Whether we should eat a diet similar to the hunting and gathering societies of our evolutionary past, which consisted of more meat, more nuts and berries, and less grain and refined sugar, is an open question.
But its clear that Paleo, gluten-free, and vegan diets are influencing dining trends, and cooks and chefs need to provide eaters with options to capitalize on the trend.
Chef Griffin explores whats behind these diet requests so you can understand what people will eat, what they wont eat, and why. He delivers guidance that will enable you to make customers feel welcome without buying expensive ingredients.
If youre creating menus for a restaurant or other foodservice operation, its important to keep diet trends in mind. Failing to inform customers where your food comes from and how its made will prompt them to go elsewhere.
Filled with dozens of Paleo, wheat-free, and vegan recipes that rely on standard ingredients, youll be equipped to please all of your guests, whether at a simple dinner party or in a highly trafficked restaurant, with Paleo and Gluten-Free Menus.
Circa l’autore
John Griffin, CEC, CEPC, is a culinary consultant and the culinary expert for a large company. He graduated from The Culinary Institute of America and is a certified executive chef and a certified executive pastry chef with the American Culinary Federation. He runs an organic farm in Tivoli, New York, with his wife, Suzy.
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