Guest Speaker: Aspiring Gen Y Cooks Dish on Culinary Trends
- Published in Guest Speakers
By Sharon Olson
A recent survey of Culinology® students in their 20s and early 30s underscores interest in innovative, green and healthy cooking. What does it all mean for tomorrow’s menus?
Soon-to-be culinary professionals identified as part of Generation Y—the menu-makers of tomorrow—are starting to influence dining trends, from the use of molecular gastronomy to the increasing incorporation of artisan, farmstead and locally produced ingredients.
