Looking into crystal bowl of food future - what does skip the dishes charge restaurants

Paper straw for plants
The latest and hottest food and beverage trends in Canada are based on alternatives and drinkable desserts, while cannabis-
A recent 2019 chef survey of Canadian restaurants shows that infused products are ahead of the next product on the menu.
Every year, Canadian restaurants invite chefs from all over the country to help identify the most popular menus and cooking methods in the industry. Share their preference for the current trend and share the next one in the restaurant.
Nearly 300 professional chefs participated in the survey, except for the obvious
Sustainable seafood, vacuum cooking and local sourcing-
New inspiration from house-
Make condiments and sauces, straws and pickling.
Of course, anything.
From sweet to salty, from small to cocktail-with cannabis.
Canadian restaurant (formerly CRFA) is a growing community of more than 30,000 catering service businesses, including restaurants, bars, catering, institutions and suppliers.
The organization connects members from the coast to the coast through services, research and advocacy: Canada's catering industry is a $89 billion business that employs one employee directly.
2 million Canadians, the first source of work, serve 22 million customers a day.
Just recently, Canadian restaurants are available every year.
The only event held at the Toronto Exhibition Center.
It brings together thousands of food industry types and is considered an annual catering service and hospitality event
From famous chefs to the latest food gadgets, various competitions (I helped to judge the pasta competition, in which pasta is a vegetarian dish cooked in carrot juice, A winner appears), in the next Bocuse d'Or award, who will lead the industry speaker who charges --
Samuel Sirois, from itq, Montreal, won the lead and was awarded the rule of Canada's 2021 team.
The exhibition allows the food industry to shop, taste, learn, connect and develop its own business, and this year's theme is on sustainable development-focusing on the growing demand for sustainable development, to stand at the forefront of business decisions.
"The food service industry in Canada has talked about it," said Shanna Munro, president and CEO of Canadian restaurants . ".
"Looking forward to the future, restaurants in the future will offer a diverse, healthy and sustainable dining experience.
The show reflects this sentiment.
Rows are packed with producers and distributors offering the latest products in the food sector-from fine desserts to plants --based snacking.
There are over 250,000 square feet of products and services, not to mention the latest innovations in food and beverage products.
Also showed a new vodka made with milk!
Waterco was produced by Emont's dairy factory.
, It is made with milk penetration or unused milk sugar, which is usually discarded after removing cream and milk protein.
Milk vodka is not a new idea, as the Mongols used the same method thousands of years ago, but it never really took on because of the cost.
So far, thanks to the vision of company officials and the collaboration with the University of Ottawa, the process has been perfected to transform milk penetration into an incredibly smooth spirit, packed in a milk bottle.
The spirit is crystal clear, with delicate sweetness on the nose.
See more details.
Trade members are also seen as the peak of the future of cooking, including the latest developments in holographic technology, and experience the future of programmable robotics (including waitress robots) services that will be offered from menus for guests, food even served! The anti-
Collision and automatic weight
Charging technology will make her in Africastop.
This hard body is made of fiberglass, reinforced plastic, acrylic, rubber and steel
Work "robot" stand 5-foot-
Weigh 121 pounds.
Other robots include the world's first fresh robot, Sally.
Food manufacturing robot (which looks more like a popular machine dispenser) with customizable, customizedto-
Order salads, snacks, breakfast and cereal bowls.
Sally has an 8-
Serve portions or snacks in less than a minute.
-For more details, please check out a series of cooking challenges hosted by pasta at the recent Canadian restaurant show, where, for more than three days, 18 chefs from Toronto and Montreal produced delicious pasta dishes and finally solved the long-term
This is the best pasta dish: vegetarian or meat --
The two chefs had three 30 minutes a day to impress the judges.
In nine battles, five vegetarian chefs and one of their dishes!