The local sourcing dynamic moves into overdrive. The future will bring a new learning curve for patrons as they are embracing the ideas of locally grown foods, and chefs will struggle to define previous precious flavor profiles. Instead, local sourcing will breed fewer ingredients for chefs to use in their arsenal and force them to intensify the flavor of the ingredients they do.
via 10 ‘hot Topics’ Trending Foodservice In 2010 » Cookwork.com.
Sunday, January 31st, 2010, 09:06 | 
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