If counting calories is the last thing on your mind when eating out, then you’d hope the chef is an ally in your fight to lose weight. Unfortunately that’s not the case. In fact, counting calories is more often the least important decision for a chef.
According to research by Barbara Rolls and her team at Pennsylvania State University, only 16 % of chefs consider calories an important consideration when preparing a meal. That figure includes your casual and garden-variety line cooks all the way up to executive dining chefs.
If you’re health isn’t a top priority, then what do chefs think really matters?
- Topping the list, a whopping 70% said presentation is of utmost concern. Apparently eating a gorgeously prepared steak dinner is supposed to compensate for the added pounds it will inevitably pack on.
- At 65%, price is a close second. When forced to maintain a low price the last resort is to reduce the portion size of a meal. Unfortunately that often means cutting healthier, more expensive alternative ingredients to maintain volume.
- 52% said customer expectations. You can’t blame chefs entirely. The majority of people could care less, or aren’t seriously committed to managing their weight. Meal size portions are a reflection of peoples’ disregard for their health.
It’s evident that you can’t rely on cooks to keep your diet in check. Their interests often compete with your health goals. That means it’s up to you to watch your calories. Be a smart diner, know the calories you’re eating with tools like our Calorie Count book or mobile apps. Restrain yourself, don’t eat a loaded plate in one sitting, ask for a doggie bag, and consider sharing desert.
Photo credit charlotte.marillet
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