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Top Five Culinary Trends in 2011 by Bimol Bee
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Top Five Culinary Trends in 2011 |
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Education
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The industry of food service is flexible and always new, and it’s quite fair. This sphere is definitely affected by changes in economic situation. As a consequence, this industry tries to meet the needs of the consumers. There is no exception for the year 2011. To be aware of the current trends in the cooking industry, one has to consider a great Florida culinary program. According to The National Restaurant Association's 2011 Restaurant Industry Forecast the consumers choose the restaurants that offer worth and healthy choices. So, we have a chance to see a number of the current trends in the food service industry and to what extend it meets the demand. Greenery in the Restaurants The restaurant holders nowadays direct their business to energy and water usage economy, being friendly to the environment and to their expenditure situation. Composting and recycling the material is also a tendency. The general trend is to make business as more cost-saving as possible, which reflects in greener industry. The same can be said about the next trend of 2011. Local food People today are quite aware of the minuses of products that are imported from far corners of the world. First of all, the procedure of growing and transporting products is quite expensive. It takes a lot of effort and money to bring it to the local market and afterwards to the restaurant kitchen. The locally grown food is greener, regarding the quantity of fuel that was used for to bring it to the consumer. Secondly, products from unknown farmer can hide dangers, such as contamination and parasites. Local food makes a smaller concern inthis aspect. Huge Desserts The previous trend was based on the competition of big portions. Each restaurant tried to offer the bigger portion for all the many items: starting from the French Fries and ending with the desserts. Today consumers are more focused on the healthy way of life rather than on the size of the dish. Therefore, the dessert now is not more than several spoonfuls. Cost Everybody knows that in difficult economic situation the money for dining out are the first to be cut. That is why when a consumer goes out he wants to feel as an expected guest. He requires the best meals for the price he is paying. The restaurants respond trying to keep the price on the level rational for them and the guests. Healthy Kids Menu This trend is supported even by the chains of fast food restaurants. If parents take take of what they eat, the same they want to get for thief children. The food industry offers to children new alternatives to French fries and sodas – fruits, vegetables and juices. orlando culinary arts
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