It all started a few years back (2002) with "One Fat Chef", and then that turned into "The Incredible Shrinking Chef" (2008) and so it begins again; February 21. I am one fat chef and there is little really incredible about me, so this time I am just the shrinking chef! I have a monumental task in front of me; losing weight and it does not get easy as you get older for sure.
How do you eat an elephant? "One bite at a time" the wise man says, and so this is how I will begin my quest to lose, lets say, 200 pounds. WOW, yes, that is right; I am one big tub of goop so lets see how this goes this time. Not going to eat an elephant but I start the journey with one single step, my plan...
My plan: follow 10 basic rules:
The 10: 10 ideas to help me make better choices
1. Drink Ice Cold Water; try for 8 glasses a day. Limit Sodas
2. No eating after 7:00 pm.
3. Eat lots of fresh fruits and vegetables, raw or steamed.
4. Eat more fish, less beef and pork.
5. Limit protein and starch portion sizes, eat more veggies.
6. Exercise 6 days a week, Walk every day if possible, at least
30 minutes. Lifts some weights as well, every other day.
7. Write down everything I eat and log it every day.
8. Limit butter, mayonnaise, creamy dressings, salt, sugar,
highly processed foods. Cook with more olive oil.
9. Eat more whole grains, limit processed white breads, pasta,
white rice.
10. Do not skip meals and if at all possible, try to eat 4 or 5
smaller meals during the day.
I think the 2 keys to this is going to be writing down everything I eat and portion control limiting myself to 1,500 calories a day!
Wish me luck!
Weight loss adventures and random thoughts of Chef Jeff.
Showing posts with label chef jeff. Show all posts
Showing posts with label chef jeff. Show all posts
Sunday, February 20, 2011
Tuesday, December 29, 2009
The Big Cheese
Do you like cheese? I know I really like cheese plus the fact that there are so many different types and styles of cheese from all over the world, cheese is a seriously interesting food.
I do have one problem with cheese; it is a flavor stealer. I first discovered this when I was 18 and working at a pizza joint. A plain "cheese" pizza was wonderful tasting but if you put extra cheese on a pizza with other toppings, the only real flavor coming through was the cheese. As I have grown and my tastes have changed, I have discovered that I really prefer a hamburger over a cheeseburger. Once again, that cheese is a flavor stealer and all you taste is the cheese. Omelets and cheese is the same thing, all you can taste is the overwhelming flavor of the cheese and not much of anything else.
I know people really do not like when I say these things, mainly about cheeseburgers but it is so true. The next time you want a really great burger, skip the cheese and enjoy all of the other things that are going on with the true and pure burger. You might be surprised. Save the great cheese for some fresh fruit and a nice bottle of wine. In fact, there is just about no greater culinary experience greater than a savory and salty Stilton with a really nice Porto. What a flavor explosion! Cheese does have it's place in the world and in cooking; that place is not on a burger!
I do have one problem with cheese; it is a flavor stealer. I first discovered this when I was 18 and working at a pizza joint. A plain "cheese" pizza was wonderful tasting but if you put extra cheese on a pizza with other toppings, the only real flavor coming through was the cheese. As I have grown and my tastes have changed, I have discovered that I really prefer a hamburger over a cheeseburger. Once again, that cheese is a flavor stealer and all you taste is the cheese. Omelets and cheese is the same thing, all you can taste is the overwhelming flavor of the cheese and not much of anything else.
I know people really do not like when I say these things, mainly about cheeseburgers but it is so true. The next time you want a really great burger, skip the cheese and enjoy all of the other things that are going on with the true and pure burger. You might be surprised. Save the great cheese for some fresh fruit and a nice bottle of wine. In fact, there is just about no greater culinary experience greater than a savory and salty Stilton with a really nice Porto. What a flavor explosion! Cheese does have it's place in the world and in cooking; that place is not on a burger!
Saturday, September 20, 2008
And the winner is...
Chef Jeff!!! I won the Al's Clubhouse Bash and Chef Showdown last night! It was a bunch of fun and we all had a great time! There was some great competition from 3 other chef's and they were just awesome! I could not of asked for better people to work with and compete against! I had some great help from local culinary students as well and they made the night a bunch of fun and were such a tremendous help! I could not of done this with out the help of these 3 guys!
The other chefs cooked some really great food and I was not expecting to win at all!! But it was a nice surprise to say the least! Congratulations to the three of them as well! The staff at Roanoke Country Club could not of been any nicer and they were all such a big help!
One other positive note: I have now lost 29 pounds in less than 30 day! Wooo Hooo! I am on my way to shrinking down!
The other chefs cooked some really great food and I was not expecting to win at all!! But it was a nice surprise to say the least! Congratulations to the three of them as well! The staff at Roanoke Country Club could not of been any nicer and they were all such a big help!
One other positive note: I have now lost 29 pounds in less than 30 day! Wooo Hooo! I am on my way to shrinking down!
Wednesday, February 21, 2007
Restaurant Update
Hello fellow bloggers and Foodies:
This is a bitter sweet time for me as I am finishing up my final week of work at a job I have had for almost 7 years. I like and enjoy my job very much so it is with some sadness that I am leaving this place. I will miss the people I work with every day, but I will not miss the job, lack of respect and appreciation, and being taken for granted. That is the bitter part.
The sweet part is the restaurant is coming along and looking great. The were supposed to finish hanging the dry wall yesterday and they have started on all of the stone work. Once the exhaust hoods are up, everything else is pretty much cosmetic and all of that should just move along like a bullet. The menu is pretty much complete and finalized and we will be posting that soon. We also interviewed our first employees last weekend. Things are really starting to come together!
Our web site, Tasting Room Bistro is now up and going but so far, there is not much there. Look for much more information coming to the site in the coming weeks. From here on out, things will start to get crazy and fun. It is going to be quite a ride, that is for sure!! Cheers and have some fun!
Chef Jeff
This is a bitter sweet time for me as I am finishing up my final week of work at a job I have had for almost 7 years. I like and enjoy my job very much so it is with some sadness that I am leaving this place. I will miss the people I work with every day, but I will not miss the job, lack of respect and appreciation, and being taken for granted. That is the bitter part.
The sweet part is the restaurant is coming along and looking great. The were supposed to finish hanging the dry wall yesterday and they have started on all of the stone work. Once the exhaust hoods are up, everything else is pretty much cosmetic and all of that should just move along like a bullet. The menu is pretty much complete and finalized and we will be posting that soon. We also interviewed our first employees last weekend. Things are really starting to come together!
Our web site, Tasting Room Bistro is now up and going but so far, there is not much there. Look for much more information coming to the site in the coming weeks. From here on out, things will start to get crazy and fun. It is going to be quite a ride, that is for sure!! Cheers and have some fun!
Chef Jeff
Subscribe to:
Posts (Atom)