Chefs fight flab with small portions, healthy snacks
By Richard Leong
NEW YORK (Reuters) - Top chefs who spend long, late hours preparing meals for others, face greater temptation than most mortals to over-eat but they say small portions, healthy snacks and drinking plenty of water can help to keep the weight off.
Like many Americans, chefs struggle with the battle of the bulge. If he is not careful chef Marc Murphy, of the Landmarc restaurant in New York, admitted he can nibble on up to two plates of French fried potatoes during a busy day at his restaurant.
To offset the additional calories during week he refrains from drinking alcohol.
"I try to do cleanses Monday to Friday," he said during a panel discussion moderated by author Allison Adato during the weekend at the New York City Wine and Food Festival.
Adato's recent book, "Smart Chefs Stay Slim: Lessons in Eating and Living from America's Best Chefs," was the basis for the event.
Murphy also uses fresh herbs to cut the amount of oil and butter in his dishes, and reduces the temptation to over-eat at friends' restaurants, where extra dishes can flow freely from the kitchen by chefs eager to impress, by letting it be known he wants nothing extra.
"I just want to eat what I order," the 43-year-old said.
It took a health scare for Art Smith, the owner of the restaurant Table 52 in Chicago, to change his eating habits. Just before his 50th birthday he was diagnosed with Type 2 diabetes, the illness that killed his father. Continued...