Two of 2016's biggest food trends from top chefs included boundary-pushing dishes that blurred the lines between art, science and cooking, and going "locavore" -- eating locally produced foods.
It was also the year that vegetables and supergrains found their way into the kitchens of practically every restaurant on the planet.
But every new year brings new trends, and what better way to grab a glimpse of what's to come than to chat with some of the world's hottest chefs who share their food forecasts.
"The food trend for 2017 is not an ingredient but an attitude," says Massimo Bottura, who in 2016 picked up the prize for
world's best restaurant. Community is coming before individual, he says, a radical departure from the rise of the celebrity chef. A wave of social responsibility is on the cards in 2017.
"I see a culinary world where chefs become leaders in their communities, not only promoting healthy food but making more of that food accessible to more people."
As many chefs are all doing the same things,
the year ahead is all about originality, according to
Namae Shinobu, Japan's leading proponent of French cuisine.
Street food, or casual local food, will have a makeover -- including...
