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Chefs Top 10 Trends of 2009

The National Restaurant Association’s third annual survey of 1,600 American Culinary Federation chefs revealed these top 10 trends for 2009.

1. Locally grown produce
2. Bite-size/mini desserts
3. Organic produce
4. Nutritionally balanced children’s dishes
5. New/fabricated cuts of meat such as pork flat iron, Denver steak and bone-in Tuscan veal chop
6. Fruit/vegetable children’s side items
7. Superfruits such as acai, goji berry and mangosteen
8. Small plates/tapas/mezze/dim sum
9. Micro-distilled/artisan liquor
10. Sustainable seafood

 www.restaurant.org

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