Good chefs will always try other chefs' establishments to get inspired, getting to know what's new etc etc. I do that all the time especially when I am in London/Europe. I always find out what's the latest in culinary.
I am not into trend (hipster this, hipster that, ring any bell?) but more into creativity.
I love to see what other people do in terms of creativity so I won't do the same things. That's where I get inspired rather than copying.
If you look around, those presentations using 'soil' this, soil that! De-construction this and that, foams, sauce in syringes, drinks in jam jars have all been literally copied in 4 corners of the world.
When El Buli was doing molecular, the rest of the word was copying him, literally! There are a few using 'him' as an inspiration and come out with brilliant creative ideas.
Most of these Chefs normally dig out their own roots and use that as a base of their cooking by expanding the gastronomic techniques, flavours and cultures.
Sadly, these kind of chefs are not fully appreciated by the general public for their own lacking of comprehension. It's a natural behavior of human beings to be defensive when they are ignorant about something.
Anyway, I do hope in my beloved country, Malaysia, trends will die off and original creative ideas will submerge or let's just concentrate on our classics and do it really well.
'Goreng Pisang Cheese' for example is one of those things which has become a trend but all wrong in my humble opinion. We don't even understand 'cheese' to start with and we bastardised our original Pisang goreng with chemically and cheaply produced thing we call 'cheese'? 😁😁😁