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Staying Fit When Eating Is Your Job

Light little article in the NY Times. Not really in depth, I'd like to hear more about how restaurant chefs keep fit but this tidbit was interesting, "Each season, Ms. Lakshmi, 38, keeps two dress sizes on the set for when the weight starts to pile on: she is 5-foot-9 and typically she puts on 10 to 15 pounds a season."

http://www.nytimes.com/2009/08/06/hea...

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  1. I now spend 25 minutes, 5 times a week on an ergometer to try and keep the weight off.
    When we shot in Hong Kong I ate in 6 restaurants a day, and we stopped for breakfast - lunch - dinner so the crew could eat as well.

    G.

    1. Make things with lots of diverse ingredients, and then have to run all over town to pick them up at different stores and then prep them, and make sure a bunch of them are veggies anyway and the food is really spicy. I suggest Asian fusion for this!

      1. So the cycling of 10-15 pounds a season, does this qualify as mini yo-yo dieting? Would it have a similar kind of effect or does the weight gaion/loss have to be much more substantial than that?

        5 Replies
        1. re: Phaedrus

          It doesn't qualify as yo-yo dieting in my book. To me it's more akin to gaining weight during the holidays and then watching what you eat afterward.

          1. re: KTinNYC

            I was wondering in terms of the physiological effects. Does this cycling make it harder to lose weight over time?

            1. re: KTinNYC

              It doesn't qualify as yo-yo dieting in my book.
              ~~~~~~~~~
              actually, in the realms of medicine and scientific research, a repeated 10-lb (or more) gain or loss is considered to be the magic number for where yo-yo dieting can begin to have a negative impact on health and immune function.

              plus, 10-15 lbs is quite a bit of weight to gain over the holidays...the average is only a few lbs.

              1. re: goodhealthgourmet

                Thanks ghg, I was wondering what the threshold was.

            2. re: Phaedrus

              I just want to mention one word:

              squirrels

            3. Does anyone know how that guy from Man Vs Food manage not to die of clogged arteries?

              7 Replies
              1. re: Phaedrus

                I read something where he said he's very absyemious when not on the road filming. Off times, he works out a lot and eats very healthfully.

                1. re: Phaedrus

                  We could and should ask the same question about all the competitive eaters. How is Joey Chestnut and Kobayashi not dead?

                  1. re: KTinNYC

                    I often wonder that myself, it just baffles me.

                    1. re: enbell

                      "So the winner downed a total of 68 hot dogs and buns. And here are the total calories, fat and saturated fat for Joey Chestnut's meal.

                      1. Calories: 29172
                      2. Fat Calories: 13248
                      3. Total Weight of Fat 1472g or 3.25 lbs
                      4. Total Calories of Saturated Fat 5049
                      5. Total Weight of Saturated Fat 561g or 1.35 lbs

                      Overall, Joey Chestnut ate the equivalent of a days recommended serving of calories for 12 men, the recommended fat for 16 men, and the recommended saturated fat for 21 men. In the space of 10 minutes."

                      http://www.everydayhealth.com/blogs/s...

                      1. re: KTinNYC

                        WOW! That is just what I was curious about. Amazing, disgusting, and - well, just plain baffling. GHG, if you're reading this thread, what the heck does that *do* to the human body? And over time (contest after contest), what are the long-term effects? If any other nutritionists or dieticians know, I'm all ears.

                        1. re: enbell

                          yes, i'm reading...and don't get me started!

                          - immediate risks/health effects: vomiting, heartburn, choking, diarrhea, stomach rupture, dental enamel erosion, esophageal inflammation..
                          - long-term effects: increased risk for heart disease, diabetes, obesity (mostly due to the loss of ability to sense fullness), gall stones, gastroparesis (insufficient function/paralysis of stomach muscles)...

                          1. re: goodhealthgourmet

                            I assume the competitive eaters have consumption strategies that help them deal with/avoid the immediates you list. I also assume they're aware of the long-term risks.

                            Not that I'm making any apologies or explanations. I can't think too much about competitive eating, much less watch it. Nasty.

                2. "Small portions. No seconds. No snacking." -- Julia Child

                  1. For me the first thing I do when I get to work is cut a bunch of fruit for snacking so I will fill up on that first. Then everything is just taste, taste taste, I never sit down and eat, im always walking when eating and since I ussually have breakfast lunch and dinner at work I plan out my daily meals a day ahead of time.

                    I accually have a harder time on my days off or while on the road becasue since Im tired of my own food I go crazy eating other peoples food esspecially being in another city. Of course I also have to work out twice a day

                    1. An EXCELLENT chef friend essentially doesn't eat meals. His constant tasting throughout the day is about all he has, apart from a breakfast of oatmeal.

                      He also has really, really good genes. I work out like crazy at least six hours a week and watch what I eat very carefully. I usually have two or three "cheat meals" a week, but I don't go crazy with chicken-fried bacon dipped in butter.

                      And I still have the same 10 pounds of flab that I've had for years. While I watch two of my best friends eat like maniacs, exercise moderately to not at all, and look like underwear models. C'est la vie.

                      Bodybuilders all say fat loss is 100% in the kitchen -- and I guess they should know. I've watched one friend just absolutely shred his torso on two weeks of high-protein, low-fat and ZERO cardio.

                      I should really commit to four weeks of super-strenuous dieting...but I don't know if I really feel like it.

                      1. When I started working at a pizza place it was easy to eat what was extra. That was not a good idea, to say the least. Now, I have overhauled my diet (vegetarian on my way to vegan) and I bring my own food to work. I also coach cheerleaders and I make it a point to be as in shape as possible so that I can workout with the girls and be a role model for them. Also being a certified personal trainer helps as I have a desire and ability to keep my exercises simple, yet effective so that I can do them at home. (Turbo Jam is a great motivator as well!)