The article,’Chefs as Steward’, explains the new role that chef are finding themselves in during the current food culture. With more people wanting locally sourced, addivitiver free foods, chefs are fining themselvles in the role of teacher to many of their patrons. Many chefs are taking this role very seriously and enjoying every minute of it.

Key Takeaways:

• There is an increasing demand for food that promotes wellness and is sourced responsibly.
• Local Chefs in a community are largely impactful of food trends, since they carry a wealth of knowledge about quality of product, where it comes from and whether or not it is organic and/or humane.
• A national non-profit network called The Chef’s Collective is an organization that connects chefs who share concerns about providing quality food to the customers and community.

“In today’s world, what chefs do both in and out of the kitchen is watched and scrutinized, which means that cooking good food is no longer enough—it must be sourced responsibly.”

http://blog.etundra.com/restaurant-trends-and-news/chefs-as-stewards/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+The_Back_Burner+%28The+Back+Burner%29&utm_content=FeedBurner