Chefs urged to cut down on waist in the kitchen
Date posted: 15 April 2014
Chefs of the future will know how to put slimmer waistlines on their menus thanks to a pioneering course championed by the University of Derby Buxton.
Fifty students on the culinary arts degree course achieved a new qualification aimed at increasing awareness of nutrition and the dangers of obesity in a scheme sponsored by consumer goods giant Unilever and the People First Training Company.
"It's aimed at chefs in particular in an attempt to address the problem of obesity we have in this country at the moment," said Chef Lecturer Robert Stordy, who delivered the course.
"Chefs have been notorious for not thinking about the things they put in food when they cook - they love adding cream and butter.
"This course encourages them to think about how they can make dishes just as tempting with fewer calories."
The students learn about nutrition and planning for a healthy diet as part of their course, but the Understanding Nutrition in Commercial Kitchens courses gives them an additional, nationally-recognised industry qualification.
The University was awarded a tenth of all the first 500 places in the scheme.