"If we were to close our doors tomorrow," he told a small group of food writers and journalists gathered yesterday at downtown's Carnegie Avenue McDonald's, "the obesity problem would not go away. It's a much bigger conversation than that. Moderation, choices, exercise, education...those are the things we should be concentrating on."
The trim, fit, 46-year-old father of two is a 1995 graduate of the prestigious Culinary Institute of America. After gigs that included serving as club chef at the Dallas Four Seasons, and as director of culinary product development for Ponderosa and Bonanza Steakhouse, he hitched up with McD's in 2004.
Coudreaut was in Cleveland as part of brief Ohio tour that had included Columbus stops earlier in the week. His visit here was casual and informal, and consisted mainly of fielding sometimes pointed questions from his small audience. Many of those questions, not surprisingly, focused on obesity and local sourcing. Also not surprising: Coudreaut's well-practiced responses.
As the company's top product-development toque, the chef says he eats McDonald's food everyday. "I see nothing on our menu that is unhealthy," he told the polite but professionally dubious group. "There is nothing wrong with having a hamburger, french fries, and a milkshake. It's all a question of balance and personal choice. I control if I choose to overeat, or go to the gym, or take the stairs. People are free to eat the way that fits best with their lifestyle."