How is it possible to be a chef and stay in such great shape?
I have to say that this is by far the question I am most frequently asked, and my answer is always the same: genetics, portion control and fresh ingredients. If you’ve ever seen my mother either on the show or in photographs, you’ll notice that she is quite petite, trim. So I have her to thank for getting me off to a good start. In addition, I’ve never been one to sit down to a meal with a large plate of food and eat every morsel until I was uncomfortably full. Rather, I graze – eating small portions of food all day long. And the ingredients are clean and fresh. Yes, I absolutely love chocolate, and I do eat it but just a bite.
