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When I go to a restaurant I am usually thinking about how many pounds I will lose from my wallet - not how many pounds I will gain eating.

Common sense prevails when it comes to healthy eating. It doesn't take a chef's nutritional guidance to make you aware of the calories in deep fried food and a dark chocolate cheesecake.

A diner who is concerned about the calorie and fat gram content of a dish would probably be a person who is quite knowledgeable about what they eat. They would be aware of which foods to avoid if they are on a healthy eating plan.

A good chef will provide his customers with a balanced and varied choice of food. His menu will be easy to read, describe dishes and usually state;
"Please advice your server of any allergies or dietary requirements prior to ordering".
If requested, he should be able to provide these nutritional and dietary facts.

Alternatively, fast food outlets are exactly as they say on the packet. Fast food!
High fat and calories are normal, and people who have chosen to eat in these establishments are looking for something quick to eat, no matter what the content. They are not going to sit down and decipher what is good for them and what is not. They know they will be guaranteed a high portion of indulgence with the kebab or burger with a side order of fries or onion rings.

A chef is a master of his art. He will have trained for years to achieve culinary status. He works long hours in a hot and pressurized environment. He has to train and supervise his brigade. He has to control his budget, suppliers, produce and menus. When would he have the time to dissect his ingredients - like a scientist - to show the content of the fat grams and calories in his dishes?

Today, we have so many celebrity chefs, cooking programmes, books and media reminding us every day of what is good to eat and what is not. This information is both interesting and important. This knowledge provides us with what we need to know about high fat and calorie consumption. However, it is also healthy to spoil yourself occasionally without feeling guilty.

Chefs should carry on doing what they are good at - cooking, and leave the science to the dietitians and nutritional experts.

Bon Appetit!

Learn more about this author, Lynn Clark.
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