Eric Ripert: Diners want seasonal, sustainable foods

Eric Ripert: Diners want seasonal, sustainable foods

Fine-dining chef discusses restaurant consumer trends at the Research Chefs Association convention

Renowned chef Eric Ripert told attendees at the annual convention of the Research Chefs Association that consumers expect transparency and less processed foods.

Ripert — executive chef and co-owner of Le Bernardin in New York, television host and cookbook author — said in his keynote address Friday at the San Antonio convention that diners want to eat sustainably and are seeking more ingredients that are organic, fresh, flavorful, authentic, seasonal and local.

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