November 9, 2012
THE CHEF’S CHALLENGE:
Is vegetarianism a special diet or a cuisine? Diet comes from the Greek word “diatia” meaning a way of life or manner of living. In our modern age it is often referred to as the kind and amount of food prescribed to a person for a specific biological condition. Cuisine is often defined as the manner or style of preparing food and the food prepared.
Does vegetarianism fit into both definitions? If it does fit into one or both definitions, how does a professional cook/chef address vegetarianism on their menu? If you agree that vegetarianism is a dietary choice that would seem to present consumer challenges. If you agree that it is a cuisine that presents an array of culinary challenges. If it is both consumer/dietary and culinary without the special diet restrictions (i.e. no cholesterol or lactose free), how does a chef craft a menu that addresses both concepts?
Vegetarianism is a complex culinary challenge for professional chefs to address through their menu development. What is your understanding of vegetarianism and how would you address it in menu development?