Daily Recipes Newsletter for Culinary Professionals Facing Changing Trends
The National Restaurant Association has released the 2007 Restaurant Industry forecast revealing changing culinary trends. Chefs, students at culinary school, students at baking pastry school, people in the food service industry, or foodies can keep up with these recent developments by receiving Chef2Chef's free daily newsletter. The newsletter provides professional and prospective chefs with fresh weekly topics and recipes.
(PRWEB) May 3, 2007 --The National Restaurant Association recently released the 2007 Restaurant Industry Forecast, revealing that some of this year's menu trends are locally grown organic produce, bite-sized desserts, flatbread and bottled water. Chef2Chef, a chef's practical guide to practically everything, provides a free daily newsletter (http://chef2chef.net/news/subscribe.htm). This service keeps everyone--chefs, students at cooking school, students at baking pastry school, people in the food service industry, and those just in love with food--inspired and up-to-date with the current culinary trends.
Anyone who is passionate about food, whether someone with a pastry chef job or a pastry sweet tooth, can keep up with the latest in culinary developments by subscribing to Chef2Chef's free daily newsletter (http://chef2chef.net/news/subscribe.htm). Sent out five times a week, the newsletter is hosted weekly by a chef, industry leader or a well-known author. The newsletter frequently features new topics along a particular culinary theme, cuisine, or unusual ingredient and also contains tested chef recipes, culinary facts and tips and culinary history. Recent weekly themes include:
- Real Butter. Pure and Simple.
- California Asparagus - Sometimes Nothing Else Will Do!
- Cooking with Fresh Herbs.
- Cervena - Natural Tender Venison.
- Grains: Groundwork of Good Nutrition.
Keeping up with the latest in cooking is important in the culinary industry, according to experts. When asked about his creative process, Sean Begin, executive chef of Copper Kettle, told the Nashville City Paper, "I do a lot of reading. I like to check out what's in Gourmet, Food Arts, Southern Living. And, whatever is going on in my head... it all comes together subconsciously."
Additional items projected by the National Restaurant Association to be all the rage in 2007 include:
- Grass-fed and free-range meat.
- Fresh herbs and exotic mushrooms.
- Whole-grain breads and focaccia.
- Salts, aged meats and ginger.
- Pan-seared, grilled and braised items.
Chef2Chef.net, a chef's practical guide to practically everything, offers user forums, a searchable database of recipes and a comprehensive U.S. directory of top culinary schools and institutes. Culinary students, professional chefs and culinarians can also find the latest food industry news, a job search section and a marketplace for culinary supplies and equipment.
###
|
