Some of Eat Out’s top 20 chefs weigh in on what restaurant trends they’d like to see the end of this year. From smears to spheres, here’s what’s on the outs in the culinary world.
Vetoed by: Chef Luke Dale-Roberts of The Test Kitchen
Time to put down those paintbrushes and chuck away the palette knife – the questionable smear of sauce on plates is out.
Vetoed by: Chef Freddie Dias of The Pot Luck Club
“I just want to have a good cup of coffee with a tried-and-tested blend. Coffee should be like your favourite winter jersey. It doesn’t need to be at the height of fashion, it just needs to be warm and comforting,” says Freddie.
Vetoed by: Chefs Scot Kirton and James Gaag of La Colombe
“Not everything people forage actually tastes good,” the chefs point out.
“I think the molecular trend has now finally reached its end, and more and more chefs are moving away from using spheres and other extreme molecular elements on their dishes,” says Chantel.
“The trend of charging exorbitant prices because you can get away with it for 6 months must die. [Similarly,] releasing a new wine with a four-figure price just because you can. This nonsense needs to be stopped. Even for tourists spending money, we are becoming an expensive destination that will collapse our industry,” says the chef.
Vetoed by: Chef Michael Cooke of Camphors at Vergelegen
The Nordic style of cooking emphasises old, pure and simple techniques and celebrates food that grows year-round in colder temperatures. (Think drying, smoking, pickling and curing.) “I don’t think it’s being done correctly locally, and it’s not reflective of our food culture in South Africa,” says chef Michael.
Vetoed by: Chef Bertus Basson of Overture
Nobody likes a bit of frilly foliage stuck in your teeth. Especially if it doesn’t lend anything to the dish.
Vetoed by: Chef Chris Erasmus of Foliage
“NO more plastic packaging,” says Chris. We’re on board with that! Luckily restaurants have been banding together to reduce their use of plastic, and brands are coming up with some inventive (and pretty) alternatives that can work for the industry.
Vetoed by: Marthinus Ferreira of DW Eleven-13
A review in exchange for a full tasting menu is an unfortunate trend the DW chef would like to see the back of.
Vetoed by: Adriaan Maree of Fermier
The Pretoria chef would like to see a lot less sweet-on-sweet. Does this mean that the freakshakes moment is officially over?
What are your most hated restaurant trends? Let us know in the comments below!
The nominees for the 2018 Eat Out Mercedes-Benz Restaurant Awards will be revealed very soon, stay tuned to Eat Out for the official announcement!