A balance of tastes. Chefs & dietitians roundtable discussion.
The demands from foodservice customers for healthier foods that also taste good have compelled chefs & dietitians to break off their traditional separation of powers & begin forming working partnerships. These new partnerships are producing menus that strike a balance just as new--a balance between the preferences & priorities of both professions. It means a combining of two different but not incompatible perspectives that magnifies both the pleasure & the benefit of the good food they serve. In recognition of these new partnerships, FM convened the first roundtable with chefs & dietitians, all of whom are on the leading edge of this emerging trend. Excerpts of their discussion reflect striking similarities in opinion--as well as differences still to be reconciled.
Catakis
A
A
Chabot
G
G
Donagher
S
S
Berry
L
L
Ellis
D
D
Michels
F
F
Mitchell
J
J
Smiley
M
M
Torin
B
B
Bergstrom
S
S
D014676:Diet, Vegetarian; D004045:Dietary Services / Q000191:economics / Q000592:standards* / Q000639:trends; D005522:Food Services / Q000191:economics / Q000592:standards* / Q000639:trends; D058870:Food, Organic; D008612:Menu Planning / Q000592:standards*; D014481:United States