Chefs Identify Sustainability as Hot Restaurant Trend in 2010
Sustainability, local sourcing, and nutrition will be the hottest menu trends in 2010, according to the National Restaurant Association’s annual survey of more than 1,800 professional chefs.
The chefs – all members of the American Culinary Federation – ranked nearly 215 food and beverage items, preparation methods, and culinary themes. The resulting top five trends were: (more…)
