CookSmart (5th Issue) Page10

Cover Story

Cook with a good heart. Eat well for a better heart.

The success of a good dish, Michael says, lies with the chef. "You can mince pork with your knife or a meat grinder. Don’t think your customer can’t tell the difference!" In light of the economic downturn, Michael reminds restaurateurs not to sacrifice food quality for profit. To cut the portion sizes is a better option, as it reduces costs as well as wastages.

Michael reminds us not to eat more than what you need. "Many people are spending a lot of money on medical expenses because they eat inappropriately when they were young". The "EatSmart@restaurant.hk" Campaign encourages us to rethink and change our way of eating.