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Food trends 2017 - Kenta Nakano (Japan), Pastry Chef & Product Development Chief at Dalloyau

Kenta Nakano (Japan), Pastry Chef & Product Development Chief at Dalloyau

Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is happy to share a vision of 2017 foodtrends in the world, through the eyes of its alumni.

Kenta Nakano (Japan), Pastry Chef & Product Development Chief at Dalloyau

What have you accomplished since graduating from Le Cordon Bleu?

Since graduating from Le Cordon Bleu, where I completed a Pastry Diploma in Tokyo (Basic and Intermediate level) and in Paris (Superior level) a lot has happened, I worked in France, became a chef, and won a number of international competitions. For example : I won runner-up at the Charles Proust Competition in 2008, and won first place in “The World Trophy of Pastry Ice Cream Chocolate” in 2015 as part of the Japanese delegation. Today, I am a Pastry Chef & Product Development Chief at Dalloyau, in Tokyo.

What do your customers crave when they come to see/taste your work?

In Japan, customers crave for the French touch and excellence, something that Dalloyau as a brand embodies. This is what they crave when coming to the shop.

What food trends do you foresee for 2017 and onwards?

Consumer-wise, the major themes on trend right now seem to be ‘food safety and security’ as well as ‘nutrition’.

Looking back to 2016, what is the main evolution you have seen in the food industry in your country?

Chocolate is coming back into the spotlight in another light. Chocolate makers from bean to bar to large scale producers are now selling high cocoa content bars with health benefits, so chocolate itself as an ingredient is becoming more important.

Any aspirations for the future?

Entrepreneurship. I’d like to run my own shop in the future, to showcase my creations.

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