The aforementioned were all identified as food trends recently in the Canadian Restaurant and Foodservices Association’s first Canadian Chef Survey, conducted by independent market research firm BrandSpark International. “Canadian chefs have identified the top trends, and now ApEx will bring those trends to life for restaurant owners and the entire kitchen team,” says Luis Clavel, executive chef of the Holiday Inn Harbourview and president of Nova Scotia Association of Chefs and Cooks. “With customers paying more attention to food and ingredients than ever before, it’s an exciting time for chefs and restaurateurs.”
The show promises something for everyone in the foodservice industry. As reported by foodserviceandhospitality.com last week, this year’s edition will feature a Green Zone, which will highlight environmentally friendly products and the first-ever Culinary Salon, open to students from Atlantic Canada’s culinary colleges.
