It’s common knowledge that chefs work long hours and are busy preparing food. My typical work day starts out with getting up in the morning. Oliver my dog likes to get me up around 7 am. For a walk at the dog park. In between that time I stop, get a cup of coffee and if I remember I grab a pastry. I really like the ham and swiss rolls at my local coffee shop. Simply divine. This is a pastry stuffed with sliced ham and melted cheese (delicious). Like I said this is if I remember. Does not mean I eat this everyday but regularly.
A hearty breakfast to start off my day is what most would recommend. A bowl of granola to sunny side up eggs with avocado. I just don’t have the time. Worrying about the restaurant getting all the recipes out, my personal life and blogging. I am a very hand’s on kind of guy. It’s not that I don’t trust my crew or people at the restaurant. It’s just sometimes you work more hard/better when the Head Chef/Boss is there. So I make it my business to be there. Being a chef is a very high demanding job, high intensity and full of challenges. I found that having a “normal” diet doesn’t come along easily. Of course I try to eat local ingredients made from scratch but sometimes there’s just not enough time in a day. Sometimes an egg roll with some Sriracha it’s all you can stomach or have the opportunity to reach.
I do have my days though, times when recipe development is a necessity. Those days I eat like a king. All day, baby… it’s really my Heavenly Eating. The other day it was a butternut squash ravioli slowly simmered in cream sauce. Today, it was the hand rolled pork & beef meatballs in Moroccan tomato sauce with melted mozzarella. These are just examples of what sometimes my diet consist of and I’m okay with it. Say what you may. I feel proud of what I eat. I would rather starve, than give in to eating Burger King or McDonald’s. We can all step it up. Plus, McDonalds is awful. When I do get a chance to go out and eat, I go for gold baby! Some of my favorite local spots are providing some of my favorite local ingredients, from some of my favorite local farms. I am also always looking for new local places that support the local community. It’s not all stress…just 98.6% of the time.
If you’re thinking of becoming a chef, it’s important to remember a few things. Eat as you move along throughout the day, although it sounds like I might not eat it all, I pick and snack. A celery stick here, carrot scrapes there. Learn to take a bite of what’s in front of you it might be the only bite you get the opportunity to eat sometimes. Eating late becomes an art. What’s quick and easy? I often say to myself what can shovel into my stomach before I crash into bed. Coffee contains no calories and that’s why I add milk. It’s my daily consumption of calcium, plus I take vitamins. Staying healthy can make the difference when your line cook calls out of work, during flu season, keeping the it going in a busy kitchen (got to have the energy) or when things are very busy. At the end of a 10-14 hour day or a 50-70 hour work week sometimes I don’t want to cook anymore. Every chef I know has their own “comfort” food, the food they go to when they are exhausted. After a long day in the kitchen I am not always going home and preparing these amazing meals. Sometimes I am eating to survive after working hard to prepare great food for everyone else. If you find yourself starving just start cooking. Eventually you will have to taste whatever it is you’re making. Like I always say, keep cooking. The rest will just fall into place.
What A Chef Eats?
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