Question:
Kale, cauliflower, and Brussels sprouts have all been extremely popular on menus. What do you think will be this year’s trendiest item?
Answer:
The big trend I’m seeing is chefs reducing waste by using the entire product. Much like the snout-to-tail style of cooking, we are trying to use as much of a product as possible for more layers of flavor and less shrink. For example, instead of only using broccoli crowns, chefs are putting the leaves in salads and shaving stems into slaws. Now more than ever, with global demand and changing climates, foodservice operators need to utilize whole plants. With all the time, water, care and resources used to grow our produce, it’s the right thing to do.
Good eating!