Are You Ready for the Trans Fat Revolution?

Durham, NC, June 20, 2007 --(PR.com)-- When QSR magazine, a publication for executives and operators in the foodservice industry, hosts its upcoming webcast about the "Trans Fat Revolution," the audience will run the gamut from those who have a plan to embrace trans-free cooking oils to those who are still wondering what exactly the fuss is all about. No matter where industry members fall, QSR expects exceptional attendance for this lively look at one of the biggest waves to hit the restaurant industry in recent years.

Some of the highlights of the webcast will be a discussion with Christopher Koetke, dean of the renowned Culinary Arts program at Kendall College. Award-winning chef Koetke started in the restaurant industry 25 years ago and has practiced his craft in famous kitchens in both France and the United States. He is also in demand for his knowledge, having consulted for such groups as The Soyfoods Council, The Pampered Chef, and Char Broil, and he’s a frequent guest speaker for a variety of groups, like the American Cheese Society, the American Dietetics Association, and regional dietetics associations. He’s also a weekly guest on WGN-TV in Chicago and a frequent guest on Chicago’s WGN food time radio show.

“Chris has a great deal of experience in dealing with the issue of trans fats, and he'll share what he’s learned over the years from both nutritional and operational perspectives.” says Greg Sanders, Associate Publisher for QSR magazine. “He'll also tell us what happened when the 22 chefs on his faculty switched to trans-free frying oil. He was surprised by the outcome.”

The results of fresh research into the performance of trans-free frying oil. Most restaurant operators are understandably concerned about two elements of switching to trans-free oils:

(1) Will the longevity be comparable to what we’re using now, and

(2) Will the food still taste good?

QSR Magazine
QSR magazine and its web site QSRmagazine.com are the leading sources of news and information about the $180+ billion quick-service industry. For more than 10 years, QSR has defined this market, which includes traditional fast food, fast-casual dining, coffee, snacks, full-service takeaway, concessions, convenience stores, and related segments of the foodservice industry. It is the magazine’s brand mission to report and analyze current trends in the restaurant industry, work to enhance the positive impact of diversity on this market, and improve the quick-service restaurant industry as a whole.

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