Thursday, 2 January 2014


The future awaits, it awaits us with mystery, intrique and uncertainty. And this mystery requires us to abort some of the habits in which we've found solace. This future wants us to ditch the boring. It wants us to think, design, fail and fail again. The future is exciting and wants us to be exciting! 

In particular, the global food department is probably at its most robust since its discovery. But then again, it's also at its most fickle today than it ever has been. So here we are at this crossroad, at this disparity of cuisine. What will the chef take with them into the future? What will they leave behind, why? What will our grandkids expect from their dining halls? And when will the ''food trend'' fall flat? Is it even wise at all to ''trend'' food?