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In the 80’s, Caesar salad was very popular and it remains a very popular item on most menus today. For many chefs, the Caesar is the one item that they would love to get rid of but they can’t do it for fear of repercussion from the clientèle who still enjoy this boldly flavored salad.
Tiramisu was a dessert that appeared in the 80’s and stayed popular for many years, even including a famous mention in “Sleepless in Seattle” with Rob Reiner and Tom Hanks. I stopped offering tiramisu once Yoplait started offering a tiramisu flavored yogurt.
The soup served in a bread bowl from Tim Horton’s came from a trend in the late 80’s to early 90’s where nice restaurants were offering seafood chowder covered with puff pastry and baked in the oven.
One of my favorites was also from the 90’s...the word “gastronomique” was used by most fine dining French restaurants to describe an environment with high end food with an elegant room with a dress code and high prices associated with it. Then over the years, this term seemed to be used by every mom and pop corner greasy spoon wanting to con clients into believing that they were actually serving high end food. The word gastronomy only means “the art and practice of choosing and preparing and eating good food”, but once this word became used by everyone it lost its meaning… one could no longer rely on this word to know about what kind of restaurant you were visiting.
Well, last week I went to Vancouver for the weekend and while driving around town I noticed a McDonald‘s restaurant sign saying “Crème Brulée Flurries”. I love making Crème Brulée with all kinds of different flavors and most of my clients love to see me burning the top with a blow torch and they love to eat it too. Unfortunately I really don’t feel right offering it to my clients anymore, after seeing this sign at McDonald’s. I know it’s not the same thing and I am not usually concerned with trends very much, but it’s just not right for me to offer this anymore.
Trends can be great, but they suck for artists in the kitchen!
This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.
