Don’t Get Distracted, Just Eat Whole Foods

no diet signBy now, my “progressive modern” philosophy of eating and cooking primarily plant based has an unshakable foundation. This way of life is deep and ever evolving, eco friendly, proven to cure and prevent disease etc etc. What’s distracting to most people I come across is all the he said she said of fad diets, cruelty free scare them with this, strictly raw that, high carb to no carb. I really like to keep things simple and also an open mind to not only my own body’s ability to change but the complex genetic make up and needs of those I am feeding and educating.

Example: I hear of people like Derek Nance of Kentucky. After years of being sick, he came to the conclusion that its only raw meat that he can eat without pain. Just one good example that we are not all made exactly the same. Who am I to tell people what their bodies need?

For me, it’s not about “my way of doing it is better than yours.” There are many reasons I choose to live this lifestyle and none of them have to do with the above mentioned “distractions.”After having many health issues my whole life including terrible gastro problems, I became open to try something I hadn’t before and take a look at how I was feeding not only myself but my guests. Through some meditation and fasting I have become conscious of my own body and well being and for me, I truly feel best when I eat a primarily plant based diet.  veggies

In my career, as a chef, I hold a position next to chefs of all levels playing a strong role in the way people eat and think about food. I feel with the statistics around obesity and diet related disease, the scandalous  food production industry of today and the deteriorating environment and nation as a whole, that it is my obligation to step up. Looking the other way and ignoring these things as a selfish slob is not an option.

It is just a matter of one conscious, proactive choice over the detrimental, mainstream other. This proactive choice trickles down to all those around you and ultimately contributes to the solution of bettering the health of all those you feed and saves the environment. (Not to mention the millions that would be saved if not for the health cost of diet related disease)

I really, really love my family, especially the innocent kids around me that tell me they love me and bring so much joy to my life. I love them so much that I am thinking into their future and what kind of rude awakening they could be in for and what I can do to change that. I eat this way and I cook this way because I love kids (most kids anyway lol).
We only get one chance in this incarnation to make an impression on those around us, to leave a lasting memory with those that will follow us and most of all the earth that set us up with an abundance of food and resources to use as we may.fruity kid
My message is this:

  • Do some research if you don’t know how our eating habits have effected our health negatively worldwide
  • Look at where all of this disease and pain started  with packaging processed foods to replace whole foods.
  • Don’t be distracted by fad diets or scare tactics
  • Get back to nourishing our body the way it was intended to be.
  • Be aware that the food industry is a business that runs off of consumers, repeat customers that buy their products. Just like any business except the health of the consumer is not part of the business plan.

Our bodies have not evolved to digest the processed foods we are feeding it. Maybe it will someday but as of now our bodies are functioning the same way they did when we were hunting and gathering. People are getting sick, very sick and it’s all because they are making a decision to eat one “food like product” over whole foods.
Share the message of eating whole foods. Rest easy knowing that when you leave this planet, you were not selfish. Instead you were considerate of the lives of those that had to depend on whatever resources you left for them to survive on.


The Diet of a Chef

     Has anyone ever muttered that phrase…ever?

     What would menus look like if the chefs writing them were practicing healthy eating habits in their own lives? By eliminating toxins such as white flour and refined sugar from their own meals wouldn’t they think twice before serving them to their guests? Could that simple shift in their own awareness impact those menus and therefore the health of every guest that came into their establishment?

     As chefs, indulging in everything edible in our own diets is culturally acceptable, yes.  I argue that this blind indulgence is also the easy way out. Developing flavor profiles purely based on taste and pairing them with the right wines is fun.  It’s also getting kinda old.

     What is all this attention aimed at the chef de cuisine while marketing a new restaurant? Is it just because he may or may not have a likable persona among the media and makes food that’s tasty and pretty in pictures?

     Some chefs, like anyone else I choose to spend time with and money on,  are inventive and witty, stand-up citizens of their communities.  They even do charitable work, and that’s all great. But the bottom line is, chefs feed people! At the end of the day, that is what we do. Nourishing or abusing the bodies of our guests with the dishes we create. Sometimes the same people two, three, four times a week. Some may have been eating under the same chef for 15 years and never once talked of or acknowledged the nutritional value of his or her dishes. Sad but true.

     It is like the chef has the guest mesmerized and under a trance as soon as they sit down across from a celeb and smell the aromas permeating through the dining room. As if their natural born human instinct to seek what will bring them optimum health vanishes and the dopamine rushes over them as they savor your succulent duck confit and waffles.

      I say it’s been long enough that chefs are using the excuse of longshifts and no time to neglect their diet. Unlike any other time consuming profession, we have all the God given nutrients we need at our fingertips. Regardless of your role in the kitchen, with a little planning and a routine, any chef, line cook or restaurant worker, could easily be maintaining a healthy diet. That concept should be a no-brainer but in the traditional lifestyle of a chef is nonexistent.

     To want to maximize your nutrient intake means to want to live. To consume toxins and eat empty calories is to invite that disease-riddled, very costly slow death. Chefs have a chance to impact all of those around them and collectively can make a change in how America eats. With just some discipline and a routine to maintain our diet and health, the effect can have a huge impact on what diners expect and how they eat.

     I am working on a book, The Progressive Modern Chef, and have gone in depth on this subject and how I make it possible in my own life. My intention for this blog is to build an audience and put this message in front of as many eyes as possible before the book hits the shelves.

Pictures above are from lunch at home the other day, my example of nutrient dense deliciousness: Pan roasted Salmon with Goji habanero coulis on Kale with toasted pecans and shallots and purple yams tossed with cheesy nutritional yeast. Kombucha Cocktail with Goji and orange puree, blueberries and chia seeds