The new vegetarian cuisine is all about attitude. “Yeah, it's vegetarian. You got a problem with that?” In 2010, for bright young chefs like Juan Duboué, a student at Le Cordon Bleu College of Culinary Arts in Austin, TX, it's almost a nonissue that vegetarian entrees can — and should — be just as good as a dish with animal protein at the center of the plate. “Vegetarian cooking has already made a spot for itself,” Duboué says. ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.