Local Food Takes the Cake


TORONTO — The second annual Canadian Chef Survey results were released yesterday, March 6, at The Canadian Restaurant and Foodservices Association (CRFA) Show, currently underway at the Direct Energy Centre in Toronto.

“Once again, the top menu trends are showing an increasing focus on nutrition as well as a solid appreciation for local flavours,” said Garth Whyte, the CRFA’s president and CEO of the organization’s survey. “Chefs are constantly evolving their menu offerings to meet a wide range of customer demands and dietary needs.”

Designed to identify the year’s top 10 Canadian menu trends, the poll of 500 Canadian Culinary Federation members identified many of the same trends as last year. Starting from the top, the 2011 list includes locally produced food and locally inspired dishes; sustainability; nutrition and health; organics; simplicity/back-to-basics; gluten-free/food allergy conscious; craft beer/microbrews; artisanal cheeses; bite-size/mini desserts and quinoa/ancient grains.

A couple notable changes this year include nutrition and health jumping from the sixth spot to the third spot and artisanal cheeses falling from the number four position to eighth place.

The CRFA Show runs until tomorrow, March 8.


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