At the start of 2025, André Natera lays out what he sees coming for the culinary industry over the next twelve months. This episode covers the evolution of fine dining, the rise of Asian cuisines, sustainability in restaurant operations, functional ingredients, and employee wellness as a business priority, not just a talking point.
He also looks back at the key trends from 2024 that carried real weight and how the industry is absorbing those changes heading into the new year. It is a useful episode for chefs, operators, and anyone paying attention to where the food world is going.
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