Chefs become farmers, eggs are more edible than ever, the drinks of the ‘20s roar again, onions appear in jams and desserts, while the demand for sustainable fish is rising like the tide. It’s largely driven by Millennials with adventurous tastes, disposable income and a good bit of nostalgia for the foods they may have missed growing up. “Chefs from Benchmark Resorts & Hotels and the Gemstone Collection are not just tracking culinary trends; they are setting them with a commitment to sustainability, quality and creativity,” according to Todd Parmelee, vice president food & beverage at Benchmark, a global hospitality company, which includes both hotel brands in its management portfolio. “Our chefs are forging new paths and listening to our guests and suppliers in creating a holistic and sustainable approach to the dining experience we offer,” Parmelee says. LOOK FOR MORE
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