The Future of Experiential Dining – Chefs-On-Call

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We have a hunch 2019 will see a whole lot of excitement about Experiential Dining. We’re talking Chefs on-call, communal dining, social eating etc. etc. It all boils down to the resurfacing of the original social dining option – quintessential home-made meals. While the concept may have seemed a bit out of fashion all this while, the quintessential home-made meal is slowly and surely making a comeback. The new-age consumers’ perpetual need to “experience more” has led to a unique brand of dining-experience providers cropping up all around the world, passionate about offering consumers a new way of living and eating.

From times immemorial, food has bought people together and served as a facilitator for social bonding and relationship building. As American Chef, Julia Child once said, “Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal.” A lot of what these platforms are trying to do is offer exactly that – unique, curated dining experiences, allowing one the luxury to socialize in a home environment, without the hassle of planning, prepping, cooking and its after math. Literally, the only thing one needs to do is be present and the rest is taken care of by the service provider. Cozymeal, an American on-demand cooking platform promises just that. The users are spoilt for choice as far as cuisines and chefs are concerned and they also get to decide whether they’d like the chef to cook at their own home or the chef’s kitchen.

With celebrity chefs such as Gordon Ramsay making us believe that beautifully plated food can indeed be spruced up at home, TV shows like MasterChef have displayed that pushing ones limits is all it takes to cross over from being an amateur chef to a professional chef. Platforms such as Cosymeal and EatWith not only enable people to enjoy chef-curated delicious home cooked meals with their friends and family but also offer an alternate source of income for burned-out chefs. These platforms offer chefs an alternate working model with time, menu, location and frequency flexibility, coupled with attractive pay. India based platform Authenticook offers people an opportunity to be a tourist in their own city and discover diverse flavours from different corners of the country through an “authentic food experiences with locals”. The two-pronged objective behind the venture is to offer foodies the best local food prepared by local families in the comforts of their home, while at the same time offering home chefs an opportunity to showcase and hone their culinary skills. Demetrice, the founder of One Hour Chefs, a soon to be launched chef-booking platform, sums up its essence in one line – “I think what we are doing now will allow chefs everywhere to find work on matter where you are in the world”

Clearly, on-call chef bookings are the next big thing in the food start-up industry and may we go so far as to say, a revolution in experiential dining. We’d love to know what you think of this trend, in the comments below!


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