The Danger of Chef as Dietician

Dreamstime nutrition
In my (completely unqualified) opinion, if a food can be balanced on a dumbbell then it is healthy. Problem solved.

 

It should be relatively straightforward. Dieticians tell us what to eat. Chefs tell us how to eat it.

But nothing involving humans is ever simple.

In Australia at the moment, celebrity chef Pete Evans is currently enjoying a somewhat troubled moment in the sun. Evans rose to fame as one of the kindly judges of the hapless home-cooks on My Kitchen Rules. (He also keeps tight control of his image, so I can’t post it here, but if you’d like to gaze upon his preternaturally white smile you can do so here.) You wouldn’t think to look at him that he’d be able to generate much controversy, let alone howling hatred. But generate it he has.

Evans’ nickname is ‘Paleo Pete’ and, when he’s not consoling people whose soufflés have fallen on national TV, he is vigorously promoting the Paleo diet. The diet is based around excluding food groups with the aim of returning us to a pre-Industrial level of health. Evans has been accused of advocating food in place of prescribed medicine; recommending bone broth instead of infant formula; and generally speaking too authoritatively on the issue of nutrition for someone who is not, in fact, a dietician.

Though Paleo Pete is advocating a diet that is a bit more controversial than most, he is part of a proud lineage of chefs turned nutrition crusaders. The most prominent is of course Jamie Oliver, who has done battle with everyone from hamburger-clutching American parents, to new mothers who don’t realise just how easy breastfeeding is. In fact, chefs and food writers have been at it for centuries, with most Victorian-era cookbooks including a section on ‘Invalid Cookery’.

It’s made me wonder just who has the right to publically give nutrition advice.

These questions have arisen because, in my challenge to learn every technique in Leith’s Technique Bible, I’m currently up to the section on nutrition.

Leith’s states that it is the cook’s responsibility to know the basics of nutrition, in order to provide a nutritionally-balanced meal to the people they serve. This duty is the same regardless of whether they’re cooking for family, friends, or a corporate buffet of 200 at the Hilton.

Cooks – either of the home or Hilton variety – need to know that a lactating woman requires more calories, a diabetic should have less carbohydrate, and that no one in the world needs a savoury dish that contains a whole carton of double cream. But should they ever publically advocate these positions, and in doing so represent themselves as an expert in human nutrition to a credulous public?

It’s clearly not practical to make every food professional take a vow of secrecy upon learning any health information. However, cooks and food writers (including bloggers like myself) need to take precautions when talking about nutrition.

  • First off, we need to make sure we actually know what we’re talking about. That means finding out what the scientific consensus is, rather than going with our ‘gut feeling’.
  • Secondly, we need to ensure that our training or expertise is clear. In case you’re wondering, I score a ‘0’ on both counts.
  • Finally, we need to link back to sources written by actual dieticians.

As a consumer, if the blogger or chef you’re reading isn’t informed and transparent, then consider if you should listen when they tell you to cut out dairy.

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