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INSPIRING KITCHENS THROUGH FOOD TRENDS IN 2025

For Chef Absolom Kotsokoane – known to many simply as Chef Absa – food is more than flavour. It’s storytelling, cultural exchange, and a way of travelling across borders without leaving the table. From his restaurant, ZOR, in Dainfern, Johannesburg, he sees the Future Menus report not just as a trend guide, but as a “little bible” for every kitchen: tested, practical, and filled with inspiration.

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Unilever Food Solutions - Future Menus - Chef Absa

03:06

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CHEF ABSA’S JOURNEY

Chef Absa’s culinary path was shaped by family influences and a deep respect for food heritage. His career has taken him from hotel kitchens and consulting projects to ZOR, a multicultural dining experience blending Asian, South African, and other global flavours. For him, food must be authentic, bold, and rooted in innovation and tradition.

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WHY FUTURE MENUS MATTERS

"The value that Future Menus brings to any chef or any kitchen is the freedom for gastronomy and innovation," Chef Absa explains. He sees the report as an exchange hub – connecting chefs, ideas, and sustainable practices. For him, its biggest strengths are:

  • Diversity: Encouraging experimentation across cultures and cuisines.
  • Consistency: Helping chefs deliver reliable flavours, service after service.
  • Efficiency: Saving time in the kitchen without compromising quality.
  • Sustainability: Offering ways to minimise waste and use indigenous ingredients thoughtfully.

In his words, "Future Menus trends are a bible for each and every kitchen" – a reference point that chefs can adapt and share across their teams.

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BRINGING RESTAURANT TRENDS HOME

Chef Absa’s message is clear: Future Menus is not just a guide, it’s a tool for growth. “I’m inviting you to go through the trends, download it, share it with your kitchen staff, and make sure everyone understands not just what they are cooking, but what they are serving”

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BRINGING THE TRENDS TO LIFE

Chef Absa describes Borderless Cuisine

BORDERLESS CUISINE

Chef Absa describes Borderless Cuisine as one of the most exciting Future Menus trends. By infusing Asian techniques with indigenous South African ingredients, he creates dishes that allow diners to “travel to different places while sitting at the table”. His sushi made with sorghum instead of rice is just one example of how international and local flavours can merge beautifully.

Culinary Roots is about celebration

CULINARY ROOTS

To him, Culinary Roots is about celebration – of people, of culture, and of ingredients passed down through generations. “It’s a reminder of who we are, where we come from, and what our grandparents fed us,” he says.

It’s about taking inspiration from everyday flavours

STREET FOOD COUTURE

With Street Food Couture, Chef Absa sees an opportunity for chefs to be wildly creative. It’s about taking inspiration from everyday flavours and elevating them onto the plate in unexpected ways.

Finally, Diner Designed showcases the adaptability of meals.

DINER DESIGNED

Finally, Diner Designed showcases the adaptability of meals. By tailoring flavours to different client preferences, chefs can offer personalised plates influenced by the people that eat them.

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