Is the Quinoa Diet the Next Big Thing?

Let’s face it America: We are gullible. We constantly destroy our bodies by slurping, eating and popping every rapid-slimming, no-carb, mass-protein, high-carb, no-protein, super-fruit, non-fat, electric-energy and/or raw food, pill and drink we can get our hands on because the before and after pictures are AMAZING. Who doesn’t want to look like a wax sculpture?

I’m sure you’ve read reports in the news or watched those 3 a.m. infomercials on how to annihilate the pounds while fighting your insomnia. All in all, we don’t take care of our bodies, even with these new diet fads. The propaganda is everywhere, from our grocery aisles to our pharmacies. Read the pamphlets and let the poisoning begin.

A balanced meal: 3 oz. portion of cedar-planked haddock with 5 oz. of bulgur-lentil pilaf and 4 oz. of braised Tuscan kale.

As part of our CEIP class at the Culinary Institute of America in Hyde Park, N.Y., we learned about global diets and how we as culinary leaders must invoke consumers into following these pyramids. The Asian, Mediterranean and Spanish cultures eat healthy grains and large amounts of fruits and vegetables. Meat and fish are a daily part of these cuisines, but they are almost used as a garnish rather than the centerpiece of meals. Look around - we are one of the few countries left that says “meat and potatoes, please” for breakfast, lunch, & dinner.
 
Our duty as chefs is to create delicious food, but with healthy twists. This can be as simple as portion sizes for meats.  The “Super Deluxe 54 oz. Rodeo Steak” is not an ideal size for a human being. Look at using 4-to-5 oz. portions for proteins, and up the portions on fruits, grains and vegetables. At Classic Residence by Hyatt, 98% of the proteins that we serve out of our kitchen fall into the 4-to-5 oz category.

You can also incorporate more whole grains into your menus. People still don’t know how to pronounce “quinoa” (it’s KEEN-wah). This is one of the healthiest grains in existence. You could practically live off this stuff alone (but let’s not start another diet fad). Whole grains like bulgur, amaranth, barley and flax seed all contain nutrients that the body needs, much more than plain old white rice.  

Giving the customer a new experience is a positive thing. Don’t be afraid of the public mindset. Education is the key to our success as chefs in creating happier customers. We can create healthier menus for all to enjoy. Just add flavor, check portion sizes and serve!