Dine of the Times: Why Chefs Should Offer Healthy Breakfasts

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Rose Reisman is an authority on the art of eating and living well. As a speaker, columnist, cookbook author, TV personality and restaurant consultant, Reisman is dedicated to changing the way Canadians eat and view nutrition. She is the owner of Rose Reisman Catering, which includes a recently launched healthy lunch program for elementary schools in the Greater Toronto Area, as well as Personal Gourmet, a home-delivery program for nutritious fresh and frozen meals. As a restaurant consultant, she produces her own healthy menus at the Pickle Barrel chain, as well as Glow Fresh Grill & Wine Bar. She recently spoke to F&H’s Iris Benaroia about healthy breakfasts in restaurants.

F&H: Given what we know about heart disease and stroke as it relates to high sodium content and other ailments, do you think it is a restaurant’s responsibility to offer healthier breakfasts?

Rose Reisman: Ultimately it’s the restaurants’ choice, but due to health trends and the health of the nation, they will be more competitive if they do. Consumers are looking for choices when they visit a restaurant, and I believe having more nutritious choices caters to a wider market.

F&H: Should a restaurant operator list the calories and sodium content of a dish on a menu, or is it diners’ responsibilities to make their own choices?

RR: Yes, they should be expected to list the main nutrients including calories, fat, saturated fat, sodium and sugar. We have to educate consumers and then let them make their choices.

F&H: In your experience with Pickle Barrel, for instance, have diners responded favourably to having nutritional content listed on the menu? What’s the feedback been like?

RR: The feedback has been favourable for the healthier items, but nutrients should be given on all items so the consumer can see the difference.

F&H: What are examples of healthier breakfast and brunch items you like to offer on your menus?

RR: My go-to selections are egg white omelets with sautéed vegetables; eggs served on English muffins with sliced chicken (no processed meats); Greek yogurt parfaits; muesli with dried fruit and nuts; huevos rancheros or egg burritos.

F&H: Are there breakfast items you often see on menus that are touted as healthy when they’re actually not?

RR: There’s a lot. Muffins are nothing more than disguised cake. Even low-fat muffins have added sugar. Granola bars and granola cereal are filled with fat, sugar and processed grains. Fruit-flavoured yogurts have excess sugar and are low in protein. Instant oatmeal is processed grains and added sugar.

F&H: You obviously believe in bringing in a nutritional consultant to a restaurant. Is this an easy process? Do you essentially sit down and plan the menu with the chef and is it a one-time fee for restaurateurs or is it an ongoing relationship?

RR: I like to have an ongoing relationship with restaurants. It is not easy; you have to be certain that you have the chef totally on side and that they are using your exact recipes, since they have been nutritionally analyzed. It’s more difficult with a chain restaurant, as the executive chef must oversee all restaurants, which is a big undertaking. I believe in bringing healthy menus to Canadians, so it’s worth it.

Written By Iris Benaroia

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