New Meat Cuts, Breakfast Dishes, Top Chefs’ 2019 Trends

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Ummm. Waffles.

Globally inspired breakfast items and new cuts of meat are among the top menu trends forecast for 2019 by chefs in a National Restaurant Association (NRA) survey.

The group’s annual What’s Hot survey gathered responses from about 650 professional chefs who are members of the American Culinary Federation. Here are the chefs’ predictions:

  • More than 69 percent of chefs said globally inspired breakfast would be the year’s top food trend. One example cited is shakshouka, a Tunisian/Israeli dish made of poached eggs, tomato sauce, onions and chili peppers and spiced with cumin, paprika, cayenne pepper and nutmeg.
  • About 67 percent indicated that new cuts of meat would again be among the top food trends, like last year. Examples are oyster steak, Merlot cut and the Vegas Strip Steak.
  • About 64 percent pointed to plant-based sausages and burgers as a top food trend.
  • More than 60 percent identified local meats and seafood as hot items.
  • Three out of five said veggie-carb substitutes would emerge as alternatives to traditional starches.


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