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The Unique Journey of Bret Thorn in Food Journalism

Bret Thorn has made a name for himself in the world of food journalism. He is currently the senior food and beverage editor for Nation’s Restaurant News and Restaurant Hospitality. While he writes about trends across the food and beverage industry, his journey has been anything but ordinary.

A Background in Food and Beyond

Thorn was born in Colorado and graduated magna cum laude from Tufts University in Massachusetts, where he studied history. His passion for food led him to study traditional French cooking at Le Cordon Bleu in Paris. Interestingly, he spent a year in China during college, immersing himself in the language, culture, and even working with ABC News during the tense events of Tiananmen Square in 1989.

Career Highlights and Achievements

Thorn’s career includes various writing roles, from restaurant critic to editor. He joined Nation’s Restaurant News in 1999 after working in Thailand, writing on finance and food. His insights won him the Jesse H. Neal Award for best editorial in 2006. Additionally, he served as president of the International Foodservice Editorial Council in 2005.

Thorn’s writing has also contributed to prestigious publications. He penned entries for the Oxford Encyclopedia of Food and Drink in America and the Oxford Companion to Sugar and Sweets, showcasing his deep understanding of food history.

Expert Insights and Current Trends

The restaurant industry is in a state of rapid change, influenced by factors like emerging dining trends and shifts in consumer preferences. Recent studies show that nearly 70% of diners prefer restaurants that prioritize sustainability. Thorn often discusses how restaurants can adapt by focusing on local sourcing and reducing food waste. This aligns with consumer desires for transparency and ethical practices in food sourcing.

The Role of Social Media

Social media plays a vital role in how trends spread today. Platforms like Instagram are buzzing with posts showcasing unique dishes and behind-the-scenes kitchen moments. Thorn has noticed this influence and shares insights on how restaurants can leverage social media to connect with customers, making the dining experience more interactive.

What’s Next for Bret Thorn?

Living in Brooklyn, Thorn continues to explore food trends, from Asian cuisine to changing service models. His ongoing dedication shows in his monthly columns and Podcast, Menu Talk, where he interviews chefs and food experts, providing listeners with fresh perspectives.

Thorn’s journey reflects a rich blend of passion, expertise, and adaptability. His work not only informs readers about food but also engages them in the broader conversations surrounding it.

For more on food trends and sustainability in dining, check out the James Beard Foundation which provides extensive resources on the evolving food landscape.

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