Twenty years ago there was little common ground between chefs and registered dietitians (RDs). Chefs were all about taste, RDs focused on nutrition, and never the twain shall meet.
Whether due to guidelines and regulations or simply consumers’ expectations to have it all—high-quality ingredients, nutrient-dense foods and great taste—that’s no longer the case. In most foodservice operations today, the chef and RD collaborate on a regular basis.
“With the current trends