As a cooking writer and recipe developer, my workday meals aren't as glamorous as you'd think. Here's what I really want for dinner.
As someone who develops recipes for a living, I get asked all the time about what I actually eat on a day-to-day basis, a question that’s often followed up with the well-intentioned but awkward “And how do you stay so skinny?”
Often when developing a recipe, I’m cooking it not for pleasure but to work out an issue or kink, and I’m judging it in a way to solve a problem, not necessarily to feed myself. I’m constantly cooking and tasting random things throughout the day: a bite of a cake or cookie and then some tomato sauce and then maybe a vinaigrette before a piece of chicken.
But other industry friends I know have very different ways of, er, coping with being surrounded by food all day. Some eat snack platters of crunchy cucumbers and crackers; some eat soup pretty much exclusively. That’s to say: Everyone’s diet is different and what one person does to maintain their “health” throughout the year, no matter what they do for work, won’t always look like another’s.
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