Challenges of the Trade – On the Job Wellness For Today’s Chef

Challenges of the Trade – On the Job Wellness For Today’s Chef


It is difficult to turn on the television, open the newspaper or tune in to your favorite radio station these days without some mention of the way Americans eat and the ever-expanding waistline. The urgency of this message is not lost on America’s chefs, for whatever their business is food and particularly problematic. After these men and women take off their wholesale aprons and return home to their families, they have to find the delicious balance between enjoying food and maintaining a healthy lifestyle.

Some chefs leave the house early in a polo work shirt and then walk to work. By walking to and from work they start their workday energized and have already burned off a few hundred calories, depending on the distance, and can then sample their delicious dishes with less worries about how it might influence their overall health.

Putting on a chef shirt each day means that you are committed to high quality food. It also means that if you are to provide your customers with a first-rate product, you must sample everything from sauces to steaks to ensure quality. The added calories can be a challenge if not properly watched. Some chefs use their days off as an opportunity to nourish their bodies with green vegetables and other healthy foods that they may consume sparingly on workdays. Simple salads and fruits are a great way to cleanse and nourish the body.

Another way that busy chefs stay healthy is by having both long and short-term fitness goals. Joining a gym with other chef friends or family members is a great way to start. Signing up for a 10K several months ahead of time is another way to stay motivated over the course of months. Many chefs find that spending extra hours at the gym or exercising outdoors keep their waistline trim and give them the ability to work at their peak in the kitchen.

More and more restaurants are offering health conscious options as health and wellness are becoming embroidered across the board. Generally restaurant food has a higher fat content than a homemade meal in the comfort of your own kitchen. Many restaurants have taken note of the above and are beginning to cater exclusively to clientele looking to experience the joy of eating out without caring over dishes with high sugar or sodium content.

Many chefs have also taken it upon themselves to become off-hour educators. By teaching others how to prepare food that tastes good and is good for you, they are instilling a lasting knowledge that will contribute to the health of their community for generations to come.


Source by Alice Lane