Chef survey shows bigger isn’t always better
By Peter Kent
Eating away from home has become a way of life for many Americans. This means that restaurant chefs have more control over what’s on our plates. And many chefs are less interested in counting calories than in pleasing the customer.
Clemson food scientist Marge Condrasky collaborated on a nationwide survey of 300 chefs that found only 16 percent considered counting calories important in their work. The purpose of the study was to determine chefs’ opinions regarding portion sizes and other food appeal factors. When asked what influences portion size, chefs responded:
- 70% presentation
- 65% cost
- 52% customer expectations
- 16% calories
What most of the chefs considered a regular-sized portion was, in fact, a large portion. Condrasky sees the study results as an opportunity to work with chefs on blending nutrition and food science with culinary arts in the new field of culinology to create foods that are good to eat and good for you.
For information: Marge Condrasky, 864-656-6554, email@example.com