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  • Title: A balance of tastes. Chefs & dietitians roundtable discussion.
    Author: Catakis A, Chabot G, Donagher S, Berry L, Ellis D, Michels F, Mitchell J, Smiley M, Torin B, Bergstrom S.
    Journal: Food Manage; 1995 Oct; 30(10):74-5, 78, 80-2, passim. PubMed ID: 10151830.
    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.
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