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Chefs Top 10 Trends of 2009
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The National Restaurant Association’s third annual survey of 1,600 American Culinary Federation chefs revealed these top 10 trends for 2009.

1. Locally grown produce
2. Bite-size/mini desserts
3. Organic produce
4. Nutritionally balanced children’s dishes
5. New/fabricated cuts of meat such as pork flat iron, Denver steak and bone-in Tuscan veal chop
6. Fruit/vegetable children’s side items
7. Superfruits such as acai, goji berry and mangosteen
8. Small plates/tapas/mezze/dim sum
9. Micro-distilled/artisan liquor
10. Sustainable seafood

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