We've all heard the news about restaurants banning artificial trans fats nationwide but now it looks like folks are starting to get to the food before it even hits the restaurants: at cooking schools.
I am all for the banning of trans fats at cooking schools like Johnson & Wales as well as the Culinary Institute of America because budding cooks may learn ways to cook without the bad stuff while still keeping the food tasty. If we — or rather the great cooks out there — learn how to cook well without the heart clogging stuff then we won't even miss it when it's totally gone.
What do you guys think about it all? Should aspiring cooks still be able to use artificial trans fat?
Finesse
Early 20
Rag and Bone
I think this is great
1This transfat issue is getting crazier every year. I think people should make decisions for themselves; we DO live in America. BUT, since health in this country is so bad, I think measures like this are needed. We need to eat like Meditteranian (sp?) countries. They eat real, healthy foods.
2this is great. americas is fat. i mean ridiculously fat. now let's add on the sodium! restaurant sodium is just as insane.
3yay for healthier foods in schools! OMG, i remember when i was a kid (in the 90s), the foods in school cafeterias used to be sooo greasy and unhealthy!! all we ever ate was burgers and hot dogs and fries and macaroni and cheese. The only thing healthy on the menu was milk, and most kids took chocolate milk anyway.. no wonder so many kids are obese!
4I went to Johnson & Wales, and I know all the older chefs won't follow this rule. They thought my vegan-ism was a joke, along with the nutrition classes and all the healthier cooking methods. (This was only a year ago, too.)
5awesome idea. lets learn how to cook healthier! mediteranean, japanese, french. . . yes please.
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