The Fattening of American Chefs
TheDailyFix
A quick dose of hilarity to keep you smirking behind your boss's back all day long....
There is an interesting trend on the Food Network that we like to call it the Fattening of American Chefs. A growing number of the 'stars' of the food shows are, to put it bluntly, fat. Not just chunky but downright fat. Mario, we can actually hear your arteries closing down each time you slice up that fatty Italian bacon. Ina, pouring the cream just makes you bigger and bigger on and Paula, larwdy girl, throttle back on the grease. Please.
There just has to be a better way. Even that icon Emeril, the Food Channel's long time chef de celebra and linchpin of the network's programming, has gotten downright tubby. Butter is nice but good lord, back off on loading the lard occassionally will you? We think most Food chefs could take a clue from Chef Katheen Daelemans, who hosts Cooking Thin With Chef Kathleen. It simply wouldn't hurt them all to offer up 'low fat' versions for many of their signature recipes. In fact, it might well be one of the best things that could happen to the waistlines of loyal viewers. As a few of the slender chefs have proved dish after dish, Ming Tasi and Kathleen Daelemans among them, delicious doesn't have to always been fattening. Flavor can be very low calorie and since Americans continue, year after year, to get fatter and fatter, a little network education, couldn't hurt. So pass the non-fat yogurt and load up on those spices because Americans aren't getting any younger.
Or thinner.
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