Every year, the National Restaurant Association asks professional chefs—members of the American Culinary Federation—to forecast what will be big in the coming year, then ranks the predictions from hottest to least hot. While many of the trends predicted by the nearly 1,600 chefs for 2016 touched on such past list-toppers as local sourcing, minimally processed ingredients and sustainability, there were a few surprises on the 2016 What’s Hot list. Here are 10 that stood out.