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The growing appetite for alcohol-free beverages is creating challenges and opportunities for beverage directors, sommeliers and other hospitality professionals when it comes to making sure bars and restaurants offer something for everyone.
Many of the issues that mattered most to chefs and other culinary professionals this past year will continue to shape the culinary industry in 2023, according to faculty members at the Culinary Institute of America.
Chefs discussed how to shape a culinary future that celebrates Black foodways at the Culinary Institute of America's Worlds of Flavor conference.
Concerns about personal health and climate change are key drivers for consumers to choose plant-based food and beverage options, according to Datassential's “2022 Plant-Forward Opportunity” report.
Menu innovation doesn’t require a huge menu overhaul if new options are introduced in a strategic way, a panel of experts said during a session at the National Restaurant Association Show.
A panel of experts discussed what is driving the call for a more sustainable food system and how restaurants can be a part of it during SmartBrief’s virtual SmartSummit, “The Future of Food: The Role of Restaurants in Creating a Sustainable Food System.”
A new online master's program from the Culinary Institute of America aims to give current and future chefs and food industry leaders the tools to make positive changes in our food systems. The CIA's Cathy Jörin discusses the ideal candidate for the master’s in sustainable food systems and how a panel of sustainability leaders are helping to shape the curriculum.