In this Time article, chefs talk about how they feel about obesity and just how responsible they feel about it. Their responses vary widely. Zak Pelaccio, of Fatty Crab and Fatty 'Cue in New York City, stresses that people don't need to "fear salt and fat, but understand how these ingredients can be used" and has started a nonprofit called the Cooking Room that teaches kids to cook to that end.
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