It’s fun to to call yourself a chef. Even better when someone else calls you one. I’m just a serious home cook. But that hasn’t kept me from playing along when, for a webcast or radio interview, someone has been generous enough to call me “Chef Luke” while I walked their audience through the basics of knife care or beef stock preparation.
A chef, loosely defined, is someone who cooks for a living. But the more accurate term for that is “line cook,” or “professional cook” or just plain “cook.”
“Chef,” used properly, refers to “a highly skilled professional proficient in all aspects of food preparation.” As my Culinary Institute of America cookbook says, a chef is “a lifelong student, a teacher, a craftsman….[with] an appreciation of and dedication to quality and excellence, and a sense of responsibility to self and the community.”
By that definition, I think it’s safe to say that Paula Deen, Guy Fieri, Rachel Ray and Sandra Lee are not chefs. Not by a long shot. And as Anthony Bourdain—yeah, he’s a real chef—suggested in his provocative TV Guide interview this week, none of these people should be allowed near a kitchen.
You can pick your reasons why they should be barred. You can cite their across-the-board love of sugar and refined flour or their shameless hawking of processed foods. You could go after their near-complete silence on matters of source, or freshness, or farmers or the humane treatment of animals. You could mention how they undermine their own industry, encouraging fans to continue lowering the bar on restaurant food quality for the sake of saving another dollar eating out, all the while snuggling up with giant food conglomerates happy to provide your family another supersized “meal” for cheap.
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It helped. I feel great.
"It’s helped. I feel great."
Kobe Bryant
NBA baskeball player
This has been life changing
"Let me tell you this has been life-changing. I have all of her books, in audible and ebooks! I have gotten rid of all the hateful 8 oils. I have trained my body to eat its own previously toxic body fat. Download that pod it's a game changer!"
I would like to thank you for literally saving my life. Back in February, I had to be hospitalized while on vacation in Phoenix with an A1C of 11% and had to start taking 2 types of insulin and 2 other meds. I read the Fatburn Fix in April, and followed the program to a tee, and I’m down by 15 pounds, 6.8 A1C, and only one once weekly diabetes medicine. Prior to reading the book, it was almost impossible for me to lose weight as a diabetic.
Leontyne Tompkins
I feel free
For the last month, I have really been reading all labels on everything. I have completely remove those 8 oils you talk about. I must tell you, I feel great! I have more energy and I am now 197 lbs (have always been around 205 to 210lbs). I eat potatoes with real butter, grass fed steak, pasta with the right toppings. I eat everything! I seem to crave less sugar. I love it!
Robert Kirkendall
I feel so much better
I had terrible aches and pains everywhere in my body, my hands, shoulders and knees. I feel so much better and the way I feel is motivating me every day! Thank you
Mike Deb Wootan Burcin
Better than ever
I am an anesthesiologist in Orlando and a huge fan of both of your books! I have been incorporating your principles for the last 10 months and feel that my health is better than ever.
Marnie Robinson, MD
My allergies disappeared
The biggest difference for me (and a surprising one) is that my allergies have almost completely disappeared! This is a big deal for me, because I’ve had allergies most of my life and they have often affected what I do which is a teaching music in [a public school district]. In general, I feel much better and have more consistent energy throughout the day.
Erica Turrell
Heart Palpitations have Stopped
I’ve lost 20+ pounds (also fasting 16-24 hours daily) and haven’t had palpitations except for one occasion — I had a mini bag of Fritos for the first time in July. And, I feel better now on a daily basis than I ever did all through college.
Mike Wright
Deep Nutrition and Fatburn Fix reader
I’ve lost over 50 pounds
I’ve lost over 50 pounds. I’m 56 years old. Cutting processed food and unhealthy fats from my diet was one of the first things I did on my health recovery journey...I went cold turkey off the bad oils. Emptied my pantry into the trash and just started eating real food
Mitzi Wilkinson Champion
Knowledge I didn’t know I needed
Your Fatburn Fix book is amazing, my friend. Thank you! I’m an Functional Nutritional Therapy Practitioner and I know my stuff. This is the extra layer of knowledge I didn’t know I needed. Well done!
Jennifer Dillman
Fatburn Fix reader
Lost a solid 20 lbs and my bloodwork is great
I have lost a solid 20 lbs and my bloodwork (after 3 months of eating your way) was even better! I was metabolically healthy (per your book) before I read your book, but barely. Lowering my weight, sealed the deal! I have been talking about you and your book to anyone who will listen...Thank you for all you’ve done and what you continue to do! You are changing lives for the better!
Missy Cramer
FatBurn Fix reader
Lost 20 lbs I could never shed
I love your Fatburn Fix! Has helped me so so much! I have had the dreaded weight all my life - 20 or so pounds I could never shed. I have lost that now. I only eat 2 meals a day lunch and dinner with a glass of milk or cappuccino around 4 to hold me over. No snacking and not bad oils. It has been the key to unlocking my fatburn. I work out in the am and believe I am burning fat for energy not from food!
My waist is four inches smaller. I feel great and many of the minor aches and pains that I had (knees and lower back) are gone. Also, my muscle tone is amazing, even though I have not increased my workout routine.
Richard Janelle
Completed Dr Cate's online course
The go-to for strength and conditioning coaches
Whenever I advise my clients about eating to perform I go straight to what I have learned from Dr. Cate. Her book Deep Nutrition has become the go-to for strength and conditioning coaches across the country.
Kent Matthes
Major League Baseball Agent with WME Sports
Dismantles the lie
Dr. Cate dismantles the lie that seed oils are healthy, which may the biggest lie about nutrition and health because it’s so insidious.
Ken D Berry, MD
Author of Lies My Doctor Told Me
She knows the chemistry
Dr. Cate alerts us to the harms of seed oils and she’s convincing because she knows the chemistry better than anyone.
Dr. Drew Pinskey, MD
Globally recognized internal medicine and addiction medicine specialist, media personality, LoveLine Host, and New York Times bestselling author
No one is better at communicating nutritional truth
Dr. Cate has had the single greatest impact on how we talk to people about fueling for both performance or durability. While we all are a little unique, the foundational principles of human nutrition are immutable. If you are looking to create a more durable, resilient body, no one is better at communicating nutritional truth than Dr. Cate.
Dr. Kelly Starrett
Physiotherapist coach and New York Times and Wall Street Journal bestselling author
Highly recommend The Fatburn Fix
Dr. Shanahan has had a significant impact on my practice of medicine. I am known as a Low Carb Doctor, but I never really appreciated the negative effects of processed seed oils on the health of my patients. I highly recommend The Fatburn Fix to my patients and have a loaner copy in my waiting room. It is amazing how quickly blood sugars and overall health improves with cutting seed oils. It is not just about the carbs!
Dr. Brian Lenkzes, MD
CEO of LowCarbMD San Diego, co-host of Low Carb MD Podcast and host of Life's Best Medicine Podcast
Respected in the sports world
Dr. Cate reordered my diet when I was with the L.A. Lakers, and the benefits, for me personally, were felt immediately and have served me to this day. I’ve come to take real food so seriously I started a small family farm. I know of no M.D./nutritionist more respected in the sports world than Dr. Cate Shanahan.
Chris Kaman
NBA Player
Brought seed oil issue front and center
Cate brought the seed oil issue front and center. Healthy fats matter. So much so that I created an entire product line to swap out bad fats with good.
Mark Sisson
Founding Father of the Primal/Paleo Movement
Optimal health starts with food
If you want to understand how optimal health starts with food, start with Dr. Cate. Her book Deep Nutrition leaves you with an appreciation of the profound relationship between our genes and the planet, inspiring us to be good shepherds of both.
Dallas Hartwig
Attribution author of The Whole 30
Helped me with endurance
Deep Nutrition really helped me with endurance. I started to feel better as a player. I was able to run more, I was able to be more active …and I just decided to keep going with it to this day.
Dwight Howard
NBA Player
Silver bullet for me
Dr Cate’s teachings helped me lose 60 pounds like it was nothing. It was like a silver bullet for me.
Paul Grewal, MD
Dr Grewal Internal Medicine, MD, author of Genius Foods
Radically improve your health…
Dr. Shanahan has provided a solid reference that deserves a place in the library of anyone who is seriously interested in nutrition. Her perspective on the vital role that healthy fat has in our diet is novel and, if implemented, can radically improve your health.
Dr. Joseph Mercola
Author of Fat for Fuel and Founder of Mercola.com
Pull up a chair…
I have based my work on the idea that getting the right kinds of healthy fats into your body and avoiding the worst fats is essential to optimal health. I've interviewed dozens of the world's top experts about this, and I know of no one who speaks more eloquently on this topic than Dr Cate. If she’s talking fats, pull up a chair. Take notes.
Dave Asprey
Author of the Bulletproof Diet
The key to unlocking my fatburn
I love your Fatburn Fix! Has helped me so so much! I have had the dreaded weight all my life - 20 or so pounds I could never shed. I have lost that now. I only eat 2 meals a day lunch and dinner with a glass of milk or cappuccino around 4 to hold me over. No snacking and not bad oils. It has been the key to unlocking my fatburn.
Lauren Smith
Saved my life
I would like to thank you for literally saving my life. Back in February, I had to be hospitalized while on vacation in Phoenix with an A1C of 11% and had to start taking 2 types of insulin and 2 other meds. I read the Fatburn Fix in April, and followed the program to a tee, and I’m down by 15 pounds, 6.8 A1C, and only one once weekly diabetes medicine.
Leontyne Tompkins
> Tears of joy
I'm crying tears of joy and appreciation for all you've done for me and my health! Without Deep Nutrition and Fatburn Fix, I would literally still be in the vicious cycle I'd been fighting all my life! In a nutshell - I am no longer a compulsive overeating addict suffering under the crushing 'thumb' of all food and alcohol.
Penni Wicks
In his interview with TV Guide, Bourdain said, “the worst, most dangerous person to America is clearly Paula Deen. She revels in unholy connections with evil corporations and she’s proud of the fact that her food is f—ing bad for you.”
As expected, most of the media response has focused on Paula Deen’s love of butter (as well as sugar and deep-fried foods). But they’re missing Bourdain’s larger point.
These over-the-top, fashion-challenged, cartoonish, catch-phrasing in-your-face TV chef personalities are on a mission to deepen America’s pathological relationship with food. If you were an alien species hoping to weaken the human race by steering it toward a diet of “awesome extreme pepper jack pretzels and red rocker margarita chicken poppers,” this is the group you’d send to Earth.
So, no, these folks are not so much chefs as they are weapons of culinary warfare sent from outer space. Their targets: good food and good health. And though their jaws might smart from Anthony Bourdain’s jabs, they should count themselves lucky.
Truth is, he was easy on ‘em. Next time, he just might take off the oven mitts.
Is fasting more effective for weight loss than regular dieting and calorie counting? Dr. Cate reviews the most important studies and wraps with her recommendations based on 20 years of experience.
If you struggle to lose weight you may feel like your metabolism is “slowing down.” But what’s really going on is your metabolism is breaking down. This is not normal aging, and it’s fixable. But you have to understand what’s broken if you want to fix it
To lose weight we need to burn more body fat than we build. But the hateful 8 seed oils block fat burning. Find out how.
Please note: Please do not share personal medical information in a comment on our posts. It will be deleted due to HIPAA regulations.
This Post Has 14 Comments
Hi Dr. Cate,
I recently had the pleasure of catching you on a Podcast, via Undergroundwellness.com. I think the message you have an important one and it really helps bring people back down to Earth.
Keep doing what you are doing and more people will jump on the banwagon, they just need the information.
Regards,
Spencer
Hi Jennifer,
You can’t judge a chef by a single ingredient, fer shure. (Except maybe when it comes to pork produced by Smithfield foods).
Sorry! I meant to write “all they knew” not “new.” I need to stop typing so fast! 🙂
Hi,
I would just like to add that even though some of these food t.v. personalities use flour doesn’t mean they don’t know how to cook or that they are trying to do us a disservice by exposing us to recipes that include four or sugar. We seem to forget some of the finest Italian restaurants base many of their meals around pasta a.k.a flour. I don’t see anyone discrediting Giada De Laurentiis or any other Italian chef just because they make flour laden pastas and pizzas and use sugar in their recipes. What makes the difference is they cook from scratch and don’t eat highly processed, chemically altered boxed food that can withstand a nuclear Holocaust. Also, Rachel Ray may not have gone to culinary school, but she has been cooking her whole life so doesn’t hands on experience count for anything. Way back when you learned a trade from an elder and no one thought any less of your skills just because you didn’t have some degree hanging on the wall. Some of the most skillful people I have met learned all they new from their skilled father or mother or grandparent. Just another viewpoint to add to this discussion.
Luke, I for one have enjoyed your pizza recipe (thank you for sharing it with us) and don’t feel sorry for consuming the floury dough. It was made from scratch and love. Just like how my mom and her mom always cooked for their family. They, just like the “real” chefs spent all day in the kitchen preparing food and were/are much under appreciated for it. Mothers are the “best” chefs they just don’t get paid for it. 🙂
Hi Cate, I eventually became unsatisfied in the culinary world. I went back to school at age 40 and transitioned into a career working w/ animals. However, I still maintain a passion for food.
Due to some health concerns, I really started focusing on my diet about 15 months ago. I started a whole- foods, primal-ish type diet at that time. I’ve had tremendous success! I dropped nearly 40 lbs. in 4 months. (Current BMI= 21.9 Age 53). What I think was so helpful for me was the abilty to prepare my own foods from scratch. The best health advice is “learn to cook”. I make bone broths, coconut milk, tallow, mayonaisse, kombucha and kefir.
I’ve read both of your books, and I’m glad you have this website. They are great resources.
Thanks for your good work, Mike
MIke, what you wrote is music to my eyes. Thank you for your 15 year contribution to making the world a healthier place. If you are really a zookeeper, how on Earth ….??
Greetings, I was a culinary professional for more than 15 years. ( past 12 years=zookeeper). I worked in high quality, upscale, fine-dining and gourmet kithens. Many chefs eventually succumb to restaurant burnout due to long, often stressful, workdays. (I worked many 12-15 hr days on my feet without a break). But before that happens, the best Chefs share this: a passion for real food. Flavor; freshness; everything made from scratch with the best ingredients; applying time-consuming, labor-intensive techniques to bring out the true essence of the ingredients. Processed products were ananthema, microwaves a sacrilege. We rendered our own tallow, clarified butter, made roasted bone stocks and reduced them to demi-glace. Always chopping, slicing, mixing, simmering, skimming, peeling, skinning, boning, pounding. Turned vegetables, patés, mousses, mayonaisse from scratch, sorbets, so many sauces…All leading to that final presentation on the plate. It is a demanding world of craft and creativity, and skillful time-honored tradition. And during a busy dinner service, the pressure is unbelievable.
Though Anthony Bourdain may be a bit gruff, I see his point. The word “chef” is thrown around too loosely. But, I suppose, Britney Spears and Pavarotti are both “singers”.
Hi Mariann,
If you’re in the mood to read something REALLY disturbing, click this link http://en.wikipedia.org/wiki/Smithfield_Foods and learn a little about the way Smithfield Foods does business (just make sure you’re not having dinner while you read it).
Smithfield Foods uses Paula’s friendly face and good ol’ Southern charm to get us to look the other way and buy more of their products. http://www.smithfield.com/paula/.
I’m with you that a good personality goes a long way. In fact, sometimes I’m just not up for another helping of Anthony Bourdain’s New York City snarkiness. I’ve got an idea how we can all win here: Since you’re a fan of all the TV cooks I took a shot at, maybe they’d listen to you if you dropped them a line telling them that you’d like them even more if they championed humane animal treatment in food production.
Oh, and while your at it, tell that Fieri fellow to get a haircut.
I’m sorry, but this was kind of disturbing. Our family loves Paula Dean, and the other “non” professional chefs. The food they create and share, is in tune with the way most people live. Some of us actually practice moderation and enjoy what we eat. We do not eat expensively and don’t spend hours and hours in the kitchen to prepare one meal. We do not use unpronounceable ingredients and yes…yes…Sugar is a staple in our pantries. These people cited in the article, may not be considered true “Chefs”….but they are the ones we watch and follow as a family. Because they are real, touchable, friendly and familiar. Personality and openness is the big draw. The food they create is just a bonus!!
Yes, Tony Bourdain is somewhat of a skank, drinks like a fish, and smokes like a chimney – but he knows real food when he sees it. The boys and I started watching his show after reading your comments about him in Deep Nutrition. It’s been interesting. I’d have to agree with him that these “chefs” are largely just shills for the industrial foods system.
I don’t think that anyone is fooled into thinking that Paula Deen is making healthy food, and I don’t think she claims that she does. The point of the article is who is actually qualified to be called a chef, and Paula Deen does not fit the definition of “chef”. Her recipes are filled with sugar and flour and her show is about entertainment, not health. Being able to cook does not make you a chef.
I really enjoy your posts
Although I love Anthony Bourdain I think his comments were a little off the cuff and across the board. Lest he be reminded of his many guest spots on Top Chef whereby many participants are not culinary cum laude. If you’re going to go big, check your passport first. Oh, and lay off the pal mal’s!
Whatever one puts in their fridge, on their table and in their mouth is a choice. I don’t know many average American families who have a head of household that attends culinary school nor do I believe doing so will make you a nutritionist.
It’s up to each of us to seek out good information and make decisions based not on who is most charming, has the whitest teeth, OR the sassiest mouth but what works and improves our own lives. *Ahem* this is a “t.v. guide” interview afterall….sometimes it really is “just” entertainment.
Glad I found you!
Hi Chrissy
I believe that some of the haughtiness comes from suffering the cognitive dissonance of being taught (by nutritionists) that their hard-to-make and very delicious sauces are bad for us. Thankfully, several “underground” health-science movements in the US are actively exposing the fact that butter does not cause atherosclerosis and salt does not cause heart or kidney disease. Did you know the glycosaminoglycans in bone-broth-based Demi-Glaces are a superfood missing from most American’s diets? Check out the link on the right to the Nutrition and Metabolism Society for more insights.
My mother is a cook. I earned more from her than any acerbic beer swilling chef (and yes my step father was a “real chef”…with the degree and everything…)Many a chef I have met have been haughty, alcohol laden individuals with a narcissistic tone to their lives and a love of rich sauces and the like. And THAT is a generalization, I know. No one makes anyone use butter, for Gods sake. It is both unprofessional and declasse of him to put forth such nonsense with a tinge of jealousy. I didnt realize, either, that being a cook on national tv meant your fashion sense decided in part of how good a cook you are at any time.
People need to stop blaming others for their food addictions and/or bad choices. I make the unwise food choices that got me in my health jackpots, not my mother, or the government or Paula Dean. How about Wolfgang Puck and his chocolates? Shall we also blame him?
Comments are closed.
Note: Please do not share personal information with a medical question in our comment section. Comments containing this content will be deleted due to HIPAA regulations.
Hi Dr. Cate,
I recently had the pleasure of catching you on a Podcast, via Undergroundwellness.com. I think the message you have an important one and it really helps bring people back down to Earth.
Keep doing what you are doing and more people will jump on the banwagon, they just need the information.
Regards,
Spencer
Hi Jennifer,
You can’t judge a chef by a single ingredient, fer shure. (Except maybe when it comes to pork produced by Smithfield foods).
Sorry! I meant to write “all they knew” not “new.” I need to stop typing so fast! 🙂
Hi,
I would just like to add that even though some of these food t.v. personalities use flour doesn’t mean they don’t know how to cook or that they are trying to do us a disservice by exposing us to recipes that include four or sugar. We seem to forget some of the finest Italian restaurants base many of their meals around pasta a.k.a flour. I don’t see anyone discrediting Giada De Laurentiis or any other Italian chef just because they make flour laden pastas and pizzas and use sugar in their recipes. What makes the difference is they cook from scratch and don’t eat highly processed, chemically altered boxed food that can withstand a nuclear Holocaust. Also, Rachel Ray may not have gone to culinary school, but she has been cooking her whole life so doesn’t hands on experience count for anything. Way back when you learned a trade from an elder and no one thought any less of your skills just because you didn’t have some degree hanging on the wall. Some of the most skillful people I have met learned all they new from their skilled father or mother or grandparent. Just another viewpoint to add to this discussion.
Luke, I for one have enjoyed your pizza recipe (thank you for sharing it with us) and don’t feel sorry for consuming the floury dough. It was made from scratch and love. Just like how my mom and her mom always cooked for their family. They, just like the “real” chefs spent all day in the kitchen preparing food and were/are much under appreciated for it. Mothers are the “best” chefs they just don’t get paid for it. 🙂
Hi Cate, I eventually became unsatisfied in the culinary world. I went back to school at age 40 and transitioned into a career working w/ animals. However, I still maintain a passion for food.
Due to some health concerns, I really started focusing on my diet about 15 months ago. I started a whole- foods, primal-ish type diet at that time. I’ve had tremendous success! I dropped nearly 40 lbs. in 4 months. (Current BMI= 21.9 Age 53). What I think was so helpful for me was the abilty to prepare my own foods from scratch. The best health advice is “learn to cook”. I make bone broths, coconut milk, tallow, mayonaisse, kombucha and kefir.
I’ve read both of your books, and I’m glad you have this website. They are great resources.
Thanks for your good work, Mike
MIke, what you wrote is music to my eyes. Thank you for your 15 year contribution to making the world a healthier place. If you are really a zookeeper, how on Earth ….??
Greetings, I was a culinary professional for more than 15 years. ( past 12 years=zookeeper). I worked in high quality, upscale, fine-dining and gourmet kithens. Many chefs eventually succumb to restaurant burnout due to long, often stressful, workdays. (I worked many 12-15 hr days on my feet without a break). But before that happens, the best Chefs share this: a passion for real food. Flavor; freshness; everything made from scratch with the best ingredients; applying time-consuming, labor-intensive techniques to bring out the true essence of the ingredients. Processed products were ananthema, microwaves a sacrilege. We rendered our own tallow, clarified butter, made roasted bone stocks and reduced them to demi-glace. Always chopping, slicing, mixing, simmering, skimming, peeling, skinning, boning, pounding. Turned vegetables, patés, mousses, mayonaisse from scratch, sorbets, so many sauces…All leading to that final presentation on the plate. It is a demanding world of craft and creativity, and skillful time-honored tradition. And during a busy dinner service, the pressure is unbelievable.
Though Anthony Bourdain may be a bit gruff, I see his point. The word “chef” is thrown around too loosely. But, I suppose, Britney Spears and Pavarotti are both “singers”.
Hi Mariann,
If you’re in the mood to read something REALLY disturbing, click this link http://en.wikipedia.org/wiki/Smithfield_Foods and learn a little about the way Smithfield Foods does business (just make sure you’re not having dinner while you read it).
Smithfield Foods uses Paula’s friendly face and good ol’ Southern charm to get us to look the other way and buy more of their products. http://www.smithfield.com/paula/.
I’m with you that a good personality goes a long way. In fact, sometimes I’m just not up for another helping of Anthony Bourdain’s New York City snarkiness. I’ve got an idea how we can all win here: Since you’re a fan of all the TV cooks I took a shot at, maybe they’d listen to you if you dropped them a line telling them that you’d like them even more if they championed humane animal treatment in food production.
Oh, and while your at it, tell that Fieri fellow to get a haircut.
I’m sorry, but this was kind of disturbing. Our family loves Paula Dean, and the other “non” professional chefs. The food they create and share, is in tune with the way most people live. Some of us actually practice moderation and enjoy what we eat. We do not eat expensively and don’t spend hours and hours in the kitchen to prepare one meal. We do not use unpronounceable ingredients and yes…yes…Sugar is a staple in our pantries. These people cited in the article, may not be considered true “Chefs”….but they are the ones we watch and follow as a family. Because they are real, touchable, friendly and familiar. Personality and openness is the big draw. The food they create is just a bonus!!
Yes, Tony Bourdain is somewhat of a skank, drinks like a fish, and smokes like a chimney – but he knows real food when he sees it. The boys and I started watching his show after reading your comments about him in Deep Nutrition. It’s been interesting. I’d have to agree with him that these “chefs” are largely just shills for the industrial foods system.
I don’t think that anyone is fooled into thinking that Paula Deen is making healthy food, and I don’t think she claims that she does. The point of the article is who is actually qualified to be called a chef, and Paula Deen does not fit the definition of “chef”. Her recipes are filled with sugar and flour and her show is about entertainment, not health. Being able to cook does not make you a chef.
I really enjoy your posts
Although I love Anthony Bourdain I think his comments were a little off the cuff and across the board. Lest he be reminded of his many guest spots on Top Chef whereby many participants are not culinary cum laude. If you’re going to go big, check your passport first. Oh, and lay off the pal mal’s!
Whatever one puts in their fridge, on their table and in their mouth is a choice. I don’t know many average American families who have a head of household that attends culinary school nor do I believe doing so will make you a nutritionist.
It’s up to each of us to seek out good information and make decisions based not on who is most charming, has the whitest teeth, OR the sassiest mouth but what works and improves our own lives. *Ahem* this is a “t.v. guide” interview afterall….sometimes it really is “just” entertainment.
Glad I found you!
Hi Chrissy
I believe that some of the haughtiness comes from suffering the cognitive dissonance of being taught (by nutritionists) that their hard-to-make and very delicious sauces are bad for us. Thankfully, several “underground” health-science movements in the US are actively exposing the fact that butter does not cause atherosclerosis and salt does not cause heart or kidney disease. Did you know the glycosaminoglycans in bone-broth-based Demi-Glaces are a superfood missing from most American’s diets? Check out the link on the right to the Nutrition and Metabolism Society for more insights.
My mother is a cook. I earned more from her than any acerbic beer swilling chef (and yes my step father was a “real chef”…with the degree and everything…)Many a chef I have met have been haughty, alcohol laden individuals with a narcissistic tone to their lives and a love of rich sauces and the like. And THAT is a generalization, I know. No one makes anyone use butter, for Gods sake. It is both unprofessional and declasse of him to put forth such nonsense with a tinge of jealousy. I didnt realize, either, that being a cook on national tv meant your fashion sense decided in part of how good a cook you are at any time.
People need to stop blaming others for their food addictions and/or bad choices. I make the unwise food choices that got me in my health jackpots, not my mother, or the government or Paula Dean. How about Wolfgang Puck and his chocolates? Shall we also blame him?