I recently received a press release about banning salt from cooking at New York restaurants. There’s a bill being introduced in the state’s legislature to do so, and some New York City chefs and restaurant owners are taking aim at the bill.
“No owner or operator of a restaurant in this state shall use salt in any form in the preparation of any food for consumption by customers of such restaurant, including food prepared to be consumed on the premises of such restaurant or off of such premises,” the bill, A. 10129, states in part, according to the release.
The legislation, which Assemblyman Felix Ortiz introduced on in early March, would fine restaurants $1,000 for each violation.
That seems a bit steep to me. But it does make a little sense to me. I’m the first to say that some foods do need salt, but knowing which herbs to use also boosts flavors so they don’t need much salt.
Here’s my suggestion to the New York legislature: Limit the amount of salt chefs use, don’t ban it. But even if they do, salt can always be added by the consumer once it gets to the table.