Nutritional Parameters

“At Cook House, I am always trying to increase the amount of vegetables, lower the amount of proteins, and lower the amount of sodium in dishes.” –Chef Harold

Chef Harold Personal “Mission Statement”

Subsidiary Skills: Enjoyable/Nutritious Meal Production, Collaboration

Date: Current

While developing the final menu, I developed several nutritional goals that I incorporated into the menu items. The themed dinner served a wide target market; as such, I developed nutritional parameters that satisfied both our team (as aspiring dietetics professionals) and Chef Harold’s mission, and aligned with the messages put forth by the Eat Well Cornell Program.