Chef Robin Selden Featured in FORBES' 11 Trends Reshaping Food And Restaurants In 2018 (sponsored post)

Stephanie Webster

Our own CT Chef, Robin Selden, of Marcia Selden Catering & Events, was one of the featured voices Forbes looked to to define the 11 trends reshaping food and restaurants in 2018. Trends included, Cooking with Cannabis, The Greening of Restaurants, Fine Dining Goes Casual, Affordable Wine Lists, Year of the Woman, Oat Milk and more.

December is a time for reflection, and once again we look back at what trends - from specific ingredients to entire social movements - have been shaping the way Americans eat in the past year.

Each year, I reach out to restaurants all over the U.S. for trends they're seeing. Then, to narrow it down to the final 11, this year's list of 55 ideas was sent to this panel of culinary experts for their commentary:

  • Linda Burum is a freelance food writer and a contributor to the Los Angeles TimesLos Angeles Magazine and other publications for decades, and author of the landmark book A Guide to Ethnic Food in Los Angeles. She's a frequent judge for the James Beard Foundation awards.

  • Robin Selden is immediate past president of the International Caterers Association and was named their Chef of the Year in 2016 and Caterer of the Year in 2017. She is Managing Partner & Executive Chef of Connecticut- and New York-based Marcia Selden Catering & Event Planning. (Full disclosure: Robin and I are cousins.)

  • Mike Thelin is a food and hospitality expert and advisor to many leading brands and organizations. He is co-founder of Feast Portland, one of America’s top culinary festivals.

Read the complete article here on Forbes.