A Healthier World 2008-02-15 (1)
February 15, 2008
At the Worlds of Healthy Flavors Leadership Retreat, held at the Culinary Institute of America’s Greystone campus in Napa, Calif., nutrition scientists and more than 40 chefs shared ideas for improving flavor profiles and the health factor of menus, giving operators valuable insight into the direction menus are taking in the coming years.
Worlds of Healthy Flavors Leadership Retreat
Power to change the way America eats rests in the hands of foodservice operators. Ways to wield that power were outlined last month at the fourth annual Worlds of Healthy Flavors Leadership Retreat, staged at the Culinary Institute of America’s Greystone campus in Napa, Calif.Influential nutrition scientists, cooking experts and more than 40 chefs and menu decision-makers shared many terrific, easy-to-do ideas for pumping up the flavor and health quality of menus.
Based on years of dietary and nutrition research results, a string of nutrition scientists recommend diets high in vegetables, fruits, grains, legumes and nuts. Most Americans, they say, would do well to reduce the amount of meat they consume and increase their fish consumption. Overall, a plant-based diet with protein as a minor addition can reduce the risk of many chronic diseases.
Bringing those scientists’ recommendations into kitchens was the job of several chefs and cooking experts who demonstrated dishes from the eastern Mediterranean, India, Mexico and California. Their demos introduced a world of ways to use vegetables, fruits, grains and polyunsaturated oils in dishes that are stuffed with whole ingredients and big flavors.
Avoiding the stigma: Unfortunately, early “healthy” menu items tended to lack flavor, making customers leery of anything labeled “heart-healthy” or “low-sodium.” That sort of label guarantees an item won’t sell. Instead of announcing changes, make improvements without fanfare and in ways that customers will enjoy.
Here are some “sneaky” ideas presenters at Worlds of Healthy Flavors recommended noncommercial foodservice operators and chefs use to seduce customers with new healthier choices:
—Spec baked goods—including pizza dough, rolls and muffins— with 20% whole grain. Customers will benefit but most won’t notice the added whole grains.