WITH

SUPPORT
HE
CCH EF S
SUUR
RVV FROM:
17

EY
2200
Craft beer / Ancient grains (e.g. kamut, spelt,
microbrews amaranth, freekeh, lupin)

Culinary cocktails (e.g. savoury,

Food smoking fresh ingredients, herb-infused)

Charcuterie / New cuts of meat (e.g. shoulder tender,

house-cured meats oyster steak, Vegas Strip steak, Merlot cut)

Ethnic / street food inspired

Sous vide
appetizers (e.g. tempura, taquitos)

Locally sourced foods Fermenting

(Locavore)

Gluten-free /
Sustainable seafood
food allergy conscious

Non-wheat noodles or pasta

Sustainable seafood (e.g. quinoa, rice, buckwheat)

Ethnic condiments (e.g. Sriracha, Fire roasting

raita/raitha, chimichurri, soy sauce, sambal)

Pickling Simplicity / back-to-basics

Asian twists on condiments Veggie-centric cuisine

(e.g. Sriracha ketchup, kimchi mayo) (e.g. fresh produce is the star of the dish)

RESEARCH BY: More than 560 professional chefs participated in Restaurants Canadas eighth
annual Canadian Chef Survey, conducted in January 2017. Members of the
Canadian Culinary Federation, Terroir and Restaurants Canada participated
in the survey. www.restaurantscanada.org/chef-survey-2017.
 U TE A U P R
AVEC
Q LAPPUI
E N SCCHHEEFFSSU2R0 S DE :
1E7 V1

2D0

E7Y
Grains anciens
Bires artisanales / (par ex., kamut, peautre,
de micro-brasserie amarante, freekeh)

Cocktails culinaires
Fumaison (par ex., sals, ingrdients frais,
infuss d'herbes)

Charcuteries / Coupes de viande nouvelles ,

(par ex. tendre dpaule, fausse-araigne,
viandes fumes maison coupe Vegas, coupe Merlot)
Entres inspires de mets
Cuisson sous vide ethniques/de rue
(par ex., tempura, taquitos)

Aliments de source Fermentation

locale (locavore)

Sans gluten / tenant compte Fruits de mer de

des allergies alimentaires sources renouvelables

Fruits de mer de Nouilles ou ptes sans bl

sources renouvelables (par ex., quinoa, riz, sarrasin)

Condiments ethniques
(par ex., Sriracha, raita/raitha, Grillage la flamme
chimichurri, sauce soja, sambal)

Marinage Simplicit / retour aux sources

Condiments dinspiration Cuisine axe sur les lgumes

asiatique (par ex., ketchup au (par ex., plats mettant en vedette
Sriracha, mayonnaise au kimchi) des lgumes frais)

Plus de in
Nearly 500 professional chefs participated 560 chefs professionnels
Restaurants ont particip
Canadas seventh annual la huitime
Canadian Chef
TUDE EFFECTUE PAR : enqute annuelle auprs des chefs cuisiniers canadiens de Restaurants
Survey, conducted by independent market research firm BrandSpark International in January 2016.
Canada, mene en janvier 2017. Des membres de la Fdration culinaire
Members of the Canadian Culinary Federation and Restaurants Canada participated in the survey.
canadienne, de Terroir et de Restaurants Canada ont particip l'enqute.
Detailed findings will soon be available for Restaurants Canada members at www.restaurantscanada.org.
www.restaurantscanada.org/chef-survey-2017