We've all heard the news about restaurants banning artificial trans fats nationwide but now it looks like folks are starting to get to the food before it even hits the restaurants: at cooking schools.
I am all for the banning of trans fats at cooking schools like Johnson & Wales as well as the Culinary Institute of America because budding cooks may learn ways to cook without the bad stuff while still keeping the food tasty. If we — or rather the great cooks out there — learn how to cook well without the heart clogging stuff then we won't even miss it when it's totally gone.
What do you guys think about it all? Should aspiring cooks still be able to use artificial trans fat?