What are the trends driving event catering in 2007?Here are five major ones, courtesy of Bennett Fass, executive chef and director of culinary standards for Aramark's Convention Centers & Cultural Attractions unit. 1. Sustainable Cuisine. "Increasingly, convention center caterers are experimenting with and exploring the use of menu items that support a more environmentally friendly approach to food preparation. As clients and customers become more environmentally conscious and educated ...

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