Chef Bearman elevates healthy eating with flair
By Richard Leong
NEW YORK (Reuters Life!) - Executive chef Jeremy Bearman hopes to raise the concept of healthy eating with bright flavors and creative use of fresh local ingredients.
The 33-year-old creates his dishes under S.P.E. (Sanitas Per Escam), or health through food, the mantra behind Rouge Tomate in New York, the first overseas outpost of the original restaurant in Brussels.
Bearman also works closely with an in-house nutritionist to develop a balanced, healthy menu.
Bearman spoke to Reuters recently about healthy cuisine and the challenge of cooking without cream and butter:
Q: What is the S.P.E. approach to healthy eating?
A: "S.P.E. has to do with sourcing, production and enhancement. In terms of the sourcing, it's just getting the meat, fish and produce here. We have close to 70 purveyors we are dealing with at any given time. The sourcing of local products is one of our biggest challenges. You want to keep that percentage high with local ingredients, and obviously we want to keep the quality high as well."
Q: How tough is it to keep your dishes low in fat?
A: "It was definitely a challenge because you are not used to doing that type of cooking where you can't reach for the cream or you can't reach for the butter. You can't put two products with high cholesterol and high saturated animal fat together like eggs and bacon and prosciutto and Parmesan cheese. We can't do things like that. It has become easier. We take dishes and think of them in a different way." Continued...