Thanks to Betty Shimabukuro for her story, “The incredible shrinking Sam“, in today’s Star-Bulletin. It chronicles chef Sam Choy’s 150-pound weight loss through a program of diet and exercise supervised by a personal trainer.
Choy has changed the way he eats, Shimabukuro reports.
But when I mentioned it to Meda, she came right back with a question.
“Did he change the way he cooks?”
That question isn’t answered in the story.
Choy’s never been criticized for scrimping on the fat and calories. But perhaps his personal experience now informs his public cooking.
Perhaps a follow-up would be useful?
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“Never trust a skinny chef”
I’m sure Choy isn’t going to turn into a macrobiotic, vegetarian chef anytime soon.
I think the lesson here is one of moderation. That is, a Big Mac every once in a while won’t kill you but try to avoid eating two a day. 🙂
I agree with the question but one hopes that his learning the lessons here that saved his life will carry forward. At least he’s not role modelling the “joy” of super-obesity.
The message of this article is stop eating a lot of anything, stop eating rice or any carb that is white, move your butt hard daily… Learn what choices are the right choices and stick to it as long as possible. Huff Post has had a series by Dr. Mark Hyman saying sugar is a real culprit, sugar and to much salt is in everything you buy prepackaged.
Now if I could stick to all this learnin’ I will extend my life and especially my wellbeing…
Portion control, portion control, and portion control. Oh, and did I mention portion control?
Consider it a gift from Sam: with the massive amounts of food he serves, one can limit one’s portion while eating at his place to an amount reasonable (given the fat, salt, etc. content), take the rest home, and have enough for lunch for a week!
Sam and chef’s like him are not the enemy. “I have seen the enemy and he is us!”
I hear the question WAS asked but the answer was just a shrug.
Do people go to restaurants to eat small portions in moderation?
Maybe if Sam was cooking your meals for you at home the menu would change. And then you’d fire him.
Great question, Meda! Checking his web site, the recipes he offers (leaving out the desserts) do appear to use a modicum of oil, little to no fried foods and aren’t bad on the other aspects at all. But when you view the menu, it’s still loaded with fried and battered foods. He may have changed the recipes for cooking shows for the better but he still has to offer what sells in his restaurants. Time will tell if he’s successful adding some healthier dishes to the menu – he can get great press by doing this and bringing in another group of folks who had to pass on the heavier dishes.