According to Heiko Antoniewicz, a Michelin star chef and consultant, restaurant owners must clearly distinguish between short-lived “hypes” (such as Dubai chocolate) and enduring trends. He believes that those who follow every passing craze lose their credibility. The real, long-term change lies in plant-based eating and mindful consumption. He emphasizes that vegetable-centered cuisine is not merely about more varied side dishes, but a technological shift requiring serious professional expertise, where the diverse preparation of vegetables (such as the 6–8 different textures of cauliflower) often demands greater precision and labor intensity than meat dishes. Instead of overcrowded menus, the goal is a smaller but high-quality selection and a return to artisanal traditions (such as sourdough bread). The expert criticizes misleading names (such as “celery cutlet”) and calls for the development of a new gastronomic vocabulary for plant-based dishes. He compares the kitchen of the future to a flexible “building block set” that can be easily adapted to accommodate allergens and individual preferences without compromising the taste experience. Looking ahead, Antoniewicz predicts that seasonality and regionality will continue to gain prominence. He envisions a future 30 years from now where there will be no fixed, printed menus; instead, the offerings will change daily depending on what is available fresh at the market. This level of flexibility requires simpler supply chains and a higher degree of creativity from chefs. He also highlights the growing importance of non-alcoholic beverages (homemade lemonades, single-variety fruit juices) and fermentation techniques in modern hospitality (food-service.de).
