The National Culinary Review® (ISSN 0747-7716), January/February 2025, Volume 49, Number 1, is owned by the American Culinary Federation, Inc. (ACF) and is produced six times per year by ACF, located at 6816 Southpoint Parkway, Ste 400, Jacksonville, FL 32216. A digital subscription to the National Culinary Review® is included with ACF membership dues; print subscriptions are available to ACF members for $25 per year, domestic; nonmember subscriptions are $40. Material from the National Culinary Review®, in whole or in part, may not be reproduced without written permission. All views and opinions expressed in the National Culinary Review® are those of the author and do not necessarily reflect the views and opinions of the officers or members of ACF. Changes of mailing address should be sent to ACF’s national office: 6816 Southpoint Parkway, Ste 400, Jacksonville, FL 32216; (800) 624-9458; Fax (904) 940-0741.
The National Culinary Review® is mailed, and periodical postage is paid at St. Augustine, Fla., and additional post offices.
POSTMASTER: Send address changes to the National Culinary Review®, 6816 Southpoint Parkway, Ste 400, Jacksonville, FL 32216.
As we reflect on 2024 and look ahead to the new year, I want to take a moment to recognize the tremendous efforts of our ACF Board of Directors and the National Office. They have demonstrated unwavering dedication and a shared commitment to our members. I am proud to say we will continue to work as a united team for you and the future leaders of this incredible organization. Together, we are building a stronger ACF-rooted in excellence, education, innovation, and industry partnerships.
Last year was a testament to the resilience and creativity that define us as culinary professionals. We’ve embraced challenges, celebrated achievements, and upheld the values of the ACF. Thank you for your passion, dedication, and commitment to the craft.
As we look to 2025, the future is full of promise. Our industry is evolving, and so is the ACF. Let’s continue to lead by example, shaping the future of food and nurturing the next generation of young chefs and culinary leaders. Together, we can accomplish even greater heights.
Our first monthly trend, Soulful Soul Food, celebrates a rich heritage and features three talented ACF chefs as they explore this cornerstone of American cuisine.
Also highlighted in this issue is the Milwaukee chapter, demonstrating what it means to unite chefs around shared goals and community service. We’re also thrilled to spotlight the 2024 Chef Educator of the Year, Katrina Warner, CEC. Chef Warner’s contributions to culinary education are a reminder of the profound influence we have as mentors.
The PRESIDENT'S MESSAGE
Segment Spotlight highlights university chefs, including Central Regional Vice President Chef Rajeev Patgaonkar, CEC, AAC, with Michigan State University. University kitchens are incubators of creativity, and these chefs are redefining dining experiences for students and faculty alike. This issue also celebrates Peking Duck in time for Chinese New Year celebrations in January. In Health, we uncover the power of mushrooms.
And finally, our partnerships with industry associations across various segments—from hospitality to healthcare and culinary education—have provided valuable insights into what’s ahead in the State of the Industry feature.
As we look to 2025, the future is full of promise. Our industry is evolving, and so is the ACF. Let’s continue to lead by example, shaping the future of food and nurturing the next generation of young chefs and culinary leaders. Together, we can accomplish even greater heights.
As your ACF National President, my commitment remains unwavering: Chefs, I’ve got your six! Let’s continue to support one another, share ideas, and grow together. Please don’t hesitate to reach out. Here’s to a fantastic year ahead, filled with opportunity, inspiration, and culinary brilliance.
Yours in service and in craft,
René J. Marquis, CEC, CCE, CCA, AAC National President, American Culinary Federation
NEWS Bites
ACF MasterCraft Cannabis Summit
May 2–4, Niagara Falls Culinary Institute, Niagra Falls, N.Y.
Discover the future of cannabis-infused cuisine at the ACF MasterCraft Cannabis Summit, an immersive educational experience designed for culinary professionals and enthusiasts eager to explore the intersection of food and cannabis. This summit, led by industry experts, delves into responsible consumption, extraction techniques, dosage control, and innovative culinary applications through engaging workshops, seminars, and discussions.
Attendees will gain hands-on knowledge from renowned Chefs Nathan Koscielski, CCE, and Travis Peterson, who will present four in-depth educational sessions exploring the latest trends and best practices in cannabis-infused gastronomy. Participants can also take the ACF Culinary Cannabis and Edibles Specialized Certificate Exam to earn a specialized certification. Register at acfchefs.org/events/summits
ACF National Convention Registration Now Open!
Join us July 27-31 at Caesars Paris Casino and Resort in Las Vegas for an inspiring lineup of presenters and our signature trade show featuring vendor partners presenting their latest products and innovations. ACF national award competitions will take place right on the convention floor again this year, so you can catch all the action and cheer on your colleagues and peers! Register at ACFconvention.com
2025 ACFEF Knowledge Bowl
The 2025 rules and guidelines for the ACFEF Baron H. Galand Culinary Knowledge Bowl have been released. Start putting together a team and get ready for an exciting competition year! Application deadline is June 1.
Learn more at acfchefs.org/knowledgebowl
“I know that our students are very proud of participating in the Knowledge Bowl, and I believe that it instills a work ethic and confidence in them that they might not get otherwise.”
Meghan Roddy, CEPC, coach, Utah Valley University, Orem, Utah
Certification Practical Exams
Practical exams, required for earning and maintaining ACF certifications, assess your skillset based on the certification level you are pursuing. Each level has specific requirements, including what dishes to prepare, the time frame for the exam, and other important details, all of which are outlined in the candidate handbook. Exams are conducted at various locations across the country throughout the year. Be sure to check the upcoming practical exam schedule to find and register for an exam! Visit acfchefs.org/certify for a list of upcoming practical exams
ACF Online Learning Center
The ACF Online Learning Center (OLC) offers a variety of courses, demonstrations, webinars, and NCR quizzes that can be used for certification requirements and Continuing Education Hours (CEH). Visit acfchefs.org/olc to explore all the courses, from garde manger to culinary nutrition, accounting, safety and sanitation, beverage management and more
Specialized Certificates
ACF specialized certificates are available through the ACF Online Learning Center. In 2025, we’ll introduce new and exciting specialized certificates while also revamping our current offerings, which include culinary essentials, baking/pastry essentials, culinary cannabis and personal chef certificates. Visit acfchefs.org/olc to learn more
Ingredients of the Month:
Earn CEHs by exploring our Ingredient of the Month series. This January, discover the versatility of jackfruit, from its unique texture to its popular uses in plant-based cuisine. In February, dive into the culinary applications of grits, a Southern staple.
Learn the backstory, typical uses, and recipes! Start learning today in the ACF Online Learning Center.
Flex Win YOUR SKILLS &
Exciting Competitions Kick Off Nationwide
The 2028 ACF Culinary Team USA, made official in November, has begun the planning for monthly practices and preparation for upcoming international competitions, starting with the Culinary World Cup in September in Luxembourg. Check out the team and managers at acfchefs.org/teamusa
“The culinary competition committee is very excited to begin our regional qualifiers for 2025! We are expecting very highly contested regional competitions for the Chef of the Year, Pastry Chef of the Year, Student Chef of the Year, Student Pastry Chef of the Year, and Student Team National Championship categories. The Northeast Regionals kick off March 6-8 at Columbus State Community College in Columbus, Ohio, followed by Western Regionals at the College of Southern Nevada, March 14-16. The Central Regionals will take place at Metropolitan Community College March 28-30, followed by the Southeast Regionals at the HGTC International Culinary Institute of Myrtle Beach, April 3-5.”
A Message from the ACF Competition Chair, ACF Chef Frank Costantino, CEC, CCA, CCE, CEPC®, AAC
Here are just some of the main benefits of competing:
• Flex your culinary creativity and style
• Learn and showcase important skills like time management and organization
• Find new cooking and presentation techniques
• Bond w ith your peers, network with industry leaders and learn from seasoned ACF chefs
• Get inspiration and/or inspire others
• Earn ACF continuing education hours
• Be a part of the community, raising the standards of culinary excellence and professionalism
Visit acfchefs.org/competitions to learn more and to see the full schedule of upcoming competitions
Gold MEDAL WINNERS
Nov 1, 2024 – ACF Michigan Lakeshore
SP: Laura Hayes Brown
SK: Kevin M. Craghead
KC: Nicholas Giambrone, CCC®; Lionel Hughes, CEC
F: Lionel Hughes, CEC (F4); Kevin L. Penn, CEC, CCA (F1); Yudel A. Torres Suriel, CEC, CEPC (F4)
KP: Samantha Joslin, CWPC®
SW: Steven T. Stempnik, CC®, CPC®
Nov 8-9, 2024 – ACF Kansas Johnson County Community College
SC: Kelli Danelle Marks (SC-4)
SKC: Michelle Nichols (SKS7); Aries Nichols (SKC2); Jacob D. Ridley (SKC1); Meaghan Jones (SKC3)
SP: Johanna Feuerborn (SP-2)
Nov 16, 2024 – ACF Team USA Tryouts
F: Lionel Hughes, CEC (F3)
Dec 7, 2024 – Gerard Molloy Memorial Challenge
SKS: Daniel Dunn, Ronald Fernandez, Yoana Moreno Gonzalez, Karima Abou Hamed
Image from the 2017 Student Team National Championship
ACF Chefs of Milwaukee held its annual Chef of the Year Gala in October at Weissgerber's Golden Mast in Okauchee, Wisconsin. ACF Chef Joe G. Aiello, CEC, AAC, HOF, AAC chair, was the keynote speaker for the event, which featured ACF Chef Bill Pigram, the chapter’s 2025 Chef of the Year. The event raised over $3,500 for scholarships to Milwaukee Area Technical College and Waukesha County Technical College’s culinary programs.
ACF Chef Joe Aiello, CEC, AAC, HOF, was inducted into the Carime Society of San Francisco, a culinary organization awarding medals to local chefs. The society awarded Chef Aiello with medal No. 206.
The ACF Greater Grand Rapids chapter hosted its annual Taste of Hope event, which raised $360K for the American Cancer Society and, chapter scholarships, and educational programming. The event, co-founded by ACF GR Past President and Chairperson Shawn Kohlhaas, also featured a cooking competition with ACF Chefs Sunder Pels, Oscar Moreno, Mick Rickerd, and Bryan Nader (chapter president) competing with support from students from the ACF-accredited Kent Career Technical Center. ACF GR Vice President Justin Stermin served as the lead of the event’s culinary committee, which also includes ACF Chefs Nicole
Walters-Heppe and Stephan VanHeulen, James Gottwald and Sophia Frank. Competition judges included ACF Chefs Kurt Kwiatkowski , CEC, CCA, AAC, Jacob Bandstra , CCC and Brian Williams.
Assabet Valley High School in Marlborough, Mass., held its 2nd Annual High School Culinary Arts Food Show in November. Led by ACF Chef Louis Trudeau, culinary arts instructor, with support from the ACF Epicurean Club of Boston, the show had 120 student attendees and 18 chef instructors, including those from 12 other high school culinary art programs in the state.
The ACF Professional Chefs Association of South Jersey hosted the 14th annual chapter Veteran’s Brunch, in November at the New Jersey Veterans Memorial Home at Vineland. Chapter President Chef David Goldstein renamed the event this year to The Wolfgang Geckler Veterans Brunch in honor of ACF Chef Wolfgang Geckeler, CEC, AAC, HOF, a veteran and chapter member who passed away last year. Volunteers included students and chefs/instructors from local high school culinary programs.
IN MEMORIAM
We honor the memory of chefs who have passed, recognizing their invaluable contributions to the culinary world and their lasting influence they’ve had on the industry.
• ACF Chef Leslie L. Bartosh, CEC, AAC
• ACF Chef Claudio Ferrer, CEC, AAC
• ACF Member Francine Greff, HAAC
• ACF Chef Michael Troidle
STATE of the INDUSTRY
Industry experts weigh in on the key issues & challenges shaping the future of foodservice
By Patricia L. Fitzgerald
Industry forecasts can be as unpredictable as weather predictions. Evaluating our current position is crucial for planning future steps, as relying on the status quo often leads to stagnation. For culinary professionals, a thorough state of the industry report would typically require a year or more to compile. However, this abbreviated analysis focuses on four key segments: research, restaurants, healthcare, and culinary education.
AI Meets Innovation
One could say that anticipating—and shaping—the future is part of the raison d’être of the Research Chefs Association (RCA), which integrates food science and culinary arts expertise to elevate product development. ACF Chef Charles Hayes serves as RCA President and Vice President of Culinary Innovation at Deli Star Corporation and affirms that artificial intelligence (AI) is buzzing in the industry. Still, he cautions that the noise may offset practicality.
“There is a lot of interest in AI as a likely tool in new product development,” he says. “AI can create baseline formulas, but I have yet to see a system that can actually develop product without the human element.”
Previous “it” trends, like the obsession with plantbased food products, have cooled down, but Chef Hayes reports that those trends are not going away. “There is proven market demand, and new ingredients continue to evolve. Don't be surprised to see seaweed, kelp, and other aquaculture products used in plant-based foods. They are here to stay.”
Ongoing skilled labor shortages remain an influential challenge. “Ease of preparation with limited labor is pressuring the marketplace,” observes Chef Hayes. Hayes
predicts high demand for sous vide, pre-portioned, raw, seasoned, ready-to-cook proteins. Meanwhile, financial constraints make investing in innovation even more difficult for larger manufacturing companies. “Margins are tight, while costs—labor, overhead, utilities, freight—continue to increase. We’re seeing more focus on core competencies rather than innovation.” However, Chef Hayes is more optimistic about opportunities for smaller, more nimble companies to thrive in this environment.
Restaurants Under Pressure
Longtime restaurant industry expert and former Technomic exec Darren Tristano, founder and CEO of Foodservice Results, expects that “2025 will continue to be the survival of the fittest for many restaurants.” Economic uncertainty will force the closures of weaker chains and independents. “Ultimately, there are too many restaurants open and too many new openings,” he assesses. “I expect a reckoning as early as January, with many restaurants struggling just to make it through the holidays.”
ACF Chef Charles Hayes, Vice President of Culinary Innovation, Deli Star Corp., RCA President
Tristano’s sobering outlook extends to on-premise traffic. “Consumers are struggling with higher prices and will continue to eat at home more often to compensate,” he says. Despite a more acceptable inflation rate, food prices are unlikely to drop, putting greater pressure on operator margins. Look for buffets to disappear and portion sizes to diminish as a result.
He’s optimistic about operations catering to healthconscious diners, expecting growth in plant-based foods and gut health options. Trends also include more use of predictive analytics, personalized marketing, automated delivery, cloud kitchens designed for delivery/takeout, digital ordering via QR codes, kiosks, and apps, and pickuponly drive-thru mode.
Healthcare’s Bright Future
ACF Chef Jeffrey Quasha, CEC, CCA, AAC , senior director of culinary innovation at Morrison Healthcare, is notably optimistic about the future of food service. He’s particularly positive about labor in the healthcare segment, stating, “We’ve shifted and adapted our labor needs. We’re in a new normal,” he says. “We’re going back to actually cooking, and that’s going to attract great cooks and chefs.” With growth in acute care, long-term care, and senior living, he adds that this segment is expanding and offers a strong quality-of-life balance.
Chef Quasha is also excited to turn challenges into opportunities. “As a profession, chefs have been late to the game regarding local sourcing and sustainability. We’re starting to buy into ideas like regenerative agriculture and committing to local growers and producers,” he says. Global menu trends are here to stay as well. “There are so many ethnic pockets within every community, and we have to be more cognitive of these,” Chef Quasha notes. “Hospitals are often the center of town, and you see every generation and ethnicity represented in patients, families, and staff.” Chef Quasha acknowledges that continued fears of inflation and impacts on pricing will require ever greater intention when writing menus. “We don't buy a
new product unless it has at least five menu options across different dayparts," he explains.
This thoughtful approach ensures sustainability while keeping offerings innovative and cost-effective in an everchanging market.
Rethinking Culinary Education
ACF Chef Paul Sorgule, MS, AAC , founder of Harvest America Ventures, has been working in, writing about and consulting for the culinary education sector for decades. “We must stop thinking that degrees are the only way to move forward,” says Chef Sorgule. “Degrees are expensive for both the provider and the student, and they take time to deliver. But we live in a world where patience is in short supply and a need to return on investment rules the day. Employers want graduates who can hit the ground running with very strong foundational skills, knowledge of the kitchen environment, the ability to multitask and to be conscious of speed without sacrificing quality.”
While it’s imperative to teach and train to competence, leading to confidence, Chef Sorgule recognizes the rapidfire pace of change today. “The skills a graduate has today may be obsolete in a few months, creating a significant need for ongoing education,” he says, expecting greater use of videos, webinars, workshops, and certificates. “Schools must be flexible and aggressive when it comes to innovation. Programming must be current, appropriate, cost-effective, convenient, and cognizant of a student’s time.”
ACF Chef Paul Sorgule, MS, AAC, founder of Harvest America Ventures
ACF Chef Jeffrey Quasha, CEC, CCA, AAC, Senior Director Of Culinary Innovation, Morrison Healthcare
WI012 ACF CHEFS OF MILWAUKEE, INC
By John Bartimole
The ACF Chefs of Milwaukee, Inc., founded in 1976, has a core group of about 70 members serving southeast Wisconsin. ACF Chef Joseph Parajecki, executive chef of the Polish Center of Wisconsin and the chapter’s president, currently serving his third term through 2026, says the chapter emphasizes nurturing students and chefs.
“We have excellent relations with two ACF-accredited trade school programs in culinary arts,” says Chef Parajecki, noting the schools are Waukesha County Technical College and Milwaukee Area Technical College, the latter of which he is an alum and serves as chairman of the advisory committee. “The schools have their students join our chapter in their second year, so, when they graduate, they get ACF certifications. Of course, students coming to our meetings meet professional chefs who they can approach and ask for advice and career direction, and the chefs get to mentor them. It’s a win for all of us.”
Chef & Child Commitment
The chapter’s dedication to youth shines through its Chef & Child committee, chaired by ACF Chef Lisa McKay. One of the committee’s main activities involves planning and hosting the chapter’s annual Kids Culinary Summer Camp, attracting more than 100 students annually. The camp typically takes place for a week and draws children ages 7 to 17.
“With the younger kids, we keep enrollment to about 30 to 40 students and the kids have a blast learning cooking and baking fundamentals as well as food safety and sanitation,” Chef Parajecki says. “We’ve had them make fried green tomatoes, macaroni and cheese, scrambled eggs—easy dishes like that. The older program usually has about 80 students, and they arrive at 9 in the morning and go until 4:30 in the afternoon. The Wisconsin Beef Council sponsors a burger contest for the kids, and it’s judged by our chefs and restaurant owners. The kids build some incredible burgers. And it’s a fun experience for everyone.”
On the camp’s last day, the students invite their families and cook brunch for them. “One year, we couldn’t do the competition, and the kids did a barbecue instead, which they brought home to their families,” Chef Parajecki says.
One of the rewards of introducing young people to the culinary profession, he adds, is that “we’ve been doing it long enough that we see some of those kids go on to work in the profession.” That emphasis on youth continues with the chapter’s scholarship programs. “Virtually every dollar we raise goes to those scholarships.”
Chapter Education
Professional development is another chapter priority. “Every one of our monthly dinner meetings features some kind of an educational opportunity,” Chef Parajecki says.
“We’ve focused on sausage, brisket, barbecue, cheese—we try to present something meaningful with each meeting.”
Sometimes, topics are non-culinary-related. “For example, we had a CPA present at one of our meetings and talked to us about legitimate tax write-offs we could be missing,” Chef Parajecki says. “He asked us, ‘How many of you tracked the miles to this meeting? Because those miles are tax deductible as a part of doing business.’”
Membership Growth
Monthly meetings remain at the core of the Milwaukee chapter’s focus for attracting new members.
Today, Chef Parajecki says, the chapter’s membership is growing. “We welcome any chef to come to our meetings,” he says. “We want them to see what we have to offer and to enjoy the camaraderie we have. Additionally, we don’t limit our competitions to ACF members—all are welcome.”
Chef Parajecki, who recently was honored with a Cutting Edge Award at the 2024 ACF National Convention in Phoenix, says focusing on education and youth is integral to the profession’s future.
“We need to advocate for changes in the restaurant industry, because there is truly a shortage of workers,” he says. “There’s just not enough help, people are working unbearable hours, and the benefits have to be improved.”
Still, Chef Parajecki remains optimistic. “We are here to support everyone because we believe in the value of the profession,” he adds. “Our chapter is growing, and that’s a sign of interest in culinary and in its future.”
ACF Chefs of Milwaukee, Inc
President Joseph Parajecki
Vice President William Pilgrim
Secretary Dennis Stukel
Treasurer Douglas Leonhardt II
Past President Derek Small
Executive Director Kathy Hopp
Certification Chair Brian Taborski, CEC, CCA
Competition Chair Harold Riley
Chef & Child Chair Lisa McKay
Board Purveyor Tim Schmidt
Social Media Director Grant Tipton
Education Chair Jack Birren, CEC
Director at Large Nicolas Ramos
From left: Members from the ACF Chefs of Milwaukee chapter; AAC Chair Joe G. Aiello, CEC, AAC, HOF (left) and Chef Joseph Parajecki (right) at the Milwaukee chapter Chef of the Year Awards Gala & Fundraiser.
TRANSCENDS HARDSHIP TO CELEBRATE HERITAGE, LOVE AND COMMUNITY Soul Food
By Kenya McCullum
American slaves toiled under the weight of brutal servitude, desperately needing their strength. But nourishment was rationed—limited to throwaway pieces of meat from their owners and the meager ingredients they were allowed. Some pig intestines here, some greens there, and lots of shortening.
Despite their struggles and limited resources, American slaves used creativity to make sustenance from very little. In the process, they pioneered a cuisine that has endured long past their emancipation.
Soul food, despite its painful origins, isn’t just about struggle—it’s about love. It’s about young children helping their elders in the kitchen, learning recipes often
shared but rarely written down. It’s about extended families creating memories around the dinner table during holidays. It’s about nourishing both the body and the heart.
“Soul food has the ability to not only provide nourishment to the body but to the places that are broken in our world, in our community,” says ACF Chef LaKisha Harris, owner of Michigan-based Soul Filled Restaurant and Catering and chair of the ACF’s Culinary Opulence Representing Everyone (C.O.R.E.) Program Task Force. “It is the recipe for how we should treat one another. It is the recipe for how to show love to others.”
SPINS ON SOUL
Chef Harris shows her love for her fellow Michiganders through her signature dishes, each featuring a spin on soul food staples. For example, her “Get Yo Man Fried Chicken” showcases a unique preparation technique.
“Oftentimes, people say if you season your flour, you don’t have to season your meat, and that’s not true,” says Harris. “I season my chicken with smoked paprika, salt, pepper, onion powder, and garlic powder—and I also season my flour.”
Harris has her own method for binding the seasoned flour to the chicken. Instead of buttermilk, she uses yellow mustard, adding a bright golden color without altering the taste. While rolling chicken in mustard may sound unconventional, Harris says this type of ingenuity defines the essence of soul food.
“Enslaved people couldn’t just go to the store and purchase buttermilk or eggs. Yellow mustard is a perfect binder, and we use it in a lot of coatings and breadings. Even though we’re no longer enslaved, one thing unique to our experience is that we hold on to the traditions of our ancestors,” says Harris.
“That’s what soul food is—it’s birthed out of what you have in your pantry and what you
Enslaved people couldn’t just go to the store and purchase buttermilk or eggs. Yellow mustard is a perfect binder, and we use it in a lot of coatings and breadings.
That’s what soul food is—it’s birthed out of what you have in your pantry and what you can make work.
ACF Chef LaKisha Harris, owner of Michigan-based Soul Filled Catering & Private Chef Services, and chair of the ACF’s Culinary Opulence Representing Everyone (C.O.R.E.) Program Task Force.
A SoulfulINDULGENCE IN EVERY BITE
For ACF Chef Keith Taylor, soul food is an indulgent and authentic experience—one that makes people savor every flavorful bite.
“Soul food is like ice cream; it’s indulgent. You don't have ice cream every day, but when you decide you want it, you go all out,” says Chef Taylor. “Soul food and barbecue are the same way. When you decide you want it, you make sure you get it.”
One example of Chef Taylor’s decadence is his jambalaya recipe—a Southern staple that takes on a unique twist in every kitchen. Chef Taylor opts for a Creole version, infused with tomatoes and the “Holy Trinity” of celery, peppers and onions.
He begins by roasting garlic in a hot pan, then adds caramelized andouille sausage cut into small coins.
Next, he adds chicken, thyme, oregano, clam stock and hand-crushed Creole tomatoes.
“The key is to add shrimp and cooked rice, letting the clam stock, meat juices, Creole tomatoes and the Holy Trinity tighten up,” Chef Taylor says. “That way, you can eat it with a fork instead of a spoon. I finish it with green onions, a dusting of bay spice for that Louisiana flavor and fresh Italian parsley. Simple, but effective.”
Soul food is like ice cream; it’s indulgent. You don't have ice cream every day, but when you decide you want it, you go all out.
ACF Chef Keith Taylor, owner of Zachary’s BBQ in Pennsylvania
SOUL CONNECTS US ALL
It doesn’t have to be grits or collard greens or any of that kind of stuff. It doesn’t have to be that. It could be your grandma’s chicken pot pie that’s absolutely amazing. It could be just something that actually touches you and fulfills you spiritually and physically when you eat it.
For ACF Chef Darrick Tucker, soul food evokes memories of family gatherings, big Sunday dinners and holiday feasts.
“It goes back to those Thanksgivings and Christmases when you’d see family you don’t get to see all the time,” Chef Tucker says. “That’s what soul food is to me. It’s special. You look forward to it all year."
“To me, no matter what your culture may be, no matter who you are, you have that kind of food that is your soul food. It doesn’t have to be grits or collard greens or any of that kind of stuff. It doesn’t have to be that. It could be your grandma’s chicken pot pie that’s absolutely amazing. It could be just something that actually touches you and fulfills you spiritually and physically when you eat it,” he says.
Chef Tucker brings that same energy to his restaurant with his bread pudding, a beloved soul food dessert that embodies comfort, tradition, and resourcefulness. Made from simple, humble ingredients like bread, eggs, milk, and sugar, it transforms into a rich, warm treat that's both satisfying and nostalgic. In the heart of soul food culture, bread pudding is often crafted with love, passed down through generations, and served as a sweet finale to family meals.
ACF Chef Darrick Tucker, owner of Southern Roots in Indiana
Crispy, TIME
LESS
THE ALLURE & VERSATILITY OF PEKING DUCK
By Jeffrey Spear
On National Peking Duck Day (Jan. 18) and Chinese New Year (beginning Jan. 29), Peking Duck will take center stage on menus across the country. Once reserved exclusively for Chinese emperors, this dish has evolved over thousands of years. Today, it is celebrated globally as a culinary masterpiece—crisp-skinned, thinly sliced roasted duck, typically served with Chinese pancakes (Chun Bing), fresh scallions, and sweet hoisin sauce.
Although the Pekin has traditionally been the breed of choice for Peking duck, other varieties, such as Muscovy and Moulard, are gaining traction. More broadly, the duck itself is enjoying a culinary renaissance.
That’s according to Joey Jurgielewicz, Director of Business Development at Joe Jurgielewicz & Son Ltd, one of the largest purveyors of Pekin Duck for the restaurant, club, resort, and food service industries.
The culinary appeal of duck has also caught the attention of Chef Eric Greenspan, who at his Los Angeles pop-up restaurant, duck, elevates duck to new heights. “There’s so much you can do with it that goes well beyond traditional applications,” says Greenspan.
His popular duck dishes include duck carnitas, duck arancini, grapefruit-and-black-pepper-lacquered duck breast, five-spice duck wings, and a confit of duck leg glazed in a date, hoisin, and lemon pepper sauce.
Whether you're celebrating National Peking Duck Day, welcoming the Chinese New Year, or simply seeking to add a new protein to your menu, Peking Duck delivers an enduring appeal that consistently delights diners. Its rich history and exquisite preparation make it a standout dish that transforms any dining experience into a memorable occasion.
“Duck is no longer limited to high-end restaurants; it’s becoming more frequently served in casual settings as duck tacos, duck sausage, duck empanadas, duck burgers and duck wings, Chefs are discovering that, pound for pound, duck is less expensive than other premium proteins, enabling them to introduce innovative small plates, salads and even bar snacks to their menus.”
Joey Jurgielewicz
ACF Chef Katrina Warner, CEC , began her culinary career by following her brother’s lead—not only enrolling in culinary school but also landing a job as a dishwasher at a restaurant where he had worked.
The 2024 ACF Chef Educator of the Year described those decisions as “somewhat of a freak accident.” But, she says, “I quickly learned that I enjoyed putting out good food and receiving feedback.”
The apple didn’t fall far from the tree. Warner’s grandparents, who emigrated from Germany, opened a deli in New York City and owned a dairy farm and custard stand.
In addition to serving others, Warner says she loves the steady stream of education the culinary industry offers. “We’re all learning as we go along,” she says. She quickly realized that her ideal career path—culinary education— would combine her love of cooking with her passion for learning and teaching others.
“Believe it or not, I’m still working at the same place where I started as an instructor in 2002—Tarrant County College in Arlington, Texas,” she says. “I had enjoyed student teaching, and when the opportunity opened up to join there, I jumped at it. And I’ve never left.”
Her goal is simple: “I really enjoy helping other people,” she says. “If I can take my expertise and knowledge and impart that onto someone else, that is incredibly satisfying. It’s very gratifying, especially with
FUTURE INSPIRING CHEFS
How ACF Chef Katrina Warner, CEC, empowers students and earned the title of 2024 ACF Chef Educator of the Year
By John Bartimole
students who really want culinary as their career. I teach them everything I can. I try to give them the confidence they’ll need to be successful.”
Through her teaching style, Warner seeks to emulate the chefs who taught her. “The chefs who were hard on me were also interested in my growth and learning,” she says. “I ask my students a lot of questions to make sure they’re retaining what I’m teaching. In fact, I even ask advanced students basic questions just to ensure they know what they need to know before they leave.
“After all, yes, we are cooking for other people, which is an honor, but we’re also dealing with people’s health. Like surgeons, we have to wash up, be sanitary, wear gloves and provide wholesome, good food.”
Warner also challenges her students with questions like: “Do you want to be cooking for others 20 or 30 years from now? Why are you here? What is your goal after college?”
Despite her confidence in the classroom, Warner was completely unprepared to receive the honor of 2024 ACF Chef Educator of the Year.
“I couldn’t believe I was chosen for the award,” she says, adding with a laugh, “When I got up to speak, my right knee was shaking so badly.”
Warner credits her students with helping her prepare for the rigors of the competition. “They gave me great feedback and criticism,” she says.
“There are a lot of people still trying to find their careers,” she says. “I suggest culinary to them. There are also many people looking for a second career, and culinary is certainly an option. Perhaps they were laid off, their jobs were eliminate, or they just got burnt out. Culinary is a great option for them to consider.”
I REALLY ENJOY HELPING OTHER PEOPLE. IF I CAN TAKE MY EXPERTISE AND KNOWLEDGE AND IMPART THAT ONTO SOMEONE ELSE, THAT IS INCREDIBLY SATISFYING.
- ACF Chef Katrina Warner, CEC
Can you tell me a little about your journey to becoming a chef and getting involved with the ACFEF Chef & Child Initiative?
"I've been an ACF member for almost 20 years, and I got my CEC certification in 2011. I came from Bangladesh to the United States and worked my way through various roles, including executive chef at high-end hotels and at Virginia Tech. When I moved from New York to Nebraska, I found out about the Chef & Child Initiative [through the Professional Chefs and Culinarians of the Heartland] chapter and started working with kids, teaching them about cooking and food. I did some activities like chocolate-covered strawberries with kindergarteners. Over time, I did more activities with kids and their families. When I went to the Worldchefs Congress in Singapore recently, I heard ACF Chef Vanessa Marquis, CEC, AAC , chair of the ACF Chef & Child Task Force, speak about the program, and I realized I needed to reconnect."
2. How do you manage to fit these community activities into your busy chef schedule?
"It’s not easy, but I believe it’s my duty as a chef to give back to the community. I make time for volunteer work by organizing my schedule and prioritizing these activities. Whether it’s taking time off from work or working extra hours on other days, I believe in the importance of being involved in community efforts, especially when it comes to supporting young kids and teaching them about food."
GROWING
Futures & GROWING
Empowering children & families through cooking, gardening and the ACFEF Chef & Child Initiative
We sat down with ACF Chef Nazim Khan, CEC , executive chef at Bryan Medical Center in Lincoln, Neb., a passionate advocate for the ACFEF Chef & Child Initiative, as he shares his journey of teaching kids and families the importance of healthy food and hands-on cooking. Through community-driven events and with support from internal stakeholders at Bryan Health and community leaders, Chef Khan hosts many events throughout the year to develop essential skills in the culinary industry and teach children and teens where their food comes from and how to prepare healthy dishes. Chef Khan is also working on an e-cookbook— produced in-house and set to be released this year—featuring more than 70 recipes incorporating superfoods.
3.
Can you tell me about a specific event where you worked with kids and families?
AQ"One example is the garden party we had this summer, where I worked with local families and taught them how to make pasta salad with fresh herbs and tomatoes they grew. We also ran a summer culinary boot camp, a fantastic opportunity for our local kids, especially those who may not have access to healthy food options at home. At the camp, I guided the kids through preparing a salad using garden ingredients they had learned about the day before. It was a hands-on experience where they learned about fresh ingredients like cucumbers, tomatoes, and parsley, and I took time to explain the nutritional benefits of each ingredient."
4. Why do you feel it’s important to teach kids about food and cooking?
"I feel that it’s important to create fun, educational events that involve both kids and their parents. Many kids don’t know where their food is sourced, so I want them to feel the soil, see the plants grow, and understand how fruits and vegetables are harvested. I also want kids to be able to see other chefs and learn about what they get to do. If we don't train our young generations when they're growing, then we are not really engaging them and we’re not showing them the right path to follow. Not everybody has to be a chef, there are so many other jobs you can have in the food industry."
ACFEF Chef & Child Initiative
Classical
Chefs and apprentices from the culinary team at The Greenbrier Resort in White Sulphur Springs, W.V., collaborated on both a classical and modern version of Chef Auguste Escoffier’s Dover Sole á La Normande . For the classical version, Junior Chef Apprentices Rayna Hall and Zachary Cerqueda-Homsher (with some coaching by Greenbrier Senior Chef Gerson Gutierrez) followed Escoffier’s method for poaching the sole and other fresh seafood—crayfish, prawns, freshly shucked oysters and mussels—in a classic fish fume. For the sauce normande, Chefs Hall and Cerqueda-Homsher diverted from the recipe by preparing their own calf’s foot jelly as a thickener for the cream sauce, and also blended some of the oysters into the sauce for a slightly briny endnote. Instead of plating the dish banquet-style per Escoffier’s recipe, the duo prepared a two-portion, tableside serving with the whole fish at the center of the plate in a bed of sauce and encircled by the shellfish, housemade diamond-shaped croutons and shaved black truffles. “I really liked the idea of presenting this dish because it highlights the region of Normandy with all the fresh seafood, but it also left us some room for creativity,” Chef Hall says.
Modern
For the modern interpretation of Dover Sole á La Normande, Greenbrier Chef de Cuisine Darby Blount (a 2020 apprentice graduate) and Assistant Executive Chief Steward Luis Solorio (a 2016 graduate) prepared a Dover sole roulade with scallop and crawfish mousseline, coating the roulade in green herbed breadcrumbs to add more color and texture. For a twist on the mushrooms and a fun optical illusion, the duo prepared a horseradish-flavored meringue piped to resemble beech mushrooms. “I love surprising guests with tricks that play with the eyes and when there’s a little crunch factor,” Chef Blount says. Also on the plate: fried oysters, shaved truffles, a classic sauce normande tie-dye-swirled with chive oil, and mussels tossed with a seafood XO-sauce-style chutney developed by Chef Solorio.
CLASSICAL
CLASSICAL
MODERN vs.
Photo Credits: Mike Wyatt
WHAT'S NEXT IN 2025?
ACF proudly presents this 2025 Trends Report, a curated exploration of the trends shaping the
From soulful dishes with modern twists, to renewed excitement around pizza, new menu innovations for vegetables and groundbreaking technologies transforming kitchen operations, this forecast offers a comprehensive look at how chefs, restaurateurs, and diners are shaping what’s next.
Let this report be your guide to navigating 2025’s most compelling culinary movements and to prepare for a future full of flavor and inspiration.
DETROIT-STYLE PIZZA
GROWTH ON U.S. MENUS
Global PIZZA INSPIRATIONS
Regional Classics, Global Inspirations
Pizza is experiencing an unprecedented renaissance, with chefs reimagining traditional styles and incorporating global inspirations. They’re also embracing regional U.S. variations— Detroit-style pizza, with its crispy, square edges and brick cheese blend, saw a whopping 117% year-over-year increase in menu penetration in September 2024, according to Datassential research. Grandma pizza—a thin, Sicilian-style pizza typically baked in a sheet tray and popular in Long Island, New York— had a 35% increase in menu appearances the last year, followed by classic New York fold-over style (20%) and Chicago-style deep dish (15%). St. Louis-style, with its cracker-style crust, sweet sauce and Provel cheese is also growing, Datassential noted. Fusion pies also take center stage, with pizzas inspired by Middle Eastern za’atar, Korean bulgogi, and Indian naan. Additionally, af&co notes the rise of Instagram-friendly toppings like pistachios, which add visual appeal and a unique nutty flavor to savory or dessert pizzas.
5X GROWTH
HOT HONEY ON MENUS IN 4 YEARS
Exclusive pizza trend research from Datassential highlights emerging ingredients gaining traction on pies. For example, hot honey has grown more than five times (430%) on pizza menus in the last four years, adding a sweet-and-spicy dimension that consumers increasingly crave. Pepperoni cups, the caramelized, curled meat topper achieved through higher heat applications, have grown five times more on pizza during that time frame. In just the past year, cotija cheese has grown on menus by 115%, sometimes as part of Mexican-inspired street corn pizza. Other trending pizza toppers (ranked in order of menu growth increases in the last year) include garlic herb flavoring, spicy barbecue, poblano peppers, dill pickles, and vodka sauce, according to Datassential menu research.
Consumers are also drawn to innovation in crusts. Cauliflower crusts, offering gluten-free and health-conscious options, have grown by 367% over the past four years, according to Datassential, reflecting a demand for traditional dough alternatives.
Soulful SOUL FOOD
Embracing Heritage, Flavor and Comfort
In 2025, soul food continues to evolving as chefs honor its rich heritage, while introducing inventive updates that reflect modern palates. Signature dishes like fried chicken, biscuits, mac n’ cheese, collard greens and sweet potato pie are becoming elevated with artistic plating, unexpected global spices, and heirloom ingredients. Many dishes associated with soul food stem from the resourceful cooking of diverse groups, including enslaved people who made do with limited ingredients and homegrown vegetables. Appalachian cuisine similarly reflects ingenuity born of rugged terrain and scarce resources. Today, chefs are using their creations to tell these powerful stories.
At Burdell Soul Food in Oakland, Calif., Chef/Owner
Geoff Davis reimagines and elevates classic soul food by offering dishes like chicken liver mousse paired with cornmeal waffles. Chef Ashleigh Shanti explores Black Appalachian cuisine at his restaurant Benne on Eagle in Asheville, N.C., offering dishes like black-eyed pea hummus and benne-seed biscuits with country ham and hollandaise, fusing African
American foodways with Southern traditions. ChòpnBlọk in Houston celebrates West African flavors with traditional dishes like red stew and suya, aimed at providing an immersive cultural experience highlighting the rich culinary heritage of the West African diaspora.
Fried chicken, a hallmark of soul food, is celebrated for its versatility and enduring popularity. Datassential highlights emerging “next-level fried” dishes, from classic bone-in chicken to country-fried steak, along with regional specialties served with local vegetables and sauces like new wave barbecue sauce, comeback sauce, or remoulade. Nashville hot chicken remains a standout favorite, the research firm notes.
Soul food innovations of today also include vegan adaptations of timeless favorites, such as jackfruit BBQ or plant-based mac and cheese. Souley Vegan in Oakland, Calif., for example, offers a plant-based version of chicken and waffles using seitan, an okraforward gumbo without the meat, and a vegan-friendly mac n’ cheese creole spice-infused, plant-based cheddar.
Classic fried chicken and buttery waffles
Modern chicken livers & waffle with crispy skin, maple-shallot vinaigrette & cornmeal waffle at Burdell (Oakland, Calif.)
Research shows Nashville hot chicken is trending
OF DINERS THINK ASIAN CUISINES WILL INFLUENCE FUTURE TRENDS
Exploring CHINESE CUISINE
Journey Through Regional Flavors
Chinese regional cuisines are captivating diners with their diverse flavor profiles and cultural significance.
From the fiery, numbing heat of Sichuan dishes to the delicate, savory complexity of Cantonese dim sum, chefs are showcasing the depth and breadth of China’s culinary heritage. There’s also growing interest in underrepresented regions like Yunnan, known for its fresh herbs and mushrooms, or Xinjiang, where skewered lamb and spices dominate, according to Datassential.
What’s more, research shows consumers have a growing interest in the diversity of Asian cuisines. According to MenuMatters, 45% of consumers believe Asian cuisines will have the biggest impact on future food trends, second only to American cuisine at 46%. Additionally, 18% of consumers are actively seeking more global flavors at restaurants, reflecting a heightened curiosity for authentic dining experiences. MenuMatters also notes that 37% of diners say they perceive a restaurant more positively when people from that culture are eating there, emphasizing the value of authenticity and cultural connection.
OF DINNERS VALUE AUTHENTICITY
At the Michelin-starred restaurant Mister Jiu's in San Francisco, Chef and owner Brandon Jew blends traditional Cantonese cuisine with modern Californian influences in dishes like Dutch Crunch BBQ Pork Buns and Sea Urchin Cheong Fun. At Bonnie's in Brooklyn, N.Y., Chef and owner Calvin Eng offers a contemporary take on Cantonese-American cuisine, drawing inspiration from his heritage and childhood meals with dishes like Char Siu McRib and Mapo Tofu Lasagna.
Rubato in Boston modernizes owner Laurence Louie's family traditions in the form of Fried Chicken Bolo Bao Sandwich combining classic Chinese bakery elements with contemporary flavors. Chef Qiu Xingzhong blends Sichuan and Ningbo cuisines at YongChuan in NYC, offering dishes such as Braised Bass with Rattan Peppercorns and Yellow Croaker Spring Rolls. Also in NYC, Potluck Club presents a CantoneseAmerican menu with dishes like Berkshire pork and chive potstickers with chili crisp and salt and fried rice with classic XO sauce, shrimp and Chinese sausage (lop churng).
Glutinous rice dumplings at Mr. H in Boston (Credit: Josh Jamison)
Chicken dumplings at Mr. H in Boston (Credit: Josh Jamison)
Pickles GALORE
The Tangy Revival
Pickles are experiencing a creative revival, with chefs pickling just about everything these days to add pops of flavor through acid and tang. This trend also intersects with sustainability, as pickling allows chefs to preserve peak-season produce and reduce food waste while experimenting with unexpected combinations.
The popularity of pickled items is undeniable, with 31% of menus now featuring pickled ingredients and 67% of consumers having tried pickled items, according to Datassential. Furthermore, 46% of consumers say they love or like pickled flavors, reinforcing their widespread appeal.
Datassential highlights pikliz, a Haitian spicy slaw with pickled cabbage, carrots, bell peppers and Scotch bonnet peppers, as an example of bold, briny flavors bringing excitement to dishes.
Recent innovations include pickled fries, a TikTok sensation that involves pickling potato slices in a brine of mustard seeds, dill, and garlic before frying, creating
a complex flavor profile beyond traditional seasoning. Pickled mustard seeds, often referred to as “mustard caviar,” are gaining traction for their bold, vinegary flavor and textural intrigue. The Rockville, Md.-based chain Silver Diner, features pickled ginger (aka, “sushi ginger”) in the meatless tacos, Chart House Restaurant, headquartered in Houston, serves Ahi Nachos made with fried wontons, pickled ginger, and wasabi cream. Last summer, Pizza Hut launched Pickle Pizza for a limited time at a single location in New York City that had to be ordered in-store. The pizza featured buttermilk ranch, crispy breaded chicken breasts flavored with Nashville Hot Seasoning and sliced white onions, and spicy dill pickles. Dill in general is becoming a trending flavor profile, Datassential notes, appearing beyond just the classic dill pickle in applications such as compound butter, dips, salad dressings, seafood-forward eggs benedict, chicken sandwiches and even infused liquors for cocktails and mocktails.
Pickled fries, a new social media sensation
Steak tartare with black garlic aioli, steak sauce, salted egg yolk, charcoal and bacon crisp and pickled mustard seeds at Ore House (Durango, Col.)
Nourishing BEVERAGES
Functional Wellness Meets Smarter Sipping
The rise of non-alcoholic and functional beverages is transforming drink menus as part of a healthier lifestyle shift. Datassential identifies gut-friendly options like kombucha and antioxidantrich teas as popular choices, while af&co highlights non-alcoholic functional drinks crafted with sparkling teas or adaptogenic ingredients for health-conscious consumers.
Following the gut health movement, some consumers are replacing traditional coffee drinks with mushroom “coffee” as a natural energy source with enhanced digestion and immuneboosting nutrients. For a gut-enhancing boost and comforting savory notes, some coffee concepts are even adding ferments like miso and shoyu to their coffee concoctions. There has also been the rise of nourishing teas like chamomile and matcha and various types of green teas offering antioxidants.
Kombucha, housemade sodas, floral beverages and beverages spiked with CBD and adaptogens—both touted for their naturally calming properties—are becoming the new alcohol replacements for a nice night out without the hangover.
Datassential notes that Rooh Afza is having a moment; the South Asian, concentrated herbal syrup is typically made from a blend of fruits, veggies, rosewater, water lilies, and herbs like mint, and commonly mixed with milk or water and ice to create a cold, sweet, floral-tasting beverage.
Increasing numbers of operators around the country are offering their own, housemade soda tap options, naturally flavored with lemon and citrus, Datassential notes. Hop water—soda flavored with hops—is being positioned as a beer alternative at some breweries and restaurants nationwide. And then there’s “dirty soda”—soda water infused with flavored syrups, cream, fruit, tapioca pearls, and even cookie crumbs. These beverages are not considered “health” drinks per se, but they’re being positioned as alcohol and coffee replacements, offering a customizable adventure in a cup, af&co notes.
Renaissance THE VEGETABLE
A New Center of the Plate
Vegetables are becoming culinary stars, celebrated for their versatility and vibrant presentation. Chefs are also sourcing more food from regenerative farmers who are employing practices to improve soil health and the nutritional density of our food. What’s more, they’re continuing to focus on zerowaste initiatives by striving for “root-to-stem” use of the whole vegetable as well as repurposing kitchen scraps into flavorful stocks, sauces, garnishes, desserts and even beverage ingredients. Regenerative farming practices, which support soil health and biodiversity, play a vital role in sourcing seasonal ingredients. These efforts not only satisfy eco-conscious diners, but also set a new standard for the culinary industry.
This trend toward vegetables and plants aligns with broader consumer goals around health and happiness. According to MenuMatters research, being healthy is the second most important life goal for consumers (37%) right after being happy (44%). As plant-based options grow in popularity, 35% of consumers believe plants and plant-based foods will be one of the top things we eat more of in the future, following home-cooked meals (39%) and comfort foods (37%).
Innovative plant-based creations transform vegetables into satisfying, protein-rich alternatives, from beet tartare and smoked beets to mushroom-based "meats" and carrot lox. Af&co reports the popularity of chickpea creations—mostly in fried form—as growing, illustrating how humble legumes can serve as hearty, gluten-free menu items. At Stretch Pizza in NYC, chickpea fries are infused with basil and served with “stretch sauce.” The same type of fries come with harissa aioli at One Market in San Francisco. BRASS in NYC, chickpea fries, referred to as “panisse,” replace the traditional potato ones served with mussels. At Bar Diane in Portland, Ore., also serves panisse—here, with a green tahini dipping sauce.
Smoked beets with bacon-date jam, whipped goat cheese, toasted almonds and arugula at Maynard’s (Silverdale, Wash.)
72% 47%
OF OPERATORS
PRIOTIZIE TECH FOR LABOR ISSUES
OF DINERS FAVOR TECH THAT REDUCES MENU PRICES
Sustainability & KITCHEN ELECTRIFICATION
A Greener Path Forward
As concern about the impact of carbon footprints on our environment grows, several municipalities, particularly in California, have enacted or proposed restrictions on gas appliances in new constructions to meet climate objectives. This regulatory shift is prompting restaurants to consider electric alternatives. However, operators and industry stakeholders have expressed concern about the costs associated with this major switch, particularly in states where natural gas provides a cheaper, easier-to-access energy source. Still, some chains are leading the way on all-electric kitchens. Chipotle publicly announced plans to implement all-electric kitchens in new locations to align with sustainability goals and reduce its carbon footprint.
Chick-fil-A operates all-electric kitchens in various locations. Captain D’s upgraded its gas-heated fryers to countertop electric versions. Legal Sea Foods has revamped some of its kitchens by replacing traditional gas appliances with smaller, modular electric equipment to enhance operational efficiency and cut carbon footprint. These transitions reflect a broader industry trend towards electrification, aiming to reduce carbon footprints and comply with emerging regulations. However, the shift involves considerations such as infrastructure upgrades and potential impacts on culinary techniques. Industry experts say that ongoing technological advancements and supportive policies are essential to facilitate this transition within the restaurant industry.
Culinary TECH INTEGRATION
The Future Is Now
The kitchen of the future is here, featuring AI-powered innovations that blend efficiency with creativity. Tools like robot sous chefs, smart ovens, and automated inventory systems are helping restaurants streamline operations while maintaining high standards of quality. In addition, chefs are experimenting with tech-enhanced creativity, using tools like 3D food printers for intricate presentations or AI to generate new flavor combinations. Af&co notes the broader societal embrace of artificial intelligence, which also includes behind-thescenes applications like personalized digital menus and data-driven marketing strategies.
According to Datassential, 72% of operators say that automation and technology should be focused on improving their existing problems. Sales and labor woes are top drivers for operators to use automation, while image-related motivators rank lower, as much of the “coolness factor” of many automations may have worn off. Datassential reported in 2024 that 45% of midscale operators are investing in technology that increases
sales or brings in patrons and 37% using technology to manage a limited labor pool. On the consumer front, MenuMatters reports that 47% of consumers want to see restaurants and foodservice operations investing in technology if it makes their meals cost less
AI is becoming an integral part of both back-of-house operations and customerfacing experiences. 73% of consumers say they would share their data with food companies if it meant having completely customized meals, highlighting the demand for personalization, according to MenuMatters. What’s more, MenuMatters reports that 23% of diners would always choose an AI-predicted meal if it were 99% accurate, and 27% say they would choose it most of the time, demonstrating an openness to tech-enhanced dining while preserving elements of choice.
OF DINERS ARE WILLING TO SHARE DATA FOR CUSTOMIZED MEALS 73%
RaveRAW FISH
Simple, Sustainable, Sophisticated
The popularity of raw fish continues, with dishes like sushi, poke, and ceviche serving as a canvas for sustainable sourcing and creative expression.
“Simple seafood” was dubbed by af&co as the cuisine of the year as chefs highlight pristine, locally caught seafood. Raw bars offer just that—a concise menu, a small line, and simple food done really well at a time when inflation, labor and high food costs are having a big impact on the industry, the consultancy notes. The hot new raw bar and seafood counter Penny in NYC, for example, demonstrates how simplicity in preparation can still leave room for bold creativity. Meanwhile, af&co notes that interesting dips, housemade hot sauces and zesty mignonettes, like kimchi mignonette, add sophistication and excitement to seafood pairings.
Revolution THE SPICY
Heat with a Purpose
Spice has evolved beyond just adding heat to food; today, it’s about creating layers of flavor, exploring regional authenticity, and offering a complex sensory experience. Chefs are looking to the global spice pantry, incorporating variety and diversity into familiar heat. Smoky chipotle, tangy Korean gochujang, fermented Chinese doubanjiang and the deep richness of nduja sausage are just a few examples of how spiciness adds boldness to dishes. Calabrian chiles and the fiery Caribbean Scotch bonnets also bring strong flavors to the table, each with its distinctive balance of heat and character.
A particularly notable trend is the rise of hot honey, which is gaining popularity, with 31% of consumers identifying it as “on trend.” Among Millennials, this number jumps to 36%, according to MenuMatters. Spicy foods are no longer a niche interest, they've become a mainstream culinary movement, ranking as the fifth
most-mentioned option when consumers discuss the trendiest foods.
The trend is further fueled by the growing interest in small-batch hot sauces and spice blends that allow diners to personalize their heat levels. Another intriguing development is the rising popularity of less conventional peppers. Sweety Drop Peppers, native to Peru, offer a balance of sweet and mild heat. Meanwhile, Sansho Japanese Pepper, made from the peppercorns of a Japanese plant, delivers a citrusy, tingling sensation, enhancing dishes with a unique numbing spice. These developments reflect the exciting evolution of spice, transforming it from a simple heat source to a nuanced, globally inspired culinary trend.
Penne Arrabbiata—a classic Roman dish with red chili-spiked “angry” sauce (Credit: Barilla)
Fungi for the Foodie MUSHROOMS
Unlocking the culinary, nutritional and sustainable potential of fungi
By Lauren Kramer
When Dr. Cornelia Cho sees a grilled portobello mushroom sandwich on a menu, her reaction is boredom. “Mushrooms tend to be presented the same way over and over again,” says the president of the Georgia Mushroom Club. “You get sick of seeing the same old stuff on a menu.” Cho, who gives talks on mushrooms as food and medicine encourages chefs to experiment with mushroom varieties to add nutrient-dense, plant-based options to menus. “There are so many amazing culinary opportunities with different varieties of mushrooms, but button mushrooms still constitute 97% of all the mushrooms consumed in the U.S.,” she notes. She highlights varieties like chicken of the woods, maitake, oyster and lion’s mane as exciting alternatives.
The growing number of small mushroom cultivators across the U.S. has made sourcing easier. This accessibility contrasts with seasonal, wild-grown mushrooms like truffles, chanterelles, and porcini, which are more expensive and harder to source.
"A lot of these indoor-cultivated mushrooms will be fruiting every week, so if you want five to 10 pounds, they’re easy to get.”
John Michelotti, chair of the medicinal mushroom committee for the North American Mycological Association.
‘Shroom Health
“Mushrooms’ health benefits often go unnoticed but deserve attention,” says Michelotti. High in fiber, mushrooms support digestive health and feed the
microbiome. “And because mushrooms have nearly all the amino acids, they’re almost as complete a protein as meat,” he adds. They are also rich in niacin, thiamine, and ergosterols, which can convert to vitamin D when exposed to sunlight. Michelotti suggests placing mushrooms in the sunlight, gills side up, for a few hours to boost their vitamin D content.
Meet Lion’s Mane
Lion’s mane is a standout for chefs. Its cascading teeth and crab-like texture, it offers a versatile ingredient reminiscent of lobster or crab. “Anything you can do with crab—from tempura to tacos—you can do with lion’s mane,” says Michelotti. Dehydrated and ground into a powder or used as an extract, it adds medicinal benefits to cocktails or broths.
Rich in compounds that support brain function, memory and synapse health, lion’s mane remains underutilized. “There’s so much you can do with lion’s mane, and it’s completely untapped,” Michelotti says.
Maitake
Oyster
Shiitake
Shimeji
Cremini
Button
Portobello
Sourced Right, Cooked Right
Farmers markets and local growers are great resources for unique varieties of mushrooms. For instance, maitakes provide a delightful crunch and elevate dishes with their asparagus-like texture and flavor.
However, proper handling is essential. “Morels are an incredible delicacy, but they contain toxins and must be thoroughly cooked,” Michelotti warns, urging chefs to buy from certified foragers to avoid toxicity risks.
"If I see ‘wild mushrooms’ on a menu, I’m immediately skeptical. What are they? Who identified them? How do I know they’re cooked properly? Always put the specific name of the mushroom on the menu."
Sustainable Sourcing
Mushrooms are not only nutritious but also one of the most environmentally friendly foods.
They can grow indoors year-round in vertically stacked, climate-controlled environments. One acre can yield 1 million pounds of mushrooms. Producing one pound of mushrooms requires just 1.8 gallons of water and 1 kilowatt-hour of energy and emits only 0.7 pounds of CO 2 equivalent, according to a study by SureHarvest for the Mushroom Council.
The council describes mushrooms as “one of the most sustainably produced foods in the U.S.” Even the soil used to grow mushrooms, made from composted materials, is regenerative and recyclable for uses like potting soil.
Underutilized in North American kitchens, mushrooms combine flavor, nutrition and eco-friendliness, making them a versatile and sustainable choice for menus.
John Michelotti, chair of the medicinal mushroom committee for the North American Mycological Association.
Seasonal foraged mushrooms roasted simply and paired with a thyme cream sauce and aged balsamic reduction at Wildflour in Leavenworth, Washington by Chef Duncan Hoaglan
CACAO CRUSADER
Chef Mac Daniel Dimla leads the charge in bean-to-bar chocolate at Providence
By ACF Chef Robert Wemischner
Chef Mac Daniel Dimla , executive pastry chef at the two-star Michelin restaurant Providence in Los Angeles, has become a wizard of bean-to-bar chocolate. Part Wonka, part mad scientist, he fully champions small cacao farmers who, in his words, are “super dedicated and deliver uniformly high-quality beans.”
His influence is everywhere in the restaurant, from signature sourdough bread and plated desserts to post-dinner friandises and take-home mini bars of Providence chocolate, given as parting gifts at the end of the tasting experience.
Chef Dimla, a 2014 graduate of the Culinary Institute of America at Greystone in California, honed his chocolatemaking craft in early 2020. “The pandemic’s silver lining, if there was any, was the time I got to spend exploring beanto-bar chocolate-making at home,” he says. “I was assessing batches and roasting beans from small cacao plantations in Hawaii and Peru, fueling my interest as a hobbyist and developing my palate for the tropical, acidic and exotic flavor notes in cacao. The dark chocolates we ended up making, through trial and error, contain 70 to 75% cacao solids and cocoa butter depending on their origin, with small amounts of dehydrated jaggery sugar for the dark chocolate and organic white sugar for the white chocolate.”
In the summer of 2021, when the restaurant reopened to limited diners, Chef Dimla eased into a manageable bean-to-bar program. It has since expanded significantly. The restaurant now brings in 55-pound bags of Hawaiian fermented cacao beans and 80 pounds a month from Peru, varying with menu needs and seasons. The beans,
all grown sustainably, fuel chocolate production under the restaurant’s roof, near its second-floor garden, which provides herbs, edible flowers and honey for both sweet and savory creations. “This setup provides hyperlocal inspiration for the entire kitchen,” he says.
On a sunny LA day during a tour of the operation, Chef Dimla explained his chocolate philosophy. “It all starts with sourcing. We get cacao beans from growers I’ve visited and trust. Once sourced, it’s all about careful roasting, which we do in our ovens at controlled temperatures. This process brings out the tropical and acidic notes. From there, we winnow the roasted beans mechanically—before, it was done by hand—to remove the outer shells, which we use in our tisane, a delicate hot drink for guests.”
Making creative use of byproducts fits the restaurant’s ethos.
“Producing food that is delicious and environmentally conscious— whether seafood, produce or cacao— is our goal,” Chef Dimla explains.
Controlling the production process allows the restaurant to present a specific flavor profile.
“This is evident in everything we serve, from pre-desserts and main plated desserts to post-dinner confections,” he says.
Chef Dimla is also exploring new possibilities. “We’ve just gotten a
machine for extracting oils,” he says. “It’s designed to press oils from seeds and nuts. Our goal is to make our own cocoa butter by crushing nibs to extract the fat. It’s a work in progress, and we’ll see if it’s cost-effective.”
Using chocolate soon after production is a priority. “This way, we retain the brightness and complexity of flavor,” Chef Dimla says. “I haven’t tried aging the bars yet, but it could lead to interesting results.”
Keeping the ingredient list short is another priority.
“We don’t add vanilla to our dark chocolate,” he says. “I like the inherent flavors of cacao to shine through, minimally sweetened. For milk and white chocolates, we sometimes add powdered vanilla beans, but only sparingly to avoid masking the cacao’s complexity. Vanilla should be a whisper, not a shout.”
The chocolate dessert on the tasting menu showcases multiple textures: airy sponge cake, custardy cremeux, whipped ganache, cinnamon and hazelnut praline, smoked cream ice cream, delicate chocolate lace and a tableside pour of crème anglaise with espresso and Ceylon cinnamon. “This says late fall and winter to me,” Chef Dimla says.
It also says “delicious” to the 80 or 90 guests enjoying dinner, confident their every need will be anticipated by the skilled team in this longrunning temple of gastronomy.
Smoked Cream Espresso Chocolate Dessert by Chef Mac Daniel Dimla, Providence, Los Angeles
Culinary Leaders CAMPUS
Chefs balance leadership, innovation and education to meet evolving student tastes
By Amanda Baltazar
For 18 years, ACF Chef Frank Turchan, CEC, AAC , has served as campus executive chef at the University of Michigan in Ann Arbor. With nearly two decades in the role, Chef Turchan is now focused on succession planning. “I have some great chefs, so I hand off more tasks to them and coach them through those processes,” he says. “I’m always looking further ahead.”
He regularly checks in with his team, assigning new projects to help them learn on the job. He has also developed three culinary foundation programs, with a fourth in progress. These programs cover basics like building soups and sauces, creating recipes, and understanding allergens. When complete, the curriculum will form a “fully-fledged culinary program,” he says. The goal is to train cooks first, and then managers, ensuring everyone understands the cooks’ work.
Chef Turchan and his colleagues also teach U-M students culinary literacy. Classes include basic knife skills, baking techniques, plant-based cooking and how to make several meals from one roast chicken.
ACF Chef Rajeev Patgaonkar, CEC, AAC, HGT, has been a valued member of Michigan State University in East Lansing since 1994, beginning his career at the university’s hotel. In 2020, Chef Patgaonkar transitioned to a new role in student dining, which he now finds deeply rewarding. "I can make a bigger and better impact on students' lives," he reflects, emphasizing the personal connection he has with students in this setting.
In addition to his duties as executive sous chef and vice president of the ACF Central Region, Chef Patgaonkar teaches cooking classes to both staff and students—a responsibility he truly enjoys. "You’re making a lifelong impact, and they take it with them wherever they go," he shares. Born and raised in India, Chef Patgaonkar specializes in Indian cuisine, a perfect fit for the growing population of Indian students at the university. His current position also provides a much-needed work-life balance, allowing him to plan personal time and travel, unlike his previous hotel role, which left little flexibility.
Student-Driven Trends
University students are always looking for the latest and greatest in food trends, and today’s generation is no exception.
“They want plant-based meals but not analogs,” Chef Turchan says. “They also want more whole, authentic foods.” While comfort food was popular during the pandemic, students are now seeking more adventurous dishes.
Sustainability also matters to them, prompting Chef Turchan to buy more “garbage” fish—aka bycatch or less “trendy” fish—like monkfish, catfish, skate wing, and dogfish.
At Michigan State, students crave variety above all else, according to Chef Patgaonkar. They especially enjoy breakfast for lunch and dinner and show a strong preference for Southeast Asian, Indian, Mexican and South American cuisines. They favor healthy meals, ancient grains, and vegetable-forward dishes with smaller portions of protein.
Chef Patgaonkar stays ahead of trends by engaging with a student menu committee, participating in focus groups, and holding menu meetings with students. “We make it a point to sit in the dining rooms and talk to them,” he says. Chef Turchan is also constantly exploring new products to enhance flavor, which he identifies as a key driver of student satisfaction.
Multi-University Management
ACF Chef Travis Johnson, CEC , is the vice president of culinary for Chartwells’ mid-central division, overseeing operations at 32 higher education campuses. In his role, Chef Johnson focuses on developing culinary professionals, serving exceptional meals, and driving innovation.
“Every single year, we have a new group of students, new things to learn, and new trends coming in,” he says.
Chef Johnson evaluates campus operations, identifies areas for improvement and builds paths to success. He also brings in industry experts, such as a spice expert and
a food safety specialist, to offer fresh perspectives and networking opportunities. He assists with special events, recipe development, onboarding, and training. Last year, he introduced weekly office hours to encourage idea-sharing and celebrate successes. It’s a time for people to share ideas and get recognition. “I have to make sure people feel heard,” he says. “You have to be truly intentional—set clear goals, listen to concerns and follow up. We want to give everyone a voice.”
Beyond campus operations, Chef Johnson emphasizes professional development. He encourages Chartwells chefs to participate in culinary competitions and innovation programs while collaborating with the ACF and other organizations.
"I have to make sure people feel heard...You have to be truly intentional—set clear goals, listen to concerns and follow up. We want to give everyone a voice.”
ACF
Chef Travis Johnson, CEC
Pan fried monkfish tail with grilled beans, cherry tomato and crushed garlic potato with garlic dill butter sauce
NCR Quiz
January/February 2025
By Robert Penry
What pizza style saw the largest increase in menu presence according to Datassential in 2024?
a. New York fold-over style pizza
b. Detroit-style pizza
c. Chicago-style deep dish pizza
d. Grandma-style pizza
Which practice below helps improve soil health, biodiversity, and ingredient quality?
a. Vertical farming
b. Hydroponic systems
c. Organic crop rotation
d. R egenerative farming
Sweety Drop Peppers, popular for their sweet flavor and mild heat, originate from which country?
a. China
b. Japan
c. Peru
d. Mexico
What is the South Asian, floral syrup called that is gaining popularity for use in nonalcoholic beverages?
a. Shoyu Syrup
b. R ooh Afza
c. Matcha Essence
d. Koatji Syrup
What thickening agent did the Greenbrier’s Junior Chef Apprentices use to thicken the sauce normande when preparing the classical version of Dover Sole á La Normande?
a. Cornstarch
b. Gelatin sheets
c. Calf’s foot jelly
d. A gar agar
What ingredient does ACF Chef LaKisha Harris use as a binder for her “Get Yo Man” fried chicken recipe?
a. Buttermilk
b. Sour cream
c. Eggs
d. Yellow mustard
ACF Chef Keith Taylor includes tomatoes, shrimp, and the “Holy Trinity” of carrots, celery, and onions in his Creole version of Jambalaya.
a. Tr ue
b. Fa lse
What percentage of mushrooms consumed in the U.S. are button mushrooms?
a. 67%
b. 77%
c. 87%
d . 97%
When is National Peking Duck Day celebrated?
a. January 7
b. January 18
c. January 23
d. January 29
What ingredients does ACF Chef Charles Hayes predict will appear more in plantbased foods?
a. Mushrooms and soybeans
b. Pea protein and tofu
c. Nuts and legumes
d. Seaweed and kelp
ACF Chef Jeffrey Quasha, CEC, CCA, AAC, views healthcare foodservice as a growing and positive opportunity for culinary professionals.
a. Tr ue
b. Fa lse
Why does ACF Chef Katrina Warner, CEC, compare chefs to surgeons?
a. Both professions require years of formal training.
b. Chefs and surgeons both work under pressure.
c. Both professions need to focus on sanitation and people’s health.
d. Chefs and surgeons require precision and teamwork.
What is the major focus of the ACF Chefs of Milwaukee chapter’s fundraising efforts?
