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More Food Trends for 2015
Food trends can explode overnight — some hang on (and hang on and on) while others fizzle out in no time. Local chefs and restaurateurs have strong opinions on what needs to go to make way for new trends in 2015 — and clear ideas about what they’d like to see next. In this article, Louisville chefs dish on food trends for 2015.
Article from Courier Journal, posted on January 7, 2015, written by Dana McMahan.
Category: Industry News
Other Press Releases
Sept. 16, 2019, 5:18 PM EDT By The Associated Press Here’s a sentence that might…
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Originally published by Fresh Times, the blog by Hello Fresh.
Originally published by Convenience Store Products.
Originally published by Food Manufacturing.
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Lambeau Field’s executive chef Heath Barbato and his staff crafted 22 new recipes for the…
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Poor kraut. Too often it is overlooked in American society. Its limp and lackluster appearance…
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Based on analysis of its annual What’s Hot culinary forecast over time, the National Restaurant Association has…
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Oktoberfest in Germany may have ended, but you can keep the celebrations going all month…
It used to be that only alcoholics had to worry about fatty liver disease. Not…
Coconut water, chia seeds, acai berry: There seems to be a new exotic or hard-to-find…
My first stop in Chicago tends to be to the same place – Chicago Diner. With…
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GLK meets customer demands, consults on menu items, innovates new products, and stays on pace with emerging trends.
To share a recent experience with one of our products, please click here.
If you have other business to discuss or simply want to have a chat with someone from our organization about other questions, comments, or ideas, please let us know by completing the short form below. Keep checking back — we are always up to something new!
