Classic and contemporary culinary styles

Classic Culinary Styles

French Cuisine: Often considered the foundation of many Western cooking styles, focus on rich flavours and refined techniques.
Italian Cuisine: Simpler in nature but not lacking in depth, it emphasizes fresh, locally-sourced ingredients.
Chinese Cuisine: Noted for its emphasis on colour, aroma and taste, often involves stir-frying, steaming, and deep-frying techniques.
Indian Cuisine: Known for its robust use of spices and heat, common features include curries, flatbreads and rice dishes.

Contemporary Culinary Styles

Fusion Cuisine: Unifies elements of disparate culinary traditions to create innovative dishes.
Molecular Gastronomy: Augments traditional cooking methods with scientific techniques to transform tastes and textures.
Farm-to-Table: Prioritises using locally sourced ingredients, with an emphasis on seasonality and sustainability.
Plant-based Cuisine: Emphasises dishes made without animal products, catering to vegetarians, vegans or those seeking healthier alternatives.

Techniques

Sous Vide: A modern cooking method that involves using precise temperature control to achieve desired results.
Deconstructing: Involves presenting traditional dishes in a new and creative way while maintaining original flavours.
Fermentation: Preserves food and enhances flavors, becoming popular due to its health benefits and unique taste profiles.
Foraging: Direct sourcing of local and wild ingredients is becoming increasingly common, promoting both sustainability and regional flavours.

Food Trends

Sustainable and Ethical Foods: Increased awareness about climate change and animal welfare has led to a growing demand for ethically sourced foods.
Street Food: Affords chefs the opportunity to experiment with authentic, global flavours in casual, accessible settings.
Health and Wellness: Trend towards clean eating, organic ingredients, and dietary awareness like gluten-free and plant-based alternatives.
Technology in Cuisine: From sous vide to 3D food printing, digitalisation is revolutionising how food is prepared and presented.

Key ingredients

Superfoods: Ingredients like quinoa, kale, and acai berries which are packed full of nutrients and antioxidants.
Alternative Proteins: The use of insects, lab-grown meats and plant-based proteins are on the rise.
Fermented Foods: Foods such as kimchi, kombucha, and yogurt, are considered gut-friendly foods attracting the health-conscious.
Adventurous Spices: More home cooks and chefs are seeking out rare spices and international flavours to expand their culinary repertoire.