As chefs, we are always on our toes to convert food trends to business – Rakesh Singh Anand, Executive Chef, The Westin Hyderabad Mindspace

Like fashion, food habits change with time. Over the past few years, the trend of molecular gastronomy and fusion food led people to return to their roots with simple, wholesome food recreated in a classic way. Chefs can sense the need of well-travelled, health conscious guests and thanks toglobalization, we can easily connect with counterparts worldwide to understand universal food trends. This year, the focus will be on organic and local produce, sustainability and meat substitutes with easy to understand menus. Personalisation will also play a big role. As chefs, we are always on our toes to convert food trends to business. We explore all opportunities to come up with best ingredients, technology, trainings, R&D, user-friendly processes, innovation and creation. An eye for detail, right from receiving the ingredients till the plating of the dish, is therefore of utmost importance.