Just A Taste

As someone who keeps close tabs on the restaurant industry, Bret Thorn, Senior Food Editor for Nation’s Restaurant News, has tried fares ranging from fermented Icelandic shark to Japanese shrimp ganglia. In this podcast, he shares his knowledge on foodservice operations and trends. We learn that being a chef is now “sexy,” that restaurants are increasingly sourcing locally, and where to find the best affordable foods when eating out.