The Future of Cuisine According to Culinary Students

May 18, 2008 0 Comments

The Future of Cuisine According to Culinary Students

What Do Art Institutes Culinary Students Think?

A survey was taken this year by students enrolled at The International Culinary Schools at The Art Institutes who were asked where they thought the future trends were going in the culinary industry. Some of these students just may be responsible for what we will be eating in our favorite restaurants a few years from now so what they say is interesting.

The International Culinary Schools at The Art Institutes is the largest culinary school system in the United States and graduates many top chefs of the future. The survey was conducted with the help of 128 culinary students. Here is a sampling of what they thought.

68% chose Italian cuisine as their future specialty over 53% French and 47% Spanish cuisine.

84% felt they might entertain fusion cuisine with 17% leaning toward French/Japanese and 16% leaning toward Thai/Mexican.

97% think going green is the wave of the future and will influence their menus.
75% want to cook with locally supplied ingredients and 55% of these students expect those ingredients to be organic.

52% of the students surveyed thought they would study abroad to learn more about European cuisine.

81% want to someday open their own restaurants as chef/owners and 40% of these students expect to open upscale establishments (fine-dining). The rest are interested in being in charge of mid-scale restaurants.

96% of the students believe the media has a huge impact on their culinary lives.

The International Culinary Schools at The Art Institutes currently have 28 schools in the United States and a couple of more in Canada. Their curriculum involves 25 world cuisines and is based on classical French cuisine as well as Asian and Latin culinary techniques.

 

 

 

Last modified on Tue 6 September 2016 4:59 pm

Filed in: Culinary Schools

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