BIRMINGHAM, Ala. As restaurants begin to emerge from two years of recessionary pressures, new menu trends are taking shape, including an emphasis on sustainability and simple, homespun foods, experts told attendees at the American Culinary Federation's Southeast Regional Conference.Speaker Chris Koetke, dean of the culinary arts school at Kendall College in Chicago, also told attendees at the conference in Birmingham that restaurants "have learned to be flexible."He quoted an operator who ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!