CHICAGO National Restaurant Association Restaurant, Hotel-Motel Show. —Authenticity is not all that important in creating Asian-influenced menu items that are good sellers in this country, said corporate chefs and other experts participating in “Seven Steps to Catch the Asian Wave,” a seminar held here during the recent “In the United States, if you’re delivering the taste, you’re being authentic,” said Nation’s Restaurant News food editor Bret Thorn, who previously worked ...
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!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com