Flexitarian menus look beyond meat

01/2/2012 | QSR Magazine

A growing number of Western chefs and restaurant chains are looking beyond meat when it comes to putting protein on the plate, writes restaurant consultant Marc Halperin. Beans, grains and roots have long been staples in Mediterranean, Asian and Latin American cuisines, and their popularity is growing as more Americans eat meatless meals.

View Full Article in:

QSR Magazine

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Arts Chef Instructor
The Culinary Institute of America
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations