Why We Don’t Follow Food Trends (And How We Decide What Belongs on the Menu)

Food trends move fast; viral ingredients, buzzwords, “superfoods.” But at Uproot, our approach is slower, more intentional, and rooted in how food actually supports people.

Thoughtfully prepared seasonal meal with braised beef in a creamy sauce, herbed rice, and fresh vegetables, portioned for in-home personal chef service by Uproot Culinary.

Why Food Trends Don’t Guide Our Menus

• Trends are often disconnected from season and place

• Many prioritize aesthetics or marketing over nourishment

• They can create confusion instead of clarity around food

How We Actually Decide What Belongs on the Menu

Instead of trends, we look at:

• What’s in season right now

• How ingredients are grown and sourced

• How food will feel before, during, and after the meal

• The energy of the gathering (retreat, home, celebration)

Technique Matters as Much as Ingredients

• The same vegetable can feel totally different depending on how it’s prepared

• Warming vs. cooling, grounding vs. light

• Why we adjust cooking methods with the seasons

Listening Over Labeling

• We don’t cook to fit “clean,” “detox,” or trending diets

• We cook to support digestion, energy, and enjoyment

• Food should feel supportive, not stressful

What This Means for Our Clients

• Menus that feel balanced, not heavy or restrictive

• Guests leave feeling nourished, not sluggish

• A sense of ease around food

Food doesn’t need to be trendy to be memorable.
When ingredients are chosen with care, season, and intention — people feel it.

This philosophy guides how we cook for personal chef clients, retreats, and gatherings.