title: A balance of tastes. Chefs & dietitians roundtable discussion.
abstract: 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.
authors.forename: A
authors.initials: A
authors.lastname: Catakis
authors.forename: G
authors.initials: G
authors.lastname: Chabot
authors.forename: S
authors.initials: S
authors.lastname: Donagher
authors.forename: L
authors.initials: L
authors.lastname: Berry
authors.forename: D
authors.initials: D
authors.lastname: Ellis
authors.forename: F
authors.initials: F
authors.lastname: Michels
authors.forename: J
authors.initials: J
authors.lastname: Mitchell
authors.forename: M
authors.initials: M
authors.lastname: Smiley
authors.forename: B
authors.initials: B
authors.lastname: Torin
authors.forename: S
authors.initials: S
authors.lastname: Bergstrom
mesh_terms: 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