By Karen Weintraub GLOBE CORRESPONDENT MAY 07, 2013
…Chefs also need to take a more active role in the war against obesity, said Karl Guggenmos, dean of culinary education at Johnson & Wales. “We provide pleasure — that’s all we’ve been concerned with,” he says. “But we didn’t realize the damage that we cause. It’s time for us to wake up and take simple steps that will have a big effect on the future.”
Restaurant food will always include sugar and salt, he says, but chefs at establishments from high-end to home-style can cut back on ingredients they know cause harm in large quantities. Guggenmos says chefs have to be clever about how they make their food healthier. Touting its healthfulness may turn off customers.
Instead, he suggests “simple, subtle change in ingredients that customers will not notice,” such as changing plate and portion sizes, and seasoning with spices rather than salt. “That’s where the art and craft come through, without the customer really knowing that these changes are taking place…”