Trends in the Cook trade
Growing Diversity in Industry
In certain regions, more attention is being given to Indigenous perspectives. Canada’s increasingly diverse population is requiring cooks to broaden their knowledge of traditional, northern or boreal, and international cuisines to meet consumer demands. Consumers are demanding that cooks become more familiar with a greater variety of ingredients, cooking methods and dishes, drawn from diverse cultures and regions.
A growing emphasis is being placed on cooks having to be strong interpersonal communicators. This can be particularly important in work environments that are diverse (e.g. cross-cultural, cross-generational, multilingual, inclusive), and where cooks interact with their consumers and clients. There is a constant evolution of the work environment in this industry, becoming one that is more inclusive, equitable, flexible and respectful.
Plant-Based Eating Trends
There is a growing demand for plant-based cuisine, such as vegetarian and vegan diets. The Canada Food Guide 2019 also places a higher emphasis on more whole fruits and vegetables as a recommended proportion of Canadians’ dietary intake. Cooks must be able to demonstrate creativity and innovation in this area to meet consumer demand. Plant-based ingredients such as tofu, tempeh and quinoa are becoming more mainstream.
Customization in Cooking
Consumers require more customization to their meals for reasons such as allergies and chronic medical conditions (e.g. diabetes, food intolerances, heart conditions). Cooks must be able to adapt their menu items to meet consumer preferences and requirements.
Business Trends and Practices
Consumers increasingly want more value for their money and expect food venues to contribute towards social responsibility (e.g., supporting local farmers, sensible sourcing, reduced footprint). As a result, an increasing number of food venues are adapting their sourcing methods to be more environmentally sustainable. There is a trend of some venues growing their own produce or manufacturing food products in‑house. Some examples of this include in-house charcuterie, fermentation, farm to table cuisine and on-site greenhouses.
A growing number of businesses are striving to significantly reduce food waste by composting and donating food leftovers. Cooks are expected to become more resourceful and innovative in making use of the entirety of base ingredients.
At the same time, economic issues such as staffing costs and availability, globalized food systems, growing dependence on outsourcing, and tight profit margins require that cooks be innovative to succeed.
There is a shift in how food outlets deliver products. New business models such as food halls, quick-service restaurants, food trucks, ghost kitchens, meal plans, pop-ups, home chefs and ready-to-eat food services are creating new opportunities and challenges for cooks.
Technological Impacts on the Trade
Cooks must become familiar with new technology that is continually being introduced in kitchen equipment. Some examples include automated equipment, combi-ovens, thermal circulators, and wireless sensors.
Social media exposure and marketing are important developments in the industry. These platforms are influencing cooks to become more innovative in creating dishes that “play well” on social media (e.g. unique presentation with bright colours and excellent plating). These social media platforms also provide outlets for consumer reviews and feedback.
Consumer demand for convenience and quality food is driving other technological changes in the food service industry. Digital ordering platforms provide new challenges for cooks who have to develop menu options that can be prepared and shipped without diminished quality.
Consumers expect greater transparency in all aspects of their food choices. Regulations and emerging software technologies enable consumers to make more informed decisions. As a result, cooks may need to adapt to this technology by becoming more informed on the ingredients they are using and communicating this information to consumers.