Beef steak with mashed potatoes, shrimp in batter, a chocolate cake with whipped cream or a slice of cheesecake … Have you imagined how they, chefs, prepare it? Now think for a while that they have to taste all of this.
Any of these dishes would be enough to send your arteries in knockdown, but for the chef, who spends most of his day surrounded by nourishing, high-calorie foods, it can be a completely fatal experience.
Think about it: there is rarely a chef, who can be characterized as a slender one. Dr. Fred Vagnini, a heart surgeon of a medical center in New York, says that being a chef is an unhealthy profession. They always have to taste the food, many times a day. As a result, this leads to eating not only more calories, but more sodium, too. And what about restaurateurs? After a hard day they simply strive to end it in their own institution and have the second hearty evening meal in the company with strong alcohol. Such a lifestyle can lead to heart disease, obesity, high cholesterol, and diabetes… An average person consumes from 2,000 to 3,000 calories a day, but a chef can “eat” up to 4000.
The idea of eating only when you are hungry is not the way out for this profession. Like everything else in life, moderation is the key to longevity. It is only left to explain this idea to the chefs, who are constantly expanding their culinary horizons, creating and tasting new and new delicious and … fat dishes.
Of course, it is not aesthetic, but the way out could be to follow the example of wine tasters. They do not swallow the wine, they just taste it. You may certainly feel sorry about throwing away some of the delicious dishes made by you. But isn’t your health more important?