Farm-to-fork, organic, glutenfree, growing local and using regional produce are trends that will be in fashion this year – Neeraj Rawoot, Executive Chef, The Leela Ambience Gurugram Hotels & Residences

Farm-to-fork, organic, glutenfree, growing local and using regional produce are trends that will be in fashion this year. We already have a vendor who works with us closely and grows produce as per our requirements, be it edible flowers, plants or fish. Chefs need to educate themselves about food trends and what guests desire by following social media, dining out, socializing, reading blogs, etc. Food is like fashion; people get bored fast and love to spend on things that look new and taste different. Chefs need to explore, reinvent and market their culinary gems to be successful. Recently, we did a superfoods bar for one of the coffee breaks at our hotel, where our chefs informed guests about each ingredient used in the dishes. We had varieties of quinoa, flax seeds, fruit seeds, amaranth, corn, barley, millets, brown rice – all topped with nuts, selection of Greek yoghurt and fresh berries – in stem glasses, making it a ‘Superfood Martini’, which was a big hit. So, whatever you do, show it to the world and educate guests about the dietary value of the products used.