WASHINGTON National Restaurant Association. —Sustainable and locally grown and sourced ingredients will be the top menu trends in 2010, according to chefs polled recently by the The survey of 1,854 members of the American Culinary Federation asked chefs to rank the importance of 214 food and beverage items, preparation methods, and culinary themes. Results were released Dec. 1. —Sustainable ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

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!

Questions about your account or how to access content?

Contact:Desiree TorresDesiree.Torres@penton.com

Already registered? here.