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Chef's Blade's 2010 Food Trend Predictions

Jacky Hayward | Chef's Blade

Beyond Sustainability

Sustainability has been a big issue in the restaurant industry for the last few years, but chefs should continue to develop their knowledge of issues involving not only sustainability but also organics, GMOS, and health and wellness. These are all very complicated issues and diners are educated more then ever, so the wise chef will have to be an informed one to be able to answer all his or her diners’ enthusiastic and prying questions.

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