As a chef, you have a lengthy daily to-do list. One of those essential tasks is crafting menu-defining dishes that set your table apart. For inspiration and a fresh perspective, check out this list of seven big food trends for 2025.
Regardless of whether you’d like to incorporate the latest fads or strike out on your own, knowing what is gaining traction in the restaurant industry can help influence your creativity.
Avocados … on Everything
It started with toast, but now avocados have taken over. From smoothie bowls to desserts, this creamy, nutrient-packed fruit isn’t going anywhere. Avocado-based sauces, desserts, and even drinks are making waves, proving that the avocado craze is still alive and well.
Vegetables as Protein Substitutes
Forget just replacing carbs—now, vegetables are replacing protein, too. Mushrooms, jackfruit, and lentils are stepping in as full-fledged protein alternatives.
Examples of Vegetable-Based Proteins:
- Jackfruit “pulled pork”
- Lentil-based burger patties
- Mushroom steaks
Whether it’s jackfruit “pulled pork” or lentil-based burger patties, expect to see more vegetables take center stage in protein-heavy dishes.
Hyper-Local and Foraged Ingredients
Diners want to know exactly where their food comes from, and chefs are delivering. Locally sourced and foraged ingredients are making their way onto menus, from wild mushrooms and edible flowers to handcrafted cheeses and regionally grown grains. If it’s local, seasonal, and unique, it’s in.
Small Plate Experiences
Small plates continue to rise in popularity, changing the way people dine. The three-course meal is a thing of the past—now, it’s about shared experiences.
Why Small Plates Are Popular:
- Encourages tasting a variety of flavors
- Creates a social dining experience
- Offers flexibility in meal choices
Tasting menus and small, flavorful dishes give diners a chance to explore a variety of flavors in one sitting.
Doughnuts with Savory Twist
Doughnuts are still a big deal, but now they’re going savory. Think cheddar and chive doughnuts, bacon-infused glazes, or even truffle oil-drizzled creations.
Popular Savory Doughnut Flavors:
- Cheddar and chive
- Bacon-infused glaze
- Truffle oil drizzle
Sweet and savory pairings are making their way into this beloved treat, adding a new twist to a classic favorite.
Korean Style Ice Cream
Move over, Thai-rolled ice cream—Korean-style soft serve is taking the spotlight. With its creamy texture, unique flavors like black sesame and matcha, and elaborate toppings, this trend is giving ice cream a fresh new look.
Unique Features of Korean-Style Ice Cream:
- Towering swirls
- Served in fish-shaped cones
- Drizzled with yuzu honey
House-Made Condiments
From kimchi and miso to craft mustards and chili crisps, house-made ferments and condiments are elevating menus everywhere. Diners love a personal touch, and creating signature spreads, sauces, and fermented specialties gives restaurants a unique edge.
At Park City Culinary Institute, we don’t just follow food trends, we live them. Explore your creativity with cooking classes or enroll in our culinary program. Live your dream — taste your handiwork. Call today to learn more.
Want to try these trends in your own kitchen? Cook alongside a chef in our hands-on cooking classes, explore our online culinary courses, or request info. Campus sessions wrap up in 2026 as we go fully online in 2027.