Food Manage. 1995 Oct; 30(10): 74-5, 78, 80-2, passim.

A balance of tastes. Chefs & dietitians roundtable discussion.

Catakis A, Chabot G, Donagher S, Berry L, Ellis D, Michels F, Mitchell J, Smiley M, Torin B, Bergstrom S.

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.