Trends without end: chef predictions for 2013 include simplicity, more local greens and pot (maybe)
Doug Anderson, owner-baker, Hi*Rise
On the gluten-free craze: Gluten-free will continue to be a focus but the intensity will decrease as the shakeout separates those who truly can't consume wheat from those who are just on the bandwagon.
On Amendment 64: The biggest impact of the passage of the pot amendment on the industry will be how to have sober staff. People will inevitably start selling more pot-infused foods, but I don't see it going anywhere. Governor Hickenlooper was prescient in saying what he did -- that the money will be in the fast-food world, since that's what pushes people with the munchies.
Yasmin Lozada-Hissom, chef-owner, Spuntino
Yasmin Lozada-Hissom and John Broening have plans for Spuntino.
On sweets: I've noticed that more and more pastry chefs around the country are creating desserts that strongly emphasize classic pastry techniques and formulas with elements of wild creativity for flavoring, sauces and presentation. Rustic or humble desserts that have percolated up into the hands of skilled pastry chefs have been refined and turned into brilliant creations. I'm also thrilled that fine-dining desserts are moving away from overall sweetness, and I believe that one of the reasons is that the use of premium ingredients is now the rule rather than the exception, so it only makes sense to allow those ingredients to be at the forefront and not muddled with too much sweetness.
Watch for another installment of Trends Without End here tomorrow.