Chef Dana discusses with Chef Sebastian Rivera from Sodexho about how vegetables are becoming the darlings of the plate as chefs feature them front and center and use meat preparation methods like roasting to give them more robust flavor.

Chef Dana chats with Chef Frank Halasz on how spice on the menu has been heating up for a while, but customers still want more. Now it’s all about heat from unexpected flavors like pink peppercorn, harissa and ginger. This trend shows that spice still has plenty of adventurous territory worth exploring.

Chef Dana chats with Chef Eitan Bernath about the Functional Fuel salad and bowl trend, to discuss ideas on how to offer salads that offer the protein boost, extra fiber or heart-health-promoting vitamins that consumers are intrigued by foods and beverages.  

Chef Dana Cohen talks with Chef Tania Ganassini about the Conscious Consumption mindful eating trend that respects the environment and the body. 

Chef Dana chats with Chef Eitan Bernath about the Ethnic Adventure salad and bowl trend, to appeal to today’s more receptive palates seeking more worldly flavors, and global cuisines with a sense of adventure and experimentation customers seek.  

Chef Dana chats with Chef Nick Peters Bond about the Main Squeeze trend, how citrus is growing in popularity on menus, and insta-worthy salads.

Hear salad trends and tips from UFS Chef Dana Cohen and guest chefs from across the country on how they are using unique flavors and ingredients to offer trend-driven salad and bowl concepts on their menu.