It’s that time of year. Every chef, restaurateur, publicist and publication is announcing their can’t-miss trend picks for the New Year. Predicting the future is almost impossible, but that’s not stopping us from making our own guesses—wait, carefully researched, reported and analyzed theories, we mean. We started by asking the one chef we thought might actually have an idea. We called Didier Elena, the chef who’s spent 25 years with Alain Ducasse and Paul ...

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