Feed people well

The issues 

  • Sweet gastronomy represents a treat for most. Though demonizing sweet treats is not the answer, we must bear in mind the potential health impacts 
  • Changing regulations around chemical additives and an increasing focus on sugar (for example the increasing use of sugar taxes) mean that chefs must be aware of the potential implications  
  • Dietary interests and needs are also changing. Demand is increasing for pastry and desserts that cater to allergens, requiring gluten or lactose-free offerings, and preferences such as organic, or pesticide-free  

Why it matters

  • Globally, expanding waistlines have huge health and cost implications for societies, many of which are seeing cases of obesity and diabetes increase 
  • Health concerns play an increasingly central role in customer choice. Keeping up with demand and offering dishes that are not excessively ‘un-healthy’ is as such likely to appeal to customers. As chefs, you have the power to influence customer choices for the better through your menus. It’s all about balance 

Top tips to feed people well

  • Experiment to reduce the sugar, salt and fat content of dishes 
  • Offer and promote healthier options, i.e. those with higher fruit content, lower sugar, salt and fats 

Get inspired by our contributors

I try to be ‘sugar conscious’. Most recipes have been re-modernized based on classics. I like taking advantage of naturally occurring sweetness in fruits and vegetables. I believe these changes actually improve my chocolates, rather than masking flavors with sugars.

Sweets by Jared 
Oslo, Norway 

At l’Auberge la Fenière all of Nadia Sammut’s baking is gluten, lactose and egg-free. Nadia’s own experience of living with Celiac’s disease has inspired her to not only ban the phrase ‘without-gluten’ but to draw on different techniques that enable her dishes to achieve maximum levels of indulgence, texture and taste, informed by a philosophy of “free” cooking. 

The challenge is to create a delicious culinary experience that makes diners forget about the ‘lack of’ certain ingredients. Instead we talk about conscious cooking and gluten-free flours. For me chickpea is not wheat without gluten, it's chickpea. 

Chef de cuisine at l’Auberge la Fenière and founder of KOM&SAL® 
Cavaillon, France