Close to 500 chefs participated in Restaurants Canada’s seventh annual Canadian Chef Survey, conducted by independent market research firm BrandSpark International last month.

Here are the results:
 

HOT TRENDS:

1. Craft beer/microbrews
2. Charcuterie/house-cured meats
3. Ethnic sauces (e.g. Sriracha, raita/raitha, chimichurri, soy sauce, sambal)
4. Locally sourced foods (Locavore)
5. Food smoking
6. House-made condiments/sauces
7. Gluten-free/food allergy conscious
8. Inexpensive/underused cuts of meat (e.g. beef, cheek, brisket, pork shoulder, skirt steak)
9. Organic produce
10. Leafy greens (e.g. kale, swiss chard, mustard greens, collard greens, dandelion, beet greens)

UP AND COMERS:

1. House-made condiments /sauces
2. Ancient grains (e.g. kamut, spelt, amaranth, freekeh)
3. Alternative "pulse" proteins (e.g. pigeon peas, cranberry beans, black beluga lentils)
4. Inexpensive /underused cuts of meat (e.g. beef cheek, brisket, pork shoulder, skirt steak)
5. Micro-distilled/artisan liquor
6. Ethnic/street food inspired appetizers (e.g. tempura, taquitos)
7. Chef-driven fast-casual concepts
8. Unusual/uncommon herbs (e.g. chervil, lovage, papalo, lemon balm)
9. Ethnic cheeses (e.g. queso fresco, paneer, labneh, halloumi)
10. House-made/artisan pickles

What do you think of the results? Is there anything you would add?