Should chefs serve up fewer calories?
Most chefs admit they could trim off 10 percent of the calories in meals without customers noticing differences in taste. And 21 percent said they could trim off at least 25 percent of the calories, according to a survey of chefs, restaurant owners, and culinary executives from across the United States.
Chefs in the study were much more willing to create new reduced-calorie foods rather than modifying existing meals. Researchers at Penn State say this highlights a common idea chefs have about restaurant food: that promoting a dish as healthy is the “kiss of death.”
Full story at Futurity.
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