10 Worst Trends of the Past Decade

Posted by on Oct 21

Note: TheCooksDen may receive a small commission from our partner should you choose to purchase this item

10 worst trends foamToday, the Chicago Tribune published results of a collection of surveys from celebrity chefs, restaurateurs, and food critics -- ranging from small-time business owners to corporate giants -- and compiled a list of the 10 Worst Dining Trends of the past 10 years.

"Bad trends were usually good trends, " New York chef David Chang commented. "They just got watered down into a really bad, overdone trend."

While the list takes on a humorous tone, it's deeply rooted in fact, as most who read the list will likely nod their heads and mumble, "Yup. I remember that. Yikes!"  Here are the critics' 10 Worst Trends, starting with the last on the list:

10. Fried Onion Blossoms; a "personal pet peeve" for many critics who wish its overt sweatiness and greasiness could be traded for something edible.

9. Molecular Gastronomy; while not all that bad, it's just overdone. Besides, "something feels disconnected when a chef has to buy a machine costing tens of thousands of dollars to cook," said Chang.

8. The $40 Entree; a trend which is deserving of JBF winners, but not necessarily your local neighborhood watering hole.

7. The Communal Table; as chef Michael Schwartz puts it, the arrangement just "assumes people who don't know each other want to sit together."

6. Proudly Obnoxious Fast Food; for example, Hardee's Monster Thickburger at 1420 calories per serving. Enough said.

5. Knee-jerk online reviews; specifically, online blog reviews of a restaurant's opening night. Rabelais owner Don Lindgren agrees, saying "to review it based on that first day is crazy and wrong."

4. Foam; as in, a glaze of kiwi-caramel foam over a gourmet dessert. Air bubbles really aren't the most flavor-enhancing concept.

3. The Menu as Book; a trend where simple menu items become a story of the food's origin, cooking methods, and the organic journey to the table. While entertaining, it's overbearing when everyone's doing it.

2. The Chef As Media Whore; a.k.a., the chef who becomes a sextuple-threat by cooking, selling, traveling, documenting, starring, and who knows what else. "There are celebrity chefs who manage to stay chefs and run excellent restaurants," says survey guru Tim Zagat, "but there are times when you wonder what a chef is supposed to be doing. TV brings people into their restaurant. But when do they find time to cook?"

And the number-one Worst Trend of the Decade:

1. Deconstruction. SF Chef Joyce Goldstein said it best: "I do not want a poached egg on top of carbonara sauce and the pasta on the side. I don't want the ingredients laid out before me anymore. I want a chef to show me how it is brought together."

Source: Chicago Tribune

Comments are closed.