Teaching chefs to fight the battle of the bulge

By Peter Kent


For many South Carolinians, healthy eating is more than a choice: it’s a necessity to control weight, blood pressure and cholesterol. More and more of us dine out; and to help fight the “battle of bulge” chefs are learning new ways to reduce portions and enhance nutrition and flavor.

Clemson food scientist Margaret Condrasky is working with the American Culinary Federation to give chefs a refresher course in health and wellness, using new agricultural products and science-based culinary techniques. This year alone, she has taught the new methods to more than 200 chefs. The results are menu choices that not only taste good but are good for you.

For information: Margaret Condrasky, 864-656-6554, mcondra@clemson