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 ...
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