Fermentation is on the list of chef’s biggest food trends for 2021. Though fermentation has been climbing “Best of” chef lists for years, most chefs use fermentation to increase the flavor profile of a dish. In 2020, though, as restaurants dealt with various stages of closures and lost business, more chefs used fermentation in its traditional use: preservation. Fermentation became a way to preserve the unused ingredients they had on-hand, and continue buying produce from farmers.
“Fermentation is becoming really big again…I think a lot of us fell in love again with this type of way of preparing food,” says Jorge Guzmán @jorgeguzman1 chef/owner at Minneapolis-based Petite León and a James Beard Award nominee.
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