Canadian chefs spill on hot trends and up-and-comers in restaurant kitchens.
1. Locally sourced foods
2. Sustainability
3. Organics
4. Artisanal cheeses
5. Simplicity/back to basics
6. Nutritional/healthy cuisine
7. Free-range poultry/pork
8. Small plates/tapas/mezze/dim sum
9. Bite size/mini desserts
10. Superfuits (e.g. acai, goji berry, mangosteen)
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