Baton Rouge diners nosh at Café Mediterranean for its tender chicken shwarma and punchy falafel, but afterwards, they walk away with a hidden bonus. Chef Diane Zhang is also a nutritionist who deploys low-fat cooking techniques unbeknownst to patrons. The Café Med co-owner says she uses skinless, boneless chicken, drains the fat from ground beef and lamb and uses no oil in her grape leaves, hummus, baba ghanoush, spinach pie or lentil kafta. “I try to make everything as heart-healthy as possible, but still preserve the flavor and taste,” Zhang says. And she does. Read how Zhang has you eating right by clicking here. —MAGGIE HEYN RICHARDSON To read previous Du Jour features on local chefs and other culinary experts, click here.
Du Jour: Diane Zhang, Mediterranean Cafe
