The ‘go-local’ concept where most chefs are looking locally for sourcing – Anirban Dasgupta, Executive Chef, Hyatt Regency Pune

While fusion of cuisines started sometime ago, chefs will keep experimenting with it; for e.g. Dum ka Gosht with Gondhoraj cous cous cooked and served in an Arabic tagine. Also, the concept of restaurant food homedelivered via apps or over the phone is the next big thing. It will envelopeprofessional chefs who prepare and deliver meals directly to customers. This, in a way, is the Airbnb restaurant concept, especially for home cooks who are emerging as pop-up chefs. Chefs need to identify between fads and trends to understand if the product fulfils a functional need (trend) or an emotional need (fad). Fads are unpredictable and vanish if they are unsustainable, for e.g. cronuts. Trends, on the other hand, are slow paced but represent something occurring on a wider scale, like the ‘go-local’ concept where most chefs are looking locally for sourcing. The latter helps productively from a cost point of view. Moreover, the produce’s freshness when brought to the table is unparalleled and it eases supply chain management