A National Restaurant Association survey of more than 1,600 professional chefs members of the American Culinary Federation reveals that local produce, bite-size desserts, organics, healthful kids' meals and new cuts of meat top the “What’s Hot” list for 2009. Rounding out the top 10 trends are kids' vegetable/fruit side dishes, superfruits (including acai and mangosteen), small plates/tapas/mezze/dim sum, artisan liquor and sustainable seafood. In October, the NRA had surveyed 1,609 ACF ...

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.