CookingSchools.com Discusses The Top Food Trends for 2014 - WTVM.com-Columbus, GA News Weather & Sports

CookingSchools.com Discusses The Top Food Trends for 2014

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Following an article posted by ABC News, CookingSchools.com, an online directory of the best culinary schools, discusses the top four food-lover trends for this year

Bohemia, NY / http://www.myprgenie.com/ / via ACCESSWIRE / April 02, 2014 / CookingSchools.com, a leading online directory of culinary schools, details the top four food trends for this year.

According to a March 18th article posted by ABC News titled “4 Foodie Lover Trends for 2014,” the James Beard Foundation gives awards to chefs that have made profound contributions to the American food industry each year. The James Beard Award is one of the most prestigious awards in the culinary industry. Previous recipients include Bobby Flay and Todd English. These chefs are responsible for creating new food trends and developing innovative culinary dishes.

Andrew Girard, a representative at CookingSchools.com, an online directory of the best culinary schools, says chefs are responsible for creating new, exciting foods and prompting trends. “Chefs have the unique ability to control the food industry,” he says. “They have the upper hand in inventing new ways to prepare foods and developing fresh flavor combinations worthy of immense popularity. They are the trendsetters in the food industry.”

Girard discusses the top four food trends of 2014:

1. Kale is the new spinach. “Kale has recently gained popularity for its health benefits,” he says. “It’s one of the best ‘superfoods’ around. Many top chefs have been introducing cooked kale into their dishes as a main vegetable.”

2. Food hybrids. “It’s the year of the food hybrid,” Girard explains. “We’ve all heard of the infamous cronut- the croissant/doughnut hybrid. Chefs all over are experimenting with new food combinations like the ramen burger.”

3. Focus on sustainable and organic food. “Cooks are not only obsessed with new flavors and new dishes, they’re also keen on food politics,” he says. “Many chefs have taken a stand against conventionally grown foods or genetically modified products and it shows in their menus.”

4. Influx of food bowls. “Everything comes in bowls now,” he says. “Chipotle started the trend with the burrito bowl, but these bowls have transferred to other major chains like Chili’s. Food bowls are a great way to combine all ingredients in one serving.”

CookingSchools.com is the leading source for information on culinary degrees, culinary schools and cooking programs. Maintained by Monster.com, a popular resource for job seekers and employers, CookingSchools.com helps prospective chefs, teachers, restaurant managers and culinary students find schools, jobs, and programs best suited for their needs. CookingSchools.com is an affiliate of ArtSchools.com, a similar directory featuring the best art schools.

Contact: Scott Darrohn, Takara@fishbat.com, 18553474228 

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