it’s the ultimate occupational hazard of any cook, from burner jockey to James Beard Award winner: weight gain, and all the accompanying health issues. So how do top chefs implement healthful thinking in their own lives, and how does that philosophy waft into their professional kitchens? Even when a strong food ethic permeates a restaurant, diners tend to
come for pleasure more than personal fitness. Consider the famous pork dish
at New York’s Eleven Madison Park, which is presented t wo ways—a sous vide–
prepared belly and the roasted tenderloin. Chef Daniel Humm may exquisitely
source his ingredients and cook them in the purest way possible, but he can’t
possibly taste one of these dishes—and dozens of others—every night and
maintain his own fitness. Or can he?
The adage says, “Never trust a skinny chef,” but after chewing the fat with
these four masters of both palate and body, you might rethink that old wisdom.
CHEFS IN FINE FORM
Left to right: Triathlete Rocco
DiSpirito, boxer and runner
Barbara Lynch, mountain
biker Daniel Humm,
and vegan yogini