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How Culinary Schools: Chefs Are Making The Switch To Local Foods

281 Words2 Pages

Equally important, Olivia DeWolfe writes about how culinary schools and also chefs are making the switch to local foods. “According to the National Restaurant Association’s annual What’s Hot survey, which interviewed around 1,500 chefs, the top three food trends in 2011 are going to be locally sourced meats and seafood, locally grown produce and sustainability. As chefs and foodies alike scramble to learn about these three fundamentals, culinary schools lend a helping hand by incorporating them into their curriculum.” Olivia DeWolfe Feb 04,2011. “As customers have become more concerned with their physical health, chef’s have had to keep improving their recipes and menus to reflect these needs. Chefs who are making the switch to local, seasonal

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