GLOBAL MY WAY – Be a Jetsetter with your Tastebuds

In the food world, it can be difficult to navigate through all the culinary trends, fads, campaigns, and flavour profiles of intriguing dishes these days. However, for those in-the-know, our Flavour Forecast has been an invaluable resource for the culinary industry. Since 2000, our company has predicted and foreshadowed emerging flavours, spices, sauces and much more with our annual Flavour Forecast. As industry leaders and an authority on all things gastronomy, we offer a wealth of information: the latest epicurean news, trends, recipes and flavour expertise.

In 2013, exploration and wanderlust imbued us with not only the travel bug, but an apparent desire to bring flavours from the far-flung corners of the world into our restaurant kitchens. From Sambal to Sriracha, where once these were perceived as “foreign” and “ethnic” flavours, today, many foodservice professionals are using these sauces on anything and everything…avocado toast, burgers, and more. The enduring trend of GLOBAL MY WAY allows you to discover the unlimited flavour possibilities of worldly ingredients - beyond traditional staples.

Across Canada, chefs are inspired by global dialogues with other chefs or devise new dishes from their own worldly travels. As a result, guests and diners are able to reap the delectable benefits. These 5 culinary trailblazers are offering GLOBAL MY WAY flavours on a platter.

1. Hawksworth Restaurant: Revered Club House for Chefs alumni Chef David Hawksworth and winner of 2012 and 2013 Vancouver Magazine Restaurant Awards, Restaurant of the Year and Chef of the Year uses sweet hoisin for his comforting Sablefish Rice Bowl. Roasted sablefish is drizzled with sweet and tangy Charred Scallion and Ginger Vinaigrette which incorporates the sweetness of hoisin sauce along with dark soy sauce, fish sauce, and rice wine vinegar.
2. Vij’s: Chef Vikram Vij is also a Chef House for Chefs alumni, cookbook author and Food Network Canada television personality. At his restaurant Vij’s, he makes hearts race and beads of sweat run-down foreheads with his hearty, heady dish of jackfruit in black cardamom and cumin curry.
3. Nota Bene: Chef David Lee of Nota Bene and winner of the Gold Medal Plates Toronto edition in 2009, creates gluten-free and vegan “soyrizo” tacos featuring sunflower “sour cream,” signature Nota Bene sriracha, sprouts and coriander.
4. Fonda Lola: Chef Howard Dubrovsky offers an elevated rendition of Mexico’s sweet staple, the beloved goat’s milk caramel - cajeta - as a lightened whipped mousse - as opposed to its usual incarnation as a taffy-coloured dense sauce -  to accompany crunchy, light-as-air, cinnamon-sugar churros.
5. Toque: Acclaimed fine dining in Quebec, renowned Chef Normand Laprise (Knight of the National Order of Quebec, Member of the Order of Canada and James Beard Foundation Award Winner) created Shanghai style duck breast finished with "yellow wine". This notorious rice alcohol is aged 10 years. The succulent flesh is thinly sliced and fanned out

 GLOBAL MY WAY was the tip of the proverbial iceberg. Although this trend may have surfaced in 2013, it is evident that these “ethnic” flavours are adored by chefs and still currently making their way onto restaurant plates across Canada.

Don’t miss which past Flavour Forecast trend we spotlight next.