Restaurant Chefs Don't Count Calories
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Contributed by Tom Harrison| 22 October, 2006 19:01 GMT
A pound of steak may make a hungry restaurant diner happy, but it's four times a normal portion size. Chefs say it's up to the customer to decide how much to eat, though -- they aim to please, not to police.
Restaurant diners should be aware -- if they aren't already -- that the chefs who prepare their food aren't watching calories. In a recent survey of 300 chefs across the US, only one in six considered calorie content of any importance, while half responded that it didn't matter at all.
The factors they were more likely to focus on were the taste and appearance of the meals they prepared -- and the expectations of the diners.
Apparently, chefs are more interested in avoiding Woody Allen's comedic criticism in "Annie Hall" -- "the food here is terrible and the portions are too small" -- than in joining the fight against obesity.
Huge platters of fattening food may make customers happy, but they will also contribute to piling on pounds and clogging arteries.
While the chefs admitted that large servings do encourage people to overeat, most believe it is up to the customer to say "when" and take extra food home.
The survey was presented at the yearly meeting of the
Obesity Society this weekend. |
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