The 21st century 'responsible chef '

Like ‘Responsible Tourism’, the Chef in the 21^st century will need to evolve into being a ‘Responsible Chef’.

When I began my career, I remember that almost all the chefs I encountered were terrible communicators. Not because they were bad at speaking…but simply because they rarely spoke, and when they did, it was either to ‘bark’ out an order or to rudely reprimand staff.

At the beginning, chefs stayed in the kitchen. It was only a few years ago that they slowly started leaving the kitchen – to deliver the dishes to our table. Then they found their voice and began to explain their story and to engage with the guest. Now they appear on TV and talk to the whole world, educating us on food, diet and telling us what’s good and what’s not, as they create and curate new discussions among themselves. So, it’s kind of unsurprising that today’s chefs exert an influence far beyond the kitchen, where their role is no longer confined to planning meals for tomorrow’s lunch or dinner.

What is new is the emergence of chefs who embrace responsibility. A new found motivation for social responsibility from these chefs is now flowing through stronger than before and with it the desire to work with fresh and healthier foods.

The Butter cake you buy may contain margarine or vegetable oil – but no butter. The cheaper the variety, it’s a sure bet, because what you pay is what you get. More and more customers who shop at supermarkets are now reading labels to know what is in the box and that’s going to put pressure to make healthier and authentic food. Likewise, people who go into restaurants are looking for foods that are fresh and healthy. However, this is a bit complicated as chefs have ways of tricking the taste buds including how dishes appear by using receipes of deception.

Are you aware that nearly 80% of the creams we consume are non dairy cream? Non diary cream is mostly used to prepare cake fillings, coatings and ice cream. The key reasons why many hotels and restaurants use non diary cream is because it:-

• Is a cheaper alternative to cream and thus cost effective.
• Produces greater yield than cream
• Lasts twice as long as cream so the shelf-life of a cake can be extended
• Unlike cream, can be frozen and stored- to be defrosted later and sold as ‘freshly made’
• Holds its shape so that it can be kept for several days on ‘display’.
• Is easier to transport and can hold up to warm temperatures better than cream.

Non diary cream is popular, not just for all of the above reasons…more importantly, it is extremely profitable. Never mind that it is a slow poison and that it is killing your health.

What exactly is non diary cream? It is a combination of vegetable oil, chemicals, artificial flavourings and colouring. Originally, created for persons who are lactose intolerant, it is now widely used owing to its profitability. What chefs have to realise is the harmful effects of non diary cream. It is a slow poison that can clog the arteries.

Sadly, we Sri Lankans were raised accustomed to eating without questioning and we need to educate ourselves and those around us about not just the existence of non diary whipping cream but a whole lot of other harmful food substitutes. This is where the chefs of the 21^st century need to step up.

Shafeek Wahab – Editor, Hospitality Sri Lanka, Consultant, Trainer, Ex-Hotelier

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