The Chef-Nutritionist Emergent

Likewise, as a result of his education in culinary arts and food science—including dietetics—Ashlan Oberholtzer, M.S., R.D., corporate R&D chef, Barber Foods, Portland, ME, combines recipe development, nutrition analysis and “medically sound nutrition trends” in the course of his work.

This professional diversification fits well with employers looking for chefs who not only understand the tenets of food science, but also how to develop healthy, successful foods. “Americans are dying due to food-related diseases that are 100% preventable,” says Ginger Lordus, M.S., R.D., Culinology Program coordinator, Allan Hancock College, Santa Maria, CA. “It is important that the students understand the entire physiological picture of food and health.” The school currently has four registered dietitians on its team of professors.

A HEALTHIER CHEF

The thought of dietitians or nutritionists in the kitchen—especially if they help dictate how foods are developed—used to be frightening for many chefs. Now, select chefs are also dietitians or nutritionists, combining the creativity of culinary arts with a practical, science-based, nutritional perspective.

As nutrition continues to impact consumer food choices, it is important that we utilize proactive culinary developers who are cognizant of these trends. Culinary nutritionists and dietitian chefs can play an integral role in bridging the gap between culinary R&D and nutrition to meet consumers’ growing demand for nutritiously sound—and delicious—foods.

Thomas H. Talbert, R.D., is senior culinary R&D manager for Culinary Sales Support, Inc., a culinary consulting and marketing agency based in Chicago. He is a member of the Research Chefs Association and can be reached atThomas.Talbert@culisales.com.