18 hours ago, Margaret Pilgrim said:It occurs to me that there a wide open professional niche for dietician/nutritionist with a chef's imagination and palate. There is no reason that healthful food needs be tasteless, textureless, colorless. in fact, it could and should be the opposite. Is there this emphasis in the field today?
I'm sure those people exist. I'm equally sure that they're in private clinics with large price tags, where they'll make much better coin than their counterparts in mainstream hospitals.
ETA: I believe that at some point I've related the story of a classmate of mine at culinary school. She was livid - LIVID - to learn that she'd be expected to taste everything she cooked in class. In her life, it seems, she'd never voluntarily consumed anything much other than Campbell's soups and blue-box mac & cheese. This, of course, begged the obvious question ("why culinary school, then?") and the answer, as it turns out, is that she was destined to oversee food services in her family's small chain of for-profit long-term care homes for seniors.
Still gives me the shudders just thinking about it.
