(CBS) More restaurants are cutting down on the use of trans fats to protect people's hearts. Now the trend is moving to a new front: Cooking schools.

Something good is always cooking at the Culinary Institute of America -San Antonio, where professors are training the next generation of chefs.

The ingredients are fresh, and everything's made from scratch. Much of what the students learn is how to combine herbs and spices and oils to find new and innovative flavors for food. What you won't find are trans fats.

"We want to not only teach them how to chop and sauté and roast and poach, we also want to teach them about healthy living, preparing good quality healthy foods for their patrons,” explained Director of Education Shelley Grieshaber.

You'll find several healthy alternatives on the shelves, from olive oils to more exotic varieties.

Professor of Culinary Arts John Kowalski says the challenge is to create good flavor, but after 30 years as a chef, he's all for the health trend.

"I think the direction is really great and I think the part the chef plays in it, is becoming much more predominant,” Kowalski said.

After six months of training, these students will be pouring out into south Texas hotels, restaurants and catering services, determining the kinds of foods many of us eat. By learning healthy recipes now, the instructors say they'll be catering to an audience that's becoming much more demanding about what's on the menu.

"In order to help Americans eat healthier, live healthier and live longer, we need to eliminate these trans fats from our diet,” said Grieshaber.

With cooking schools expelling trans fats, budding chefs will learn to prepare meals without the bad stuff while keeping the dishes tasty.

Then you might not even miss it when it's gone.