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National Restaurant Association What’s Hot 2014: Fermentation
The National Restaurant Association conducted an online survey of 1,283 members of the American Culinary Federation in October-November 2013. The chefs were given a list of 258 items and
were asked to rate each item as a “hot trend,” “yesterday’s news”or “perennial favorite” on restaurant menus in 2013.
Continue reading article or visit Krautlook to learn more about the benefits fermented food, kraut, has to offer.
Article from the National Restaurant Association , December, 2013.
Category: Industry News
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Cabbage is a cruciferous vegetable known to fight cancer and an immune booster providing a good source of key antioxidants, including vitamin C.
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