It took a long time for America to develop a chef tradition, but now that it's here, chefs exert phenomenal food-trend power. Many once-innovative cheese offerings on their menus are now supermarket items—focaccia, panini, Gorgonzola-stuffed olives, Brie en croute and quesadillas, for instance. In 2005, look for trendy chefs' new ham and cheese combination: proscuitto or Serrano ham, thinly sliced and baked until crisp, served with a complementary international-style cheese, such as Wisconsin-made Manchego.