The National Restaurant Association conducted an online survey of 1,791 members of the American Culinary Federation in October-November, 2011. The chefs were given a list of 223 food and beverage items, cuisines, culinary themes, and preparation methods, and were asked to rate each item.
Under appetizers, vegetable/vegetarian appetizers was number one! On a general list, meatless and vegetarian items were ranked number 75 as far as what’s hot. Twenty two per cent said meatless/vegetarian items were yesterday’s news and 25% said they were a perennial favorite. Vegan entrees were ranked number 107, with 47% saying it was a hot trend and 21% a perennial favorite.
As far as main dishes, meatless/vegetarian items were ranked as number 13 with vegan items ranked as number 16. Locally sourced meats and seafood were number one.
Dairy-free milk was listed number five under nonalcoholic beverages. Milk was number 14.
Under ethnic, Cuban cuisine was number four. (See recipes on VRG’s website at http://www.vrg.org/journal/vj2006issue3/2006_issue3_cuban.php)
North African was number 6. (See recipes on VRG’s website at http://www.vrg.org/blog/2011/03/11/eggplant-dishes-from-the-middle-east-and-north-africa/)
Korean was number 7. (See recipes on VRG’s website at http://www.vrg.org/journal/vj2004issue2/2004_issue2_kimchi.php)
Middle Eastern cuisine was at number 11. (See VRG recipes at
http://www.vrg.org/recipes/vjmesoup.htm
http://www.vrg.org/recipes/egypt.htm)
Vegetarian restaurants can also be found at
http://www.vrg.org/restaurant/index.php