Each year about this time, the National Restaurant Association (the other NRA, the one without guns) teams up with the American Culinary Federation to ask chefs across the United States what they think will be the hottest restaurant trends for the coming year. Nearly 1,800 professional chefs were surveyed for this year’s “What’s Hot” report, in which they ranked 223 culinary ideas as “hot trend,” “perennial favorite” or “yesterday’s news.” The 2012 predictions, released yesterday, show that whole grains continue to be hot in restaurant circles.

What warmed our hearts most was the #10 trend: Whole grain items in kids’ meals. Here’s a trend that didn’t even make last year’s list, and it’s rated a “hot trend” by 72% of the chefs, with another 12% calling this a “perennial favorite.” In tandem with #10, the #3 trend was “healthful kids’ meals” and #6 was “children’s nutrition.” We’re guessing that if you considered these three as one strong statement, they would top the chart.

Whole grains have become the norm in schools and at home, so it’s natural to see them turn up in restaurants too. Restaurants have learned how to make whole grains delicious, so no one – kids or grownups – has to choose between good tasting and good for you.

Here’s a roundup of whole grains on this year’s survey:

It’s also interesting to see that whole grain bread and rolls, and brown/wild rice, while no longer way up there as “hot trends” have settled comfortably into “perennial favorites” territory. This is exactly where we see whole grains overall – not a passing fad, but an unending preference by everyone, everywhere who likes to combine good nutrition with good taste. (Cynthia)