Here are the trends FSD's Chefs’ Council members wish would go away.
- Kale
- Gluten-free
- Sriracha
- Chipotle
- Microgreens on everything
- Sous vide cooking
- Aversion to bread
- Healthy desserts
- Vegan diets
- Lies about local sourcing/organic food
- Fast food
- Cupcakes
- Pumpkin spice
- Fat-free or low-fat
- Meatless Mondays
- Bread cones
- Rigid child nutrition guidelines
- Bacon on everything
- Cajun
- Doughnuts with over-the-top toppings
- Oversized portions
- Fried foods