I'm getting annoyed when I click on ChefTalk each day looking for lively discussion and the only new things I find are book reviews. Could we talk about something different for a while? Here is a suggestion.
There is a growing interest in having healthy food options on a menu, nutritional information on menu items, obesity and disease. I can tell from the tone of many food industry people that the topic of eating healthy is an annoying little gnat that gets in the way of the "bottom line" because, frankly, it's a lot harder to serve a banging delicious meal using the freshest ingredients, lots of vegetables, lean proteins, and creative preparation techniques. I mean, what doesn't taste great when you have the freedom to use massive amounts of butter, salt, and sugar instead of creativity and talent? BUT more and more there are those customers who seek the healthy option, who appreciate the exceptional chefs who do it well, and who would happily pay for the extra demands of providing the healthy option. There are those restauranteurs who see the current trends as an opportunity. There are those who resent the intrusion by those who would dare to ask about the amount of calories in their entrees. Seems to me there is a lot of room for hot debates. Is anyone out there ready to go at it?