The Fat Chef

Chesapeake Cooking with Andrew Evans

One of the many challenges of being a chef is maintaining some level of good health. Fortunately on each yearly physical, I think my doctor sort of gives me a bit of a pass on some vital statistics like cholesterol and weight. He’ll say things like,  “Well, your cholesterol level is a bit high (in other words “any other patient with a level like yours would be admitted to the ER”!), but considering your occupation it’s not bad.” The same goes for weight: “Well, you’re at the outer fringes of the weight to height guidelines but you seem so happy and, well, your occupation is eating. Of course you will have a slightly bigger girth. Who trusts a skinny chef anyway?”

The reality is any other patient with similar vital stats is given a box full of weight loss pamphlets and a directory to every gym within 100 miles. And it’s true my occupation is eating, and making food taste better, etc. And I’m passionate about good food. But good food does not mean cutting ridiculous corners like ordering a skinny latte that tastes and looks like dishwater. Real full cream butter and whipping cream bring out the best in mashed potatoes; wouldn’t have them any other way!

But every once in a while I look down at my belly sort of wishing I had the ol’ six pack. Thankfully those thoughts are fleeting and easily forgotten especially when eating pizza (one of my favorite foods—more on that in a later post).

Lately I’ve been doubly burdened with a girlfriend who has an overactive thyroid (sometimes my dyslexia kicks in and call it an over active hemorrhoid—-eeeeeh!!!) Her appetite is so insatiable that even I have trouble keeping up! That’s scary. So as she maintains a bikini body I feel like I should be trading in my board shorts for those cloth sumo wrestling diapers. Great—just in time for summer…

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Posted by .(JavaScript must be enabled to view this email address) on 03/26/09 at 08:11 PM

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