What trends are you seeing on your event menus?
ROYAL FIG CATERING
The term “professional forager” probably won’t be making its way into many career guides in the near future, but it is how Valerie Broussard makes her living. She’s a farming matchmaker of sorts, bringing together local farmers and food artisans with the catering companies and restaurants that serve organic and locally grown ingredients. “I help my clients increase their sourcing of local, sustainable and artisanal foods,” Broussard says.