Excellent article in the NY Times on how an overweight chef lost a whole lot of weight. I include this excerpt below from Allison Adato, the author of the recent book “Smart Chefs Stay Slim.”
ENJOY WHAT YOU LOVE. Chefs like Rick Bayless and Eric Ripert don’t try to supplant chicken-liver crostini with droopy steamed vegetables. They relish what’s excellent, skip what’s mediocre and stop when they are sated.
COOK AT HOME OFTEN, BUT KEEP IT SIMPLE. “Chefs do not cook at home the way they cook at work,” Ms. Adato said. “Every meal does not need to be a giant event.” For lunch, even an exalted gastronome like Thomas Keller might stick to a swirl of hummus and quinoa with some braised vegetables.
FOCUS ON FLAVOR. Chefs like Nancy Silverton, Sang Yoon and Michael Psilakis know that the complex flavors of spices, herbs, salt, lemon juice or vinegar can amp up the pleasure and mitigate the need for mindless nibbling. “It does make you feel more satisfied,” Ms. Adato said. “You feel like you ate something. You had an experience.”
And there’s also this good looking recipe for Curried Egg Salad.