How top chefs manage their weight.
Reviewed byKathleen M. Zelman, MPH, RD, LD
If you think managing your weight is tough, imagine if your job was to spend all day cooking, thinking about, and tasting food. That’s the challenge professional chefs face each day when they go off to work. In spite of being around tantalizing food all the time, however, many professional cooks manage to keep themselves in great shape. How do they do it?
WebMD talked with three working chefs to learn about their weight management strategies, and with one nutritionist to determine if these methods make sense for those of us cooking at home.
How is it possible to eat all the time and still be hungry? Most chefs say they taste small amounts of food all day long but rarely sit down to a full meal.
Chef Dale Talde, director of Asian concepts for the Starr Restaurant Group, which is based in New York and owns many restaurants on the East Coast, says it’s a requirement of his job to taste every dish that leaves the kitchen to make sure it’s up to standards. Talde, who has been featured on the Bravo's Channel’s Top Chefs and Top Chef All-Stars, figures that amounts to eating thousands of calories each day.
“But you never eat a full meal,” he says. "You’re not hungry but you’re not totally satisfied either.”
Talde works nights and says he’s lucky to get home before midnight. By then he’s ready to eat. “It’s that sense of a hard day’s work finished off by a meal,” he says.
Over the past two years, Talde has packed on about 30 pounds. His blood pressure has risen, too. This has caused him to get creative in finding ways to reduce his caloric and salt intake, but still perform his duties as a chef.
One of his biggest tricks is making sure he doesn’t let himself get too hungry.
“I don’t [usually] like to eat before noon, but now I wake up earlier to get something healthy in – some cottage cheese with salsa and arugula, for example – that way I have something in my stomach before I go to work. It’s easier to maintain what you’re eating when you’re not starving,” Talde says.
The Nutritionist’s Take: Talde's approach is smart, says Susan Bowerman, MS, RD, CSSD, assistant director of UCLA’s Center for Human Nutrition.
“The night is over and it’s not even a question that they’re famished at 11 p.m. or midnight,” Bowerman says of chefs working the dinner rush. “It’s how they unwind at the end of the day.”
For chefs and home cooks alike, scheduling time for a good breakfast -- with some protein (such as a protein shake or some protein-rich cottage cheese) and healthy carbohydrates such as fruit -- helps keep hunger at bay, making us less likely to overeat. The key is to fuel up adequately and make sure you’re getting nutrients earlier in the day.
Drinking fine wines and liquors often goes with the territory of being a chef. “It’s often 2:00 in the morning when we get out of work, so there’s not much else to do but go to the bars,” Talde says.
For many chefs, fine wine – and plenty of it – is the natural accompaniment to a good meal. But alcohol adds a lot of calories to your day. Half a bottle of wine, for example, is approximately 250 calories, Bowerman says. Drinking also loosens one’s resolve to eat well.
Talde says he recently began alternating a glass of wine with a glass of sparkling water at dinner to cut back on the calories. He also found that drinking water from a wine glass made the experience feel more special. “Then I really don’t notice and it doesn’t feel like I’m missing out on anything,” Talde says.
The Nutritionist’s Take: “Alternating an alcoholic beverage with a calorie-free beverage is a tip I always make for people,” Bowerman says. And putting the nonalcoholic drink in a wine glass is a great psychological trick that for some can make sparkling water just as satisfying as drinking wine. “The wine glass idea makes sense," Bowerman says. "It may be something just