foodservices Association.

Ethnic and street food-inspired appetizers, such as tempura and taquitos were number seven on the list, while food trucks and street food were number eight.

They pushed craft beer and microbrews, as well as quinoa and ancient grains from the top 10 list.

Meanwhile, gluten-free and allergy conscious items climbed from sixth place to third, in the survey of more than 300 professional chefs who belong to the Canadian Culinary Federation. It was conducted in February and March this year.

The list showed that local, sustainable and gluten-free are top of mind with culinary professionals in Canada.

The top 10 menu trends are:

1 Locally produced and locally inspired dishes

2. Sustainability

3. Gluten-free/food allergy conscious

4. Farm-/estate-branded ingredients

5. Simplicity/back-to-basics

6. Nutrition/health (e.g. low-fat, reduced sodium, antioxidants, high-fibre)

7. Ethnic/street food inspired appetizers (e.g. tempura, taquitos)

8. Food trucks/street food

9. Artisanal cheeses

10. Bite-size/mini desserts