by Allen Sheinman
Every year, the Texas-based hospitality management company Benchmark Hospitality International culls data gleaned from the executive chefs and other culinary experts at its 39 luxury hotels, resorts and restaurants in the Western Hemisphere, all to compile a list of the hottest trends this side of a spatula. Here's what this year's report reveals.
1. Chef-crafted. Perhaps the biggest trend in food today is chefs taking hands-on responsibility for every component and ingredient in their kitchen to have total control over quality and flavor. From putting up jams and relishes to overseeing their own farms, chefs truly are in charge.
Read full article here from Meetings-Conventions blog, The List
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