Talk Radio With Heart & Soul

WRNP 1320 AM Radio Providence, RI

Normand LeClair, An Awareness of Food, June 30, 2015

Cardinal Points would like to welcome Normand LeClair chef and author to our show. Norman began his career in the food industry when he was 16 years old washing dishes but often found himself observing the cooks. Normand shares how his father influenced his passion for food. “He was a really good cook.” Normand purchased his first restaurant when he returned home after completing his service in the Army. His second restaurant was the Red Rooster Tavern. Normand certainly witnessed some changes in eating habits in his tenure as a chef. One change that he observed was “people were becoming more aware about eating red meat.” They were also decreasing their consumption of alcohol. “The trend started to be lighter eating.”┬áNormand loves to travel and during his visits to exotic countries he would learn new ways of cooking with different ingredients. Upon returning home he would incorporate his new knowledge when cooking back home.┬áNormand then delights us with a personal experience he had with the late great Julia Child. Normand enjoy’s making people happy with his cooking. The five senses are an integral part of a positive cooking and eating experience. As a chef your taste will inform you about what spices or ingredients need to be added to the dish to make it taste better. As for our sight, “you eat with your eyes first.” Normand suggests that we “try things first before forming an opinion.” You never know until you try it. Our discussion then turns to ways that we all can eat healthier. Firstly use fresh and local ingredients. Portion control is also important. Normand advises that we read food labels and eliminate foods with preservatives and trans fats. Use good fats like olive oil instead and buy olive oil that is stored in glass not plastic. “Eat what you like to eat in moderation.” Eat a lot of vegetables. Normand was able to loose 30 pounds and reduce his blood pressure by changing his diet and exercising. It is highly recommended that you do not us a microwave. Research reveals that microwaving your food: corrupts the DNA of the food so the body cannot recognize it, the human body cannot metabolize the unknown by-products created in microwaved food, the effects of microwaved food by-products are residual(long term, permanent) within the human body, the minerals in vegetables are altered into cancerous free radicals when they are cooked in microwave ovens. Normand recommends that we eliminate white foods: white sugar, white rice, white potatoes, and white bread. Use natural sweeteners such as maple syrup and honey instead and add brown rice, red potatoes, and multigrain bread to your diet. Normand conducts a cooking camp for kids called Fit 2 Cook 4 kids, cooking as healthy as you can. One of the things he teaches the children is where their food they eat comes from. Because we can walk into a grocery store and purchase prepackaged food there seems to be a disconnect from our food sources and nature. He also has them break into teams and follow recipes to cook various dishes. Normand does a demonstration to show the children how much sugar is in soda. He has one of the kids put 13 teaspoons of sugar in a glass container and then tells them to eat. That is how much sugar is in the soda that some of them consume. Normand closes the show by discussing the inspiration for his cook books and a few funny stories from his years at The Red Rooster Tavern.

Today’s Cardinal Point:

We may live without poetry, music, and art;
We may live without conscience and live without heart;
We may live without friends; we may live without books;
But civilized man cannot live without cooks. ~Owen Meredith

Normand LeClair

Normand LeClair was born and raised in Crompton Rhode Island. He has been in the food industry for over 63 years and is the author of 3 self published cook books. He has sold over 40,000 copies of his books. Normand was the owner of the renowned Red Rooster Restaurant in North Kingstown for almost 30 years selling it in 1998. He now does promotions for his cookbooks, catering and enjoys educating the young and old about cooking and the benefits of good healthy eating habits.