Now that December has officially arrived, everyone is scrambling to figure out how to get on the gravy train of upcoming trends: Those that will survive a mere listing and gain more than a passing glance. We’ve already looked at the top restaurant trends and uncovered the grocery trend future, but now it is time to look at the trends from a chef’s viewpoint.

The National Restaurant Association surveyed the American Culinary Federation (the professional organization of chefs and cooks) members to spot the hottest trends, to identify what consumers should expect on restaurant menus in the upcoming year. Over 1,800 chefs responded, and the list has several defining moments.

Local sourcing, sustainability, and nutrition top the list for the hottest culinary themes. That translates into locally grown produce, locally sourced meats and seafood, and locally produced wine and beer. Don’t get all anxious as you fret over those possibilities in your local environ. It’s a list: A concept that can be adapted to match your surrounding community.

So much of the “new thinking” reflects the standards of many thriving restaurants in the 60s and 70s as chefs made the plates sing with the simplest, freshest ingredients. So when those surveyed list  back-to-basics as an important culinary theme, we can acknowledge the return to cooking that matches pocketbook outings. They comment that the hottest restaurant concept is restaurants with chef gardens. We want the freshest foods possible. Even restaurants with limited space can do their own herb gardens. The menu possibilities are endless!

Some other hot survey trends:

–Bite-sized or mini desserts

–Nutritionally balanced children’s dishes (does this spell the end of mac ‘n cheese and chicken tenders?)

–Half-portions/smaller portions for a smaller price

–Gluten-free/food allergy conscious menus including gluten-free beer

–More beer pairing menus or beer suggestions similar to the many wine pairing programs

–Savory cocktails and bar chefs or mixologists will become more commonplace

As for menu highlights, expect to see more side dishes with braised vegetables, more buckwheat items, and dessert flights.

The lists go on.