Word: weighting
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Maybe this is how the obesity epidemic ends: by giving chefs TV shows. Because people on TV don't like looking fat. And perhaps when chefs start to worry about their own weight, they'll start to worry about their customers...
These days so many chefs are losing weight that Brown says even Mario Batali, the cultural signifier of joyous lardo-spread excess, has knocked off some pounds. The methods used by the chefs I talked to are pretty simple and should work for anyone if they've worked for people who spend their long working hours surrounded by amazing food they're forced to keep tasting, people who talk, think and read about flavor all day long, people who--forget about a carton of ice cream in their freezer--have a pastry chef in their office...
...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...
...avocados, sardines and almonds, having given up almost everything bad for him. "I decided there were foods I was just not going to have. I've probably had three tons of French fries in my life. I don't need any more French fries." (See video: "How to Lose Weight Like A Real Loser...
...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...