The Unfortunate End of Food Fads: A Sigh of Relief

Are you tired of following the latest trends in the culinary world? If so, you're not alone. No matter the season, there seems to be a new fad that takes over the food industry, leaving many frustrated consumers and chefs questioning the practicality of these trends.

The Rise and Fall of the Gluten-Free Craze

Let's start with the gluten-free movement. While it is undoubtedly important for those with celiacs disease, it was soon adopted by everyone, including those who could easily enjoy gluten-containing foods. Supermarkets were flooded with gluten-free products, even when the majority of shoppers didn't need them.

From Red Sauce to Red-Eyed Diners

Then there's the pizza without red sauce. While pizzerias have been experimenting with unique toppings and sauces, the removal of the traditional red sauce has become common. The replacement with simple cheese or even sans cheese toppings is not what most diners crave. Rich, sweet desserts have also taken over menus, overpowering what could have been a perfect finale to a meal.

The Hot Trend That's Just Hot

The practice of putting chili into everything, from desserts to biscuits, is another trend that needs to end. While some might believe that chili enhances the flavor of any dish, the truth is that it is more about a burning sensation than a true taste. This misconception has led to a series of unfortunate dishes that would have been much more enjoyable without the chili spice.

Vertical Presentation and Over-The-Top Plating

The era of verticle presentation is over, and we are happy about it. While some chefs see it as a way to make their dishes look more complex and visually appealing, the cumbersome nature of these presentations often makes the food harder to eat. Huge slabs of food that should be thinly sliced for sandwiches, or dishes that require ridiculous presentation techniques, do little to enhance the dining experience.

The Questionable Plate Alternatives

We have also grown tired of chefs experimenting with plate alternatives. Burgers on chopping boards, fries in wire baskets, starters on slates, bread in buckets, and drinks in jars—these items are not only difficult to use but also more expensive than disposable plates. The standard plate serves a purpose: it keeps the food in place, makes cleaning easy, allows for tasty bites in any order, and provides a stable surface to use a knife. Why would we consider cheaper and less practical alternatives?

The Dilemma of Swooshes and Foams on Plates

And let's not forget the problematic swoosh of sauce or puree. These modern plating techniques look more like artistic statements than serving dishes that enhance the dining experience. Instead of letting the flavors speak for themselves, these plated trends detract from the true taste of the food. Similarly, foams have become so overused that they have lost their novelty and are now just part of the crowd.

In conclusion, it's time to say goodbye to these unnecessary trends. As a consumer, it's important to appreciate good cooking and, above all, genuine flavors. The next time you sit down to eat, let's hope that the food is served on a simple plate, in the right portion, and prepared with the traditional flavors that make every meal enjoyable.