Market Fresh (photo by Roswitha Schacht, courtesy of morguefile.com)

If the views of today’s culinary students offer clues to the culinary trends of tomorrow we can expect considerations of sustainability to play a major role in tomorrow’s menus. The International Culinary Schools at The Arts Institutes has released a survey of its students that found the chefs of tomorrow want to serve more globally diverse dishes and conduct business in a more environmentally sensitive manner.

Nearly all the responding students (97%) said environmental responsibility will play some role in their culinary careers and more than half said environmentalism is “very important”. Knowing a food’s origins and supporting local farmers was also fundamental. Three out of four are interested in including locally supplied ingredients in their repertoires and more than half want to include organic foods in their ventures.

If the survey is a good indicator, we can expect the influences on future menus will come from an exciting array of cuisines, including Spanish, French, Italian, South American, Thai and Mexican. Most of the students (81%) are considering opening a restaurant during their careers. Eight out of ten would consider specializing in fusion cuisine.

Sounds like tomorrow’s chefs will be serving imaginative menus that will make for some fantastic dining experiences. Adventurous chefs, flavorful food, and a healthier environment are a future we should all embrace.