In the mid-'90s, celebrity chefs Jennifer Paterson and Clarissa Dickson Wright famously made a name
for themselves in the culinary world with their show "Two Fat Ladies." But these days when you
tune in to a modern cooking show, you might find yourself perplexed by the svelte figure of the
top chef cooking the ultra decadent dish. You see them eat on camera constantly, and yet they
somehow manage to stay fit. And audiences are left to wonder exactly how they do it.
"The number one asked question every time I go to a table or I meet someone is,
'How do you stay trim around all this food?'"
Culinary industry stars like Giada De Laurentiis and Cat Cora have taken the place of their more
full-figured, iconic predecessors - those along the lines of Julia Child, Ina Garten, and Paula Deen -
captivating audiences with both their skills in the kitchen and their disciplined diets.
You might think that with so many indulgent dishes coming out of their kitchens on the regular,
these chefs could easily pack on the pounds. But after years - and sometimes decades - of success,
they've managed to keep their health and fitness on the front burner.
As it turns out, it all comes down to their lifestyle choices.
While you might think that celebrity chefs are constantly indulging in full plates of the delicious treats coming out of
their kitchens, the truth is that most chefs are simply sampling their food, rather than
fully chowing down on it. In addition to small bites, chefs are known to run around the kitchen
constantly in order to keep up with tasks, which makes it easy for them to burn loads of extra
calories on the job. Los Angeles restaurateur, chef Quinn Hatfield, told The Daily Beast,
"I think people always assume chefs eat foie gras all the time. But actually, it's possible
to work an entire shift and not eat anything, since we're running around all the time.
And the butter and meat and calories I consume are so minimal compared to what goes out on each plate."
Michelin star-winning chef Laurent Gras swears by the same philosophy, revealing to the outlet,
"I can work 15 to 18 hours in a day. I am certainly burning more on my feet than I eat."
It also appears that many top chefs make it a point to work exercise into their daily routines.
TV personality and effervescent chef Carla Hall shared with Eater,
"After hours in the kitchen, my body craves yoga.
I alternate it with spinning - which I used to be afraid of but now love!"
"You wanna do push-ups right now?"
"Yeah, you want to?"
"Let's go right now."
According to the 2012 book, "Smart Chefs Stay Slim," some chefs that are well-known for their
juicy, mouth-watering steaks and slow-cooked meats are actually vegetarians at home.
Others, including Eric Ripert, owner of the French seafood restaurant Le Bernardin,
design masterpieces at work, but eat something akin to a simple toaster-oven chicken at home.
Then there are those who swear by setting routines to limit snacking.
Eating meals at specific times of the day can be challenging for all of us,
but it's particularly difficult for anyone with a crazy kitchen schedule.
To combat the unexpected, Sophia Brittan, host of "Kitchen Caravan," says that a big meal in
the middle of the day keeps her from eating too much at night. She told The Daily Beast,
"I try to do my heavy cooking in the morning,
and eat a stronger lunch than dinner. If you get the bulk of your nutrition during the day,
you give your body time to process the food while your metabolism is going strong."
But one of the most important parts of maintaining balance while cooking for a living,
is allowing for wiggle room when it comes to the most indulgent foods.
As "Smart Chefs Stay Slim" revealed, the majority of chefs swear by unapologetically enjoying the
things they truly love. After he lost 30 pounds, French pastry chef Jacques Torres explained,
"When you deny yourself what you're craving in favor of
something you believe you're supposed to eat, you're only left wanting."
When it comes to staying in shape, it looks like those who work in the most
decadent industry in the world have it down to a very delicious science.
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