The demand for plant-based eating is growing rapidly and Kathy Hester is a blogger, recipe developer and author of 11 cookbooks who ensures that all of her recipes are plant-based and vegan.
While composting is good, Tinia Pina thinks there are more efficient ways to use food that otherwise would go to a landfill to provide the nutrients plants need to grow and thrive.
Once a competitive bodybuilder who believed it took animal protein to build muscle, Nina Curtis found her competitive edge when she “broke up with salmon” and became a vegan chef. While Nina Curtis has been a foodie since she was an eight-year-old helping her mom cook from scratch and lending a hand with her dad’s catering business, she never thought she would cook for a living. “That’s why you should never say never, because it could come back to haunt you,” she says. And, while her mom went organic long before it was a thing, Nina’s early professional food experience…
Trends change annually – and sometimes semi-annually. Check out below on what you can expect to see trending in group catering this year.
A hotel chef spills the beans on how meeting and event planners can accommodate the ever-increasing requests for vegetarian/vegan options.
From locally sourced to spicy, ugly, personalized and nostalgic, here Thrive! predicts the 2016 Top Food and Beverage Trends When thinking about the 2016 top food and beverage trends, the year will be a fascinating mix of creative menu design from source to finish. Recognizing the approach to food, processing and presentation, the guest experience, and even the kitchen itself are all on the table, so to speak, for the coming year. 1. Source Local. While organically grown and a lower carbon footprint can sometimes be at odds, it seems local trumps all. Food lovers want to know where their food is from.…