For more than 30 years, we have devoted ourselves to working in concert with extraordinary chefs from around the world, like Chef Jessica Biederman from the Four Seasons Hotel Boston, and Chef Daniel Sicilia from California Grill. We collaborate with them, having plenty of conversations about what they need in order to continue to create the amazing menus they do—and we’re beyond thrilled when a crop we grow really resonates with them.
We always like to keep a finger on the pulse of what culinary experts are predicting and, in this post, we’d like to share trends that we’re especially happy to see, including two from an article by National Restaurant News.