Fine dining restaurants forgo fatty foods

06/10/2013 | Wall Street Journal, The

Chefs at some fine dining establishments are ditching the fat-laden entrees and desserts in favor of lighter, more nutritional fare. Chef Cathal Armstrong lost 50 pounds by altering his diet and changed his restaurant's menu to offer his patrons better food in smarter portion sizes. "This is not 'spa food' by any stretch of the imagination," he said. "It's rich and fulfilling and everything luxury food should taste like. You eat a nine-course tasting menu and you're stuffed at the end of it. Tomorrow morning, you'll be hungry for breakfast, because it's all-natural and your body can absorb it easily."

View Full Article in:

Wall Street Journal, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations