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Sue Torres



October 24, 2012

How To Stay Fit When You Work With Food
By Amanda Schuster

Photo courtesy of A16

We are all surrounded by decadent temptations every day. All too well we know that leaves the average person having a hard enough time staying fit; but it’s got to be even worse for a chef or food writer, right? Just how does one keep their girlish figure when surrounded by food for a living?

To address that point, and hopefully help the audience avoid the kind of pointed jabs that Mario Batali (and his waistline) received at the NYC Wine & Food Festival roast of Anthony Bourdain, a panel of chefs gathered during the festival weekend for a seminar titled “How Chefs Eat and Stay Slim.” The seminar was moderated by Allison Adato, author of the book “Smart Chefs Stay Slim” which includes testimonies from such celebrity chefs and restaurateurs as Joe Bastianich, Rick Bayless, Cat Cora, Eric Ripert, Naomi Pomeroy and dozens of others who share their secrets to finding that healthy balance. The seminar featured cookbook author Katie Lee (, Chefs Sue Torres (of Sueños –, Marc Murphy (of Landmarc restaurants –, and the king of decadent Southern cuisine himself, Art Smith (

Adato, Lee, Murphy, Smith and Torres all agreed that especially when one is busy, it’s important to eat well and have a good breakfast. Letting hunger take control is the easiest way to fall victim to temptation because the worst things to eat are usually the ones that are the most readily available. Murphy attested that French fries are always calling to him from the line. If he hasn’t eaten, he says, “It’s the first thing I’ll reach for.”

Being able to reach in and grab something healthier than those tempting fries is about planning. And batching. The panelists agree that it’s important that the batched food is something palatable and satisfying. Freshness, wholesomeness (no artificial sweeteners or processed ingredients) and seasoning are key. To this end, Torres is a big proponent of using plenty of acid and Continue Reading…