11 Chefs Share Their Food-Focused New Year's Resolutions

It's that time of year again. After the wrapping paper and holiday dinner leftovers get put away it's time for, you guessed it, New Year's resolutions.

11 Chefs Share Their Food-Focused New Year's Resolutions

Tarik Fallous, chef and owner at Au Za'atar in New York City, would like to bake more come January. "In the New Year, I would like to start working on baking a bit more," says Fallous.

Bake More

Rodrigo Fernandini, the chef and partner at Artesano in New York City, has made "cooking healthier at home" one of their New Year's resolutions, a resolution many people may be able to relate to.

Cook Healthier Meals at Home

With the new year comes new beginnings, so what better time than to begin exploring some new ingredients? "At our restaurant, we serve coastal Italian dishes," explains Riccardo Orfino, chef and partner at Alice and Osteria 57 in New York City.

Explore New Ingredients

Chef Adam Terhune, Chef de Cuisine of Commons Club at Virgin Hotels Nashville, hopes to get more creative with dishes in the new year.

Get More Creative

Chef Mike Alaridi, Executive Chef of Virgin Hotels Chicago, has one goal in mind for the new year—to keep people healthy through food.

Help People Eat Healthier

"I'm used to being a chef that provides to-go meals where you just have to make sure it looks appetizing in a to-go container," shares Chef Lexis, a private chef who was also on Chopped Sweets on Food Network.

Enhance Plating Skills

Chef Donald Young, owner of Duck Sel, an experiential culinary concept in Chicago, hopes to incorporate more sustainable ingredients into his recipes.

Use More Sustainable Ingredients

Cilla Casey, a private chef based in London, would like to experiment with more floral flavors, such as saffron, lavender, chamomile, and rose.

Experiment with Floral Flavors

Shawn Matijevich, Lead Chef of Online Culinary Arts & Food Operations at the Institute of Culinary Education, would like to cook with better and fresher spices.

Cook with Better (and Fresher) Spices

This coming year, Toni Okamoto, founder of Plant-Based on a Budget and cookbook author, plans to focus on diversifying the produce they eat.

Diversify Produce

Christian Panepinto, Chef de Cuisine at Virgin Hotels Dallas would like to think outside the box with more modern plating presentations.

Experiment with Plating Presentation

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