More chefs are reporting a growing interest in African and Middle Eastern flavors, artisanal beverages and ethnic cuisines and condiments, according to a recent survey by the National Restaurant Association. Kale, quinoa, underutilized fish and gluten-free food — not so much. In September, the NRA surveyed 1,575 chefs who are members of the American Culinary Federation, asking them to rate 221 items as a hot trend, yesterday’s news or perennial favorites for menus in 2016. The ...

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