Culinary Connections for 2016

With the first half of 2016 in the books, this year’s culinary trends in food and beverage are coming into focus. Some are brand new, and some are continuations of trends that have been developing over the years, but all are having an impact on an influential and fast growing segment of the industry.

Innovation and creativity continue to loom large. Chefs, restaurateurs and hoteliers of our industry are challenging and satisfying hungry customers with inspired new concepts and creative reimaginings of traditional dishes and iconic cultural cuisines. The willingness to experiment—both on the part of chefs and diners—is clear, and healthy alternatives and organic ingredients continue to gain traction.

Vegetable as a StarWe’re seeing vegetables becoming more of a centerpiece as 'root to stem' and 'vegetable forward' dining gain momentum.

Growing numbers of diners no longer need to be encouraged by their parents to “eat their veggies,” as plant-based dishes seem to have…