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11 Chefs Explain Which Food Trends They Wish Would Die

11 Chefs Explain Which Food Trends They Wish Would Die: © Line Falck/All Over Press/Corbis

© Line Falck/All Over Press/Corbis

Kale. Cupcakes. Brussel sprouts. Some foods seem to be everywhere these days, whether they’re welcome or not. To no surprise, people who create incredible meals for a living are sick of certain foods, too. So, as part of our interview series Amusing Bouche, we asked 11 chefs which food trends they’re sick of—and they didn’t hold back.

Spoon and Stable
Food without soul—I know it looks good on the plate, but how does it taste?

Ox & Son
I want to start out by saying I LOVE BACON. Bacon was a gift given to us from the pig god’s. And we must treat it as a most holy relic. But yes, I’m going to have to say bacon. It’s become a gimmick now. Bacon tastes great and is very versatile but come on with all the bacon stuffed bacon, bacon, bacon. Actually all this talk about bacon makes me want some bacon…can I change my answer to Kale? Yes, let’s go with Kale.

Restaurant 1833
Food trends come and go and cronuts have had their moment.

Lazy Bear
Kale. Fermented everything. Spice mixes (as opposed to singular and identifiable flavors).

LondonHouse Chicago
Using dietary restrictions as a fad. Most people who think or say that they’re allergic to something (i.e., gluten) likely aren’t. I believe in moderation and, as a chef, it takes time away from preparing a thoughtfully crafted alternative dish to adhere to those with actual allergies and aversions.

Small plates that are “meant for sharing.” I went to Kindergarten, I know the concept of sharing, and small plates are not meant for sharing. Big plates are meant for sharing. C’mon people.

I’m exhausted by half-assed kimchi. I have an incredible respect for traditional kimchi, but I can do without the 5 gallon bucket version that has become so popular. I’m sure most of the trendy kimchi production is done with little to no knowledge of the classic version. It’s an injustice to a dish that is so important to the foodways of an important culinary culture.

Compère Lapin
Brussels sprouts. Don’t get me wrong, I like them. I just think food should not be trendy, it should be seasonal.

The word “organic” has become a cheap marketing ploy with little to no meaning. I get the original intention but things have gone a bit too far. It’s become simply a way to justify charging double. I believe everyone should have access to great vegetables. It’s more expensive to buy enough vegetables for dinner than McDonald’s for the family. That’s not cool and it needs to change.

Craigie on Main
Cupcakes. Overuse of wild trees and plants, especially ones that don’t even taste good but they want something “foraged.” Saying, “farm to table.” “Secret” Burgers.

Miami Beach restaurant
Grass fed beef vs. Prime. People are very limited in their knowledge of what true grass fed beef really is, and they are basing their knowledge on what they read versus what they have experienced.

A few customers ask me if our steaks are grass fed but then when customers try them, they complain about the lack of fat and or how tough they are. I said, “That’s Grass Fed Beef.”

Don’t get me wrong, good grain and good corn are not unhealthy, but if you want grass fed, I’d suggest you order wild game like my buffalo tenderloin, as it has the moisture and fat and is far better than grass fed beef.

Trois Mec
Fat, fat, fat—like pork fat. I am so tired of seeing it everywhere.

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