Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
You don’t need me, or any chef in the world, to tell you the best ways to keep from gaining weight. They involve breakfast, balanced meals and exercise. Instead, I’ve become fascinated with the less obvious ways that chefs and other people who are constantly around food keep from packing on pounds.
Mission Chinese chef Danny Bowien brings his manager, Allen Yuen, with him when he goes to restaurants. “I make Allen eat everything they send out,” says Bowien. “He’s the closer.”
Star chef Michael Chiarello (whose new Spanish restaurant opens on San Francisco’s Pier 5 this spring) has the same idea. After one or two gin and tonics, he asks the bartender to just give him tonic with lime, as it looks like the same drink but doesn’t pack any alcohol.
“Sometimes I switched it up with a chicken burger. And I made my sous-chef do it, too. It’s way easier when someone is in it with you.”
Play with your pasta maker
“I don’t think there’s any point in going to a restaurant just to order the steamed broccoli. If you want to get the truffled-mashed potato-mixed-medley-of-mac and cheese, or whatever you’re getting, do it. I order things just to eat Parmesan cheese. But I just have a couple of bites.”
More from Food & Wine:
© 2011 American Express Publishing Corporation. All rights reserved.
Next entry »World's hottest curry - he ain't skerred