Chefs predict the Top 20 culinary trends for 2011
| Chef Colby Garrelts |
So what do you think that a survey of over a thousand American chefs might reveal about dining out in 2011? Here’s a clue: nothing surprising.
Wednesday’s article in Nation’s Restaurant News reported that the National Restaurant Association had polled 1,527 chefs — all members of the American Culinary Association — about “what they expected to be top of mind in 2011.”
The top three answers? Locally-sourced meats and seafood, locally grown produce, and sustainability.
Those are trends? Aren’t most restaurants already there?
