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The Caterer

Over to you

28 June 2004
Over to you

Should chefs take a lead over the salt in our diet?

Chefs should take a lead, so customers can make an informed choice. UBF has been active in reducing salt levels. But chefs should be careful about being too prescriptive - at the end of the day it's about customer choice.
Ray Lorimer, executive chef and culinary services manager at UBF Foodsolutions

In our sector we have a duty of care. We're making an informed choice for people taking up the service. Chefs working in hotels and restaurants don't influence people's diet every day, but we have a responsibility. However, we have to use a certain amount of bought-in products, and if you knew exactly how much salt was in something it would be better.
Geoff Tookey, catering manager at Llanarth Court Hospital, Raglan, Monmouthshire
It's difficult in restaurants if you're the first one to take that step - people will say you're under-seasoning. The bigger problem is with processed foods and in staff canteens. People should be thinking about food more carefully and should liaise with the customer. It's about freedom of choice.
Adam Bennett, sous chef at Simpson's in Kenilworth, Warwickshire

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