Food Trends for 2015

On the more or less one-year-later heels of my wildly popular “Food Trends for 2014” post of a year ago — okay, it was Freshly Pressed, which meant I got about 12,000 page views I wouldn’t have normally gotten — I present my thoughts for what may be on the horizon in the coming year for the foodie universe.

Here are some of my predictions:

• Detritus
Where last year I predicted an explosion in foraging, with well-meaning chefs and hipster home cooks appearing hunched over in woods, urban parks and even unsuspecting back yards, this year I imagine a new trend in plating where chefs scatter dirt, leaf duff, twigs and other miscellaneous detritus they discover over the top of their dishes. I did read an article recently about a chef in Tokyo who was actually using dirt in his food. I tried to make it up, folks, but I couldn’t — it had already happened.

Tokyo chef Toshio Tanabe trying to explain why his dirt tasting menu is a good idea

Tokyo chef Toshio Tanabe trying to explain why his dirt tasting menu is a good idea

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Don’t Try This at Home

Even as long as I’ve been cooking, I’m still guilty on a regular basis of stupid kitchen injuries and snafus. I try to tell my children, when they cook with me, to learn from my mistakes. I show them the assortment of current cuts and burns on my hands as a cautionary tale. Perhaps they’ll learn the lessons of their father, or perhaps they’ll learn the hard way.

Don't let a shark bite off the tip of your nose!

Don’t let a tiny kitchen shark bite off the tip of your nose!

Here is a list of culinary “Don’t”s — dumb kitchen mistakes that I find myself repeating over and over. I share them with you in the hopes you might have more common sense than I and avoid them. Or at least get a laugh at my misfortune. More