The word “authentic cooking” bubbled to the surface at Les Dames d’Escoffier New York’s symposium, “The Next Big Bite: Media’s Influence on What We Eat, Drink & Crave,” which took place October 17 at Institute of Culinary Education. The distinguished panel moderated by CBS Sunday Morning correspondent, Martha Teichner, includedChef/Restaurateur and Co-Host of ABC’s “The Chew,” Carla Hall, Bloomberg Pursuits Food Editor, Kate Krader, and PUNCH Editor in Chief, Talia Baiocchi.

The panelists debated what is a “fad” or a trend.” Trends included: gluten free, vegan, southern food, low alcohol wines. Fads included: cronuts, super-charged burgers and kale. Sustainability, food waste and food as medicine all weighed in as important developments.

Everyone agreed that “authenticity” is important. “Terroir, ancestry, origin, raw materials and the story behind the product, brand or dish all appeal to the consumer and, especially, to Millennials.

We were excited to hear this because the mission of The Connected Table is to share the stories behind the people who shape our industry and food and drinks we enjoy.

Weigh in with us: What do you feel are the top food trends to watch? Please post on Facebook.com/connectedtable