I Agree With All Of These

Chefs Tell Us 2015 Food Trends That Need to Be Retired

• “I get it, kale is a tasty leafy green that's very healthy. There are dozens just like it that should be getting the spotlight, like collards, mustard greens, dandelion green, beet greens, and carrot tops.” -- Joe Palma, executive chef of Bourbon Steak at the Four Seasons (Washington, DC)
• "I’ve had the feeling that in this country kale is now a religion. You see it on every menu! Being French, we don’t eat it much and we don’t get the fuss about this ingredient! It’s a typical fashion ingredient that won’t last in my opinion. It won't last because it has nothing more than cabbage, it's boring." -- Fabienne Souliès, owner of Pitchoun Bakery (Los Angeles, CA)
• "Unless you have an allergy, I'm over gluten-free. Can we go back to just eating what the chefs want to cook?" -- Jesse Schenker, chef/owner of Recette and The Gander (New York, NY)
• “Chefs telling me how to eat a dish. I’m not a baby. If your food comes with instructions, you’re trying too hard.” -- Dale Talde, chef/owner of Talde Miami Beach (Miami, FL)

Complete list (Thrillist.com)