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Steve2 in LA

I think the days of the fat chef are waning. It's a physically demanding job and if you take a look


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Posted to Thread #21442 at 11:11 pm on Jan 17, 2012

at the chefs who are still actively cooking; Charlie Trotter, Thomas Keller, John Besh, Grant Achatz, Chris Cosentino, Eric Ripert, David Meyer, Suzanne Goin and David Chang (to name a few) you're not going to see alot of extra poundage. Not to mention all the sous and line chefs who work on their feet, 14 hour days in 130 degree kitchens.

The "fat chef" as an icon, is a figure of the past. Anyone who thinks differently might want to take a closer look.


Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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