| Characteristic | Share of respondents |
|---|---|
| Ethnic fusion cuisine | 58% |
| Authentic ethnic cuisine | 56% |
| Regional ethnic cuisine | 54% |
| Peruvian cuisine | 54% |
| Southeast Asian cuisine (e.g. Thai, Vietnamese, Malaysian) | 52% |
| Korean cuisine | 50% |
| Native American cuisine | 49% |
| Regional American cuisine | 45% |
| Nordic/Scandinavian cuisine | 44% |
| African cuisine | 42% |
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Source
Source
Release date
December 2014
More information
Region
United States
Survey time period
October 2014
Number of respondents
1,276 respondents
Age group
18 years and older
Special properties
chef members of the American Culinary Federation
Method of interview
Online survey
Supplementary notes
* Forecast.
The survey was conducted among professional chef members of the American Culinary Federation. The chefs were given a list of 231 items and were asked to rate each item as a "hot trend," "yesterday's news" or "perennial favourite" for restaurant menus in 2015.
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