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Culinary art and nutritional science: can the two live happily ever after?

By Katya Baxter, Nutritionist,

For many culinary professionals this combo is still an oxymoron. As someone who is trying to find ways to bridge the gap, it is definitely an uphill journey.

The good news is that the marriage of the two is inevitable. The subject of culinary nutrition is gaining [...]

How to Add More Flavor and Freshness with Summer Fruits and Veggies

By Katya Baxter, Nutritionist,

Summer is here which means a great variety of fruits and vegetables to cook with!

The beautiful thing about fresh fruits and veggies is that they offer a wide variety of colors which is important in conveying the flavors and freshness of the dish. Just think of [...]

Mommy, can I have a coke for breakfast?

By Katya Baxter, Nutritionist,

The other day as I was getting my morning chai, I witnessed something that doesn’t happen very often: a lady behind the counter pretty much refused to serve a coke to a 3-year old! The result: the mother of the little girl walked out in embarrassment.

Perhaps this [...]

Crafting a Well Portioned Plate

By: Nicole Reed, Communications Manager, MenuMax

The Food pyramid that once symbolized a well-balanced American diet has crumbled and in its place the U.S. Department of Agriculture unveiled its new plate icon. The icon, divided into four sections made up of fruit, vegetables, protein, and grains with a dairy cup beside it, [...]

Schnitzel, Calories and Real Food: What's on Your Menu?

By Katya Baxter, Nutritionist,

If there were an underlying theme at the Nutrition & Health Conference this week, it most definitely was: ‘To stay healthy, choose to eat real food’.

The more we delve into the topic of healthy eating, the more it appears to shift from counting calories and fat [...]

Staying Ahead of the Trend: Why Restaurants Should Increase their Seafood Selection

By: Nicole Reed, Communications Manager, MenuMax

Thanks to a national push for increased nutrition education, consumers are beginning to make more educated meal choices. In January, the USDA released the 2010 Dietary Guidelines for Americans. In this, they outlined the federal governments nutritional guidance to promote health, reduce the risk of chronic [...]

Looking to cut costs and stay on top of the ‘healthy dining’ trend? This post is for you.

By Katya Baxter, Nutritionist,

Does your restaurant want to cut costs? Consider reducing your protein inventory.

Just the other day I came across The Hotel News Resource article that lists some of the practical ways to cut costs for your restaurant in 2011. At the top of the list: cutting stock levels [...]

Tackling the ‘cost issue’ one healthy ingredient at a time

By Katya Baxter, Nutritionist, MenuMax

Whenever I speak to chefs, the one subject that always comes up is cost. Yes, being able to prepare healthy dishes is important. But, the hard reality is: nutritious ingredients cost more. And, as a result, they are often left out of recipes and menus. While cost [...]