20 trends chefs expect in 2016: Ethnic breakfast items, new cuts of meat, more

Artisanal craftsmanship, food with a compelling story, sustainability and, of course, local sourcing, are top trends that chefs expect in the coming year, according to the National Restaurant Association.    

In its “What’s Hot 2016 Culinary Forecast,” the NRA compiled the results of its annual survey of chefs who are members of the American Culinary Federation. Take a look at the top 20 trends.

Contact Bret Thorn: [email protected].
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