Infuse Infuse 10 December 2019 | Page 27

Dietitians often work with chefs.
Can you suggest some tips on
collaborating with this group?
L: The conversation has to go two
ways. Chefs don’t always have a
strong understanding of nutrition and
dietitians can help fill those knowledge
gaps. In return, I think chefs could assist
dietitians in understanding how simple
and quick meals can be with fresh,
seasonal food.
T: From a chefs perspective it’s also TIME.
Time is money and often in short supply. The
chefs that come on our tours are wanting to
tell that produce story through their menu,
and then through the delivery from front
of house as well. They’re investing their
valuable time to leave their workplace so it’s
our responsibility to make it a genuine and
worthwhile experience.
What are the next big food and culinary
trends?
L: Hyper-local, seasonal food is just starting
to take off. Increasingly, people are going
back to basics and looking to procure their
food through farmer’s markets and local
purveyors, rather than big supermarkets.

We are also seeing a shift towards reducing
food waste. People are going back to
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© Dietitian Connection
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Infuse | December 2019