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."
Published in Brief: