Gourmet and beyond: A look back at the tastiest culinary trends from the past decade

Gourmet chef John Denboer’s life revolves around food. He wouldn’t have it any other way. He often shares his foodie adventures and cooking class lessons in his series of blogs, but for this post, he has something different in mind. He will pay tribute to two of the tastiest culinary trends that have taken the world by storm in the past decade.

Artisan Ice Cream: Ice cream has always been a favorite of everyone, not just foodies. But somewhere in the middle of 2010s, people have created a line of this classic dessert, which was unique, seasonal, and creative. Artisan ice cream is adventurous and unconventional, and oh-so-sublime. From sriracha to prosciutto to other flavors previously unheard of, ice cream had just entered a new era the likes of which the world has never tasted before.

Poke: As far as salads go, the Hawaiian Poke is way out there in terms of imagination. Poke is made of raw fish, veggies, fruits, mixed with scallions, limu seaweed, and soy sauce. However, over the past decade, chefs have added macadamia nuts, pickled jalapenos, and beets to up the ante. And to make things even more exotic, some establishments have allowed customers to create their Poke, notes John Denboer.