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...There's an argument, 'How can you be a chef who's skinny?'" says Michael Psilakis, the chef at New York City's Anthos and Bon Appétit's 2008 Chef of the Year. "It's an excuse we've used to eat," says Psilakis, who went from 280 lb. to 200 lb. before putting a few back on recently. "If I'm opening a new restaurant, I always gain weight, partly from the stress. For people who love food, they use it as a form of therapy. It's the same thing for people who smoke...
...sugar, fatty meats and carbs after his suit wouldn't fit for an awards reception, sending him into a big-and-tall shop. "I was a size-20 neck. I was mortified. I was like Alex the Neck," he says. In 18 months, he went from 270 lb. to 190 lb., which is below his high school weight. His new rules include starting the morning with a protein shake, having only three meals a day and never eating after...
Even the chefs who haven't gone cold turkey--along with other lean proteins and vegetables--have severely cut down on the foods they enjoy. Rocco DiSpirito, the chef, cookbook author and Dancing with the Stars contestant, went from 216 lb. to 176 lb. pretty quickly after being prodded by his chiropractor to do a charity triathlon despite the fact that he couldn't run a mile. His upcoming book Now Eat This: Fried Chicken, Macaroni and Cheese, Brownies and 147 Other Favorite Dishes You Thought You Could Never Eat--All Under 350 Calories offers an easier approach than...
Tyler Florence is among the chefs who told me they had massively cut down on their meat intake. Even Michael Lomonaco, the chef of the Manhattan steak joint Porter House New York who recently knocked off 10 lb., eats a lot of simply cooked proteins surrounded by vegetables. "I do a slow-roasted salmon--there's no oil, no added fats--roasted on cedarwood in an oven. It's served with big white beans, fresh tomatoes and tarragon," he says. "What a great steak house this is: the chef is telling us to eat salmon...
...Jacques Torres, the New York City--based chocolatier, still eats his chocolate. Through Weight Watchers, he knocked off 20 lb. and then another 12 lb. in September in a charity competition for chefs that was sponsored by the weight-loss program. He stocks up on 70%-cocoa chocolate bars, with the goal of always having a low-sugar option on hand. Because when a craving hits, not even a Weight Watchers--trained, insanely talented pastry chef with a refined dessert palate can get in its way. "Last Sunday I was craving so much for sweets, I went...