Chefs: what did you learn in school about satiety?

With all the worries about how fat America is getting, I was curious to know what chefs are being taught these days about customers feeling satiated. I recently went to a cooking demonstration, which was a lot of fun, and the chef put butter on the pasta before the red sauce. Ugh. It just drives home to me that when you eat out, you never know what hidden fat is in the dish.

From what I understand foodies not only focus on taste and presentation, but also how the food feels in your mouth, and how filling it is. I guess the presumption is people do not like dry foods, and want to feel full before they get up from the table. I actually hate when my food is swimming in sauce, and I don’t like dressings on sandwiches.

What is the current teaching? Is there really no care in the world about calories and fat content for professional chefs? Unless they specifically focus on healthy foods and diet?