# data[].attributes.attachment_link.title
Are 4 Thai Employees Required to Get a Work Permit in Thailand?

# data[].attributes.headline
Students must know What is the future career needs or will be change and put more skill requirement. 

# data[].attributes.subject
Students must know What is the future career needs or will be change and put more skill requirement. 

# data[].attributes.attachment_link.readable_text
Comfort food, condiments, and a joyful, over-the-top return to indoor dining.

Late last year, we talked to dozens of chefs who predicted trends that ranged from family-style dining to tasting menus with non-alcoholic juice pairings. Of course, no one could have predicted the way 2020 played out -though San Francisco chef Angela Pinkerton did anticipate we'd be eating more bread.

As we close out a year that's brought upheaval and devastation to an industry we love so much, we revisited the conversation to try to imagine, with a little more humility, what next year might bring. Below, chefs weigh in on the biggest restaurant trends they predict to find in a post-COVID-19 world.

Special occasion dining

"When we do dine in, it will be memorable. More exclusive types of dining experiences in the dining room-think tasting menus, private dining experiences that go above and beyond with ingredients and access. People will go out for a truly memorable dining experience where they feel safe and can expect an experience unlike anything they've had before." - JoJo Ruiz, executive chef at Coastal Cuisine and in San Diego

"With all the cooking at home going on during the COVID-19 pandemic, dining out is starting to feel super special occasion again-tasting menus with wine pairings are a fun step in the opposite direction." - Cassidee Dabney, executive chef of The Barn at Blackberry Farm in Tennessee

Deeper dives into Black foodways

"I believe that folks are taking more interest in the African diaspora and specifically what African-American foodways are in the scope of the American culinary market. I think we'll see a more focused conversation around ingredients like sweet potatoes and various greens or biscuits as they relate to Black folks and more specifically how they come from our agricultural and more agrarian roots. Families like the Conyers family in Manning, South Carolina, growing heritage sweet potatoes come to mind, or The Carter family of Philadelphia who have been growing watermelons and selling them on the corner of 84th and Lindbergh in Southwest Philadelphia for 50 years. Cybille and I served those very melons for the Black Labor Day pop up that we did on September 8th. I also think that there will be a rekindling under the fire of indigenous cuisines in America. Trends will be less "trendy" this year and more rooted as we look back on a year that has grounded many of us and brought our foundations and truths to the surface, in my opinion." - Omar Tate, chef and founder of Honeysuckle Projects in Philadelphia

Individualized tasting menus

"Small-group private dining will be hot. Restaurants that can provide safe, intimate spaces for small groups will be sought out at a premium." - Ravi Kapur, chef and owner of Liholiho Yacht Club and Dear Inga in San Francisco

Heritage cooking

At-home restaurant experiences

"This year we, and many other restaurants across the globe, had to quickly pivot to expand into takeout and delivery, and I don't see that trend going away anytime soon. In 2021, it will evolve as chefs are creating new and interesting ways to bring the restaurant experience to life at home for guests. At our restaurants, paella became one of the most popular items on our to-go menu. The paella pan fit perfectly into a pizza box, while keeping the rice hot, so you had this element of presentation you'd get in the restaurant." - Rick Billings, executive chef of José Andrés ThinkFoodGroup

"Restaurant-style meals packaged for the family will definitely keep trending in the year to come. Plant-based, healthy vegetarian dishes with seasonal ingredients and global flavor are here to stay in the future. Wonderfully curated meals with soul, taste, and creativity can be picked up at a favorite restaurant and ready on the table in a split second." - Daniel Boulud, chef of Daniel, in New York City

"The biggest trend next year is going to (continue to) be how to be creative with to-go food. I think as much as I can about what I can do to make to-go dining more attractive to diners, whether it's what we're using for flatware and silverware or what we can do to appeal to a family for weeknight dinner, or a special 'date night' in." - JoJo Ruiz

More virtual cooking classes

"Online, chef-driven virtual cooking classes-with accompanying chef food boxes for their recipes-will continue to expand in 2021. Many people will keep this fun way to get together with friends and family and be entertained at home while preparing a good meal and cooking along with a chef." - Daniel Boulud

"With everyone having been hunkered down, more and more folks turned inwards about cultivating their own food resources and began cooking more as well. There is a thirst for knowledge again that we saw 10 years ago where cooking classes were really popular. I could see this as a launch point for more classes, as well as more community-based and home gardens rising up." - Geoff Rhyne, chef and founder of Red Clay Hot Sauce

Condiments

Tofu

"Sure, demand for tofu as a meat substitute is on the rise, but dishes like Andrea Nguyen's Mapo Tofu Spaghetti or sweet, spicy, crunchy Korean tofu and silken tofu (like we have on the menu at Moon Rabbit) will make people think about tofu in a whole new light in the New Year." - Kevin Tien

Comfort food

"I think restaurants and home cooks will continue to move into interesting but comfortable foods. There will likely be a greater focus on stew and curry. Curry can offer so much to the diner. It's interesting, exciting, and comfortable and accessible." - Matt Greene, executive chef of Common House Richmond in Virginia

Kindness

"2021 is the year of kindness. Without perspective and acts of kindness, we won't move forward as an industry. No longer is it appropriate and enough to be the "only one in the room." If you can connect someone to a publication, a brand opportunity etc., that might be the very thing that helps a business or a person survive." - Paola Velez, pastry chef of La Bodega, Compass Rose, and Maydan in Washington, DC

Diversified businesses

"As we quickly started shipping food all over the country and doing zooms regionally and nationally we also were developing products to be sold online (cocktail mixers) or in stores (our own coffee). These businesses are very different to manage and require different skill sets than serving you brunch at Commander's Palace. So re-organizing businesses in our industry with an eye toward talent with different skills will be a need." - Meg Bickford, chef at Commander's Palace in New Orleans

"Meal kits, virtual dinner and theater, and to-go tasting menus are all ways to reach a larger audience than just what you can fit at your restaurant." - Mary Attea

More fermenting, preserving, and canning

"Fermentation is becoming really big again, same with canning and preserving. We saw a huge climb in this technique during COVID lockdowns, and it allowed us chefs to still be able to support our farms. We were able to buy ingredients farmers had on-hand even though we were not able to use them in the kitchen due to restrictions on dining. So we canned, preserved, pickled and fermented as much as we could. I think a lot of us fell in love again with this way of preparing food." - Jorge Guzmán

"Preserving and canning all those herbs and veggies that you grew in your 'quarantine garden.' Also seed and seedling swaps with friends and family." - Cassidee Dabney

"In the past year, you had millions of people getting really comfortable in the kitchens in ways they hadn't before. So I think people are going to get a little more brave at taking on long-term projects like fermenting. Fermented veggies of all kinds-not just turning cucumbers into pickles-can elevate all kinds of dishes or be a really interesting snack on their own." - Robert Irvine, chef and host of Food Network's Restaurant: Impossible

Political advocacy

Restaurant industry overhaul

"We believe that the future of the restaurant business is an unseating of our pasts. Restaurants are unstable and unsustainable. This truth has been being realized for years and reached its current zenith in 2020. What has emerged from the trauma and turmoil of our collective stresses have been restaurants pivoting into models that are more hybrid, take out, and curated grocery. This change is quite possibly permanent. Think of concepts such as Broham Grocery by chef Jonny Rhoades in Houston or the Grey Market by chef Mashama Bailey in Savannah. These models are an evolution that are a vanguard of what's possible. We are taking a very similar approach with our new concept to be called Honeysuckle Projects in West Philadelphia. We have seen a refocus on community and combating food access. There has been a recentering; food is human. Politics and social hierarchy that's clouded that purpose are being put to bed in favor of an awakening to a universal realization. That food and the service of it are an integral part of our being and not a luxury. While elegant plating and the beautification of food is not going anywhere-nor should it-we find that the fuss of food is being undressed, becoming approachable and egalitarian again." - Omar Tate and Cybille St.Aude-Tate

"If we learned anything from 2020, it's that our entire system, from top to bottom, is simply broken. The pandemic exposed so many cracks in our industry and our society, and we cannot continue operating as we did before. In 2021 I think we will see-or I really hope to see-restaurants stepping up for their communities in big ways. Community outreach and charitable initiatives will be baked into the business model of restaurants ranging from your local neighborhood spot to big dining destinations." - Daniel Humm, chef of Eleven Madison Park in New York City

Destination restaurants

Mushrooms

"As planet-based and flexitarian diets become more popular and people seek out foods that are equally good for the environment and themselves, there is no doubt that consumers will turn to products made from the best, sustainable ingredients, like mushrooms. For our flagship Eat the Change snack product, we created a mushroom jerky -wood-smoking portobellos and criminis with hickory wood so that they absorb all those traditional smoky flavors you'd get in a meat jerky, and then infusing habaneros and mustard seeds. Mushrooms are an amazing canvas to take on other flavors." - Spike Mendelsohn, co-founder and chef, Eat the Change

Alternative sugars

Hygiene precautions

"I think the biggest thing I foresee is the permanent shift to single serve items and a heightened sense of environmental impact, partially brought on by COVID's impact. Shared bottles are going to be shifted away from, and you will see more and more single serve portions that will then result in a more focused effort on waste/sustainability. (Think about straws). - Geoff Rhyne, chef and founder of Red Clay Hot Sauce

Even more local

"Supporting local is more important than ever. At Commander's we are always doing so, supporting our quail guy and working with our friends doing amazing herbs and vegetables nearby, but continuing to do so will be even more important as we head into 2021." - Meg Bickford

"Communities will go to the extra effort to support local businesses and put money back into their communities." - Ravi Kapur

Quick service and delivery-only

"I think we are going to continue to see the creation of new delivery-only brands. We started talking about the future of delivery technology and developing C3 almost two years ago, and when we launched in February of this year, it just happened to coincide with the pandemic. With these delivery-only brands, we will continue to see comfort food like burgers and fried chicken because the demand is high and those foods travel well, but will also bring innovative-experimental food that's less familiar. Maybe it will take the form of experimental cross-cultural combinations we haven't seen before, but that work because you don't have to run them through a restaurant." - Martin Heierling, chief culinary officer at and

Hope

"My trend prediction for next year is more of a hope. I think the trend will be dining in restaurants, at tables, with servers, and people all around you!" - Erik Niel

"We as an industry have always been ready for a challenge, and we have a very big one ahead of us. The wounds of 2020 are not likely to heal in 2021, and the scars will last much longer than anticipated. But, we as an industry have always been resilient. We thrive on the rush of a busy service and we pride ourselves on the fact that when all else fails, we can put our head down and do the work. That is what we have always done, that is what we are good at." - Emily McDaniel and Rob McDaniel

"All we know is that we don't know what is in store. It will be tragic and exciting ... I know it's been tough, and the devastation to small businesses is too great to measure at this moment. However, as we've seen throughout history possibly the greatest innovations and evolution will happen after tragic and traumatic events." - Ravi Kapur

# data[].attributes.attachment_link.title
These Will Be the 21 Biggest Food Trends of 2021, According to Chefs

# data[].attributes.attachment_link.description
Comfort food, condiments, and a joyful, over-the-top return to indoor dining. Late last year, we talked to dozens of chefs who predicted trends that ranged from family-style dining to tasting menus with non-alcoholic juice pairings. Of course, no one could have predicted the way 2020 played out -though San Francisco chef Angela Pinkerton did anticipate we'd be eating more bread.

# data[].attributes.headline
"How can the students work towards finding a job in their field/career?"

# data[].attributes.subject
"How can the students work towards finding a job in their field/career?"