Flinty tempers, frayed nerves, fire, potential explosive situations. The restaurant kitchen is filled with dramatic stuff that reality TV producers dream of.
But from a chef’s perspective, there’s another reality: that of trying to find time to eat well while being around food all the time, working while hunched over all day, in sweltering kitchens, day after day, and not letting one’s body go to pot in an industry known for working long, hard, hot hours. And, also, in the middle of the hectic environment, how to keep one’s sanity.
How do chefs stay fit while juggling the pressures of the kitchen? We spoke with several chefs who shared how they handle the heat. This is how chefs stay fit.
Chef Wylie Dufresne: Looking for Balance
Chef Wylie Dufresne. Samira Bouaou/Epoch Times
