Funviralpark This year is also such a season. After clearing away the wrapping paper and holiday dinner leftovers, you guessed it, New Year’s resolutions.
If you’re someone who loves food and loves spending time in the kitchen, your New Year’s resolution might seem to be to eat more at home or to finally use the kitchen gadgets you bought last year. You may want to focus on incorporating plant-based recipes into your diet or trying restaurants you’ve been meaning to go to for months. In fact, the expert has his own list of goals he wants to focus on in 2023.
If you’re stuck coming up with New Year’s resolutions, you’re in luck — we asked 11 chef new year’s resolutionsFrom experimenting with floral flavors to remodeling spice cabinets, here are some New Year’s goals chefs have in mind.
Tarik Faros, the chef and owner of Au Za’atar in New York City wants to bake more bread in January. “For the new year, I want to work a little more on bread making,” says Fallous. It can be a fun new skill to bring to a restaurant.”
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Rodrigo FernandiniChef and partner of Artesano in New York City has one of his New Year’s resolutions to “cook healthier meals at home.” Many people can sympathize. “I’m going to be a new father soon, so I want to cook healthy meals at home, incorporate more plant-based dishes, and take care of myself and his wife,” says Fernandini. “Health is an asset.”
With the new year comes new beginnings, so what better time to start looking for new ingredients? “Our restaurant serves coastal Italian cuisine,” explains. Ricardo Orfino, chef and partner of Alice and Osteria 57 in New York City. “I want to explore fish that are native to a particular country or small region and incorporate them into my restaurants and meals. Finding new ways to explore new proteins and ingredients has helped me grow as a chef and restauranteur. It’s my goal to keep going.”
Chef Adam TerhuneVirgin Hotels Nashville’s Commons Club chef de cuisine wants to get more creative with New Year’s cooking.
“This year we want to focus on creativity,” explains Terhune. “All chefs enter the industry because of their passion for cooking and conceptual culinary experiences, but sometimes they fall behind in their daily lives. We want to challenge you to really think, rather than create unique dishes that we all believe in.”
Terhune says the Commons Club plans to bring back a culinary garden on the property this spring with a variety of unique ingredients, including African blue basil, fairy-tale eggplant and lemon thyme. “Normally, it is difficult for culinary teams to obtain rare herbs and produce them like this,” he adds Terhune. “I really like how you can work with it from the start and see how the menu evolves based on the seasons and the growth of your garden.”
Chef Mike AllaridiExecutive Chef at Virgin Hotels Chicago has one New Year’s resolution in mind. “A lot of food today is overly processed with a lot of ingredients,” says Allaridi. “We want people to be more informed about what we’re eating. Because what we put into our bodies gives flavor to what we put into our world.”
For this reason, Allaridy’s goal is to create “real good food”. “That means local, farm-to-table ingredients, prepared with the freshest ingredients,” says Allaridi. “For me, it also means leveraging simple, traditional cooking methods. I love the idea of going back to the roots. Everything is made from scratch and cooked over an open flame.”
Some chefs are also looking to perfect their plating skills in the new year. I’m used to certain things,” he shares. Chef Lexis, A private chef who has also appeared on the Food Network’s Chopped Sweets. “Now, as a private chef, plating is her set of skills that I need to hone.”
Chef Donald Youngis the owner of Duck Sel, an experiential cooking concept in Chicago that wants to incorporate more sustainable ingredients into its recipes. “My New Year’s resolution is to try to build better relationships with local farmers and suppliers and find more sustainable ingredients to use on my menu,” says Young.
Shira Caseyis a private chef based in London who wants to try more floral flavors like saffron, lavender, chamomile and rose. “When it comes to desserts and sweets, I really enjoy trying new and exciting combinations, and floral flavors are an area I want to explore more next year,” Casey says. I look forward to creating new personal recipes that combine the deep richness of ingredients such as spices such as caramel, cinnamon, nutmeg and cardamom.”
Sean Matievich, Lead Chef of Online Culinary Arts & Food Operations at the Institute of Culinary Education wants to cook with better and fresher spices. “I’m always in a rush to get the spices I need, so much so that I grab whatever is in the grocery store,” Matievic says. “Next year, I will buy good spices and clean up the spice shelf.”
next year, Toni OkamotoPlant-Based on a Budget founder and cookbook author plans to focus on diversifying the produce they eat. “Like many professional cooks, they can get stuck in a rut and end up cooking the same quick and easy meal for dinner every night,” says Okamoto. “My big New Year’s goal is to diversify the produce I consume. I’ve heard that eating 30 plant-based foods every week can optimize gut health, so I’m going to give it a try.”
Christian Panepinto, the head chef at Virgin Hotels Dallas wants to think outside the box and with a more modern presentation of plating. “One of my goals for him in 2023 is to try a more modern free-form his plating,” he says Panepinto. “Part of great food is the story told through design. Of course, along with great flavors and fresh ingredients, we really feel that plating allows us to take our culinary creativity even further.”
