With fashion, what is hot becomes not, only to be reinvented years later as a "cutting-edge" trend. Similarly with food, we see the same cycles. The 80's were about comfort food, the 90's about eating healthy and the last few years, all about organic and local foods. Along with the economy and spending, health trends are slumping a little and comfort foods are becoming popular again. People tend to eat tubs of ice cream, greasy pizza, chocolates, candy and butt-altering fried foods when they are feeling low. Evidently, this pattern is repeated when there is another lull in our lives-- the bank account. Now, as the economy goes back to basics, so will the food industry.
Most food experts suggest that consumers are less likely to take risks on dining out and rather seek control over their meal choices. From dining across the country, I can attest, comfort foods are once again taking over menus. Food itself is appearing more simplified and chefs are avoiding "weird," über-gourmet ingredients and focusing on customer needs and their perceived value for the dining dollar.
Evidently, many restaurants have resorted to serving what can be made in our everyday homes. "I have been observing a return to comfort food, but done in a reinvented way," Francois Payard, world-renowned pastry chef, said. For example, chain restaurant T.G.I Friday's is serving it's calorie-packed Twisted Mac and Cheese.
Los Angeles native Celestino Drago, also agrees with this rising trend. "A return to comfort foods and simplicity!" he said. "People are going back to their roots to reinvent old-fashioned recipes. Back to the basics!"
This return to simplicity is also a plus for our wallets. "Definitely the concept of small and shareable plates," Chef Jim Botsacos said. "This is something that we have been practicing for the longest time in our restaurant."
The rising popularity of affordable meats rather than pricey seafood is benefiting both restaurants and consumers. "I feel like people are going more towards off-cuts of meat. It seems that I hear the question, "Do you serve filet?" less and less, which is a very good thing," Patrick Connolly said. Connolly is a James Beard Award Winner and Executive Chef of New York's Bobo.
So, the final question: Will the return to the fundamentals of cooking be the new wave of success for the culinary world? Just some food for thought on how America eats as we see where time (and money) takes us.
