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
Executive Chef
The French Goat
Lewisburg, WV
CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI
Executive Chef / Kitchen Manager
Lake Panorama National Resort & Conference Center
Panora, IA
Sous Chef
Swarthmore College
Swarthmore, PA