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It’s a frequent question we get working at the Test Kitchen — with good reason. It must be so awesome to be surrounded with so much food, all the time! (We agree, it’s pretty amazing.) Do you eat everything? (Not always, but often, yes.) Do you guys gain weight working here? (There’s a “five-pound-a-year” rule, admits Christopher Kimball.)
We’re not going to lie. It’s nigh paradise being surrounded by bites of wine jelly or doing our duty tasting vanilla ice cream, but in all seriousness, good health is a day-in-day-out consideration. How does a food lover or cooking professional keep fit when eating is part of the job?
We asked around America’s Test Kitchen for tips on staying in shape when dealing with food is a constant. Here are a sampling:
It’s a tasting — not a buffet — so eat only what you need to taste. Just because we offer plenty doesn’t mean you have to eat the whole sample. Also, just because you are used to eating dinner, it doesn’t mean you are actually hungry and need a meal. There’s been plenty of times when I go home and snack on some carrots or broccoli.
Oddly, bringing in your own food really helps. It feels like you’re carrying coals to Newcastle, but if you have a normal lunch, it’s far less tempting to sample everything you see. And around here, you see a lot. Also, people here are workout fanatics, doing power yoga, weights, biking, running, walking miles and miles, etc. I recently got on the bandwagon and started biking to work.
Channeling Anton Ego: If I don’t love it… I don’t eat it.
When eating’s part of the job, it’s hard to remember sometimes, but you can definitely just say no! When you’re working in the test kitchen all day, people come by all the time and offer up a wide variety of snacks and treats ranging from rugelach to rib-eyes, and while they may all be good, because they’re mostly in-development recipes, they’ll be available for sampling every day until the recipe is done. With that in mind, if I am having lunch in-house, I’ll pick out the recipe I feel like sampling most that day and wait for those leftovers to come out, denying most (not necessarily all — no one’s perfect!) everything else that comes along. Basically, although the steak and the strudel may both look delicious right now, there’s always tomorrow.
When I started working here, a test cook was working on butterscotch pudding and having people taste it. Before I started, I did not know that announcements for tasting things would come over the intercom, interrupting the workday with this and other announcements (I think the other big project at that time was baked ziti). I hadn’t had real butterscotch pudding or homemade baked ziti in a very long time, so of course I ran downstairs whenever I got the word that it was happening. Of course, this was in the middle of reading and thinking about any number of dishes to get excited about, and I was constantly making lists of recipes that I planned to try at home. I haven’t put on weight while employed here these last 4 years so much as gradually assume a prone position with a fork in each of my greedy hands. I am a marathon runner anyway, so discovering that we have not one but two bathrooms with showers here led to my salvation: I started running to work. I couldn’t do this every day, so on the opposite days, I often rode my bike. So far, so good — the weight is stable. But since it’s only a matter of time before metabolism and age makes its natural transition and constant, daylong eating catches up with me, I also work out with a group of people in a boot camp 2 times a week. I guess I could just start cutting back on the food? …Nah.
I try to incorporate as much leafy greens as possible into my diet when I don’t have to eat for work. It took a few years, but I’m coming around to the fact that I just don’t have the same luxuries “normal” people do — I don’t keep snacks like chips and cookies around the house, I rarely order dessert, and I pretty much count on spending the bulk of my allotted calories at work. Also, biking to work has been exceptional for building a workout in to my day, and I loved the exercise so much I rejoined the gym and go at least 2 times a week.
I go to Crossfit! And I keep eggs on hand at all times so I can do a quick and light scramble for dinner if I’m hungry.
A large proportion of us cycle instead of drive to work. In fact, of the 5 in-house Cook’s Illustrated test cooks, 4 of us bike every day (and the 5th takes public transport, which requires a lot of walking). Other than that: If cookies are broken, the calories fall out. That spiral staircase counts as cardio. You know that move that cooks do where they pour something into a liquid measure and bend over and peer at the level? They’re actually sneaking in squats.
And now for the Silly Question of the Day…
How do you stay fit as a food lover?
Leave your silly answer in the comments!
About the Author: Christine Liu
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I’m a fan of the “is it worth it?” rule. If its really good, really different, really important that I eat it, I do, and account for it. If its not really good (my own ‘test kitchen’ has seen several flops) it becomes something else, or goes to the chickens or compost.
Since I not only love to eat food, but also love to cook it- I find that sometimes I get satisfaction just from making something delicious and then giving it away to friends so they have to hit the gym harder! Of course I sample my creation, but I save the splurges for special occasions:)
There have been several times that I’ve filled up on all of the components of dinner while I was prepping. A little bite of cheese or some tomato doesn’t seem like a big deal but after several “little” bites I come to the dinner table completely full. To keep myself from doing this I started chewing gum while chopping up all the ingredients to keep from filling up. Works like a charm, and my husband appreciates that I eat with him and don’t just stare at him from across the table. PLUS, let’s be honest – the finished product always tastes better!
I decide what I am hungry for, eat that, and stop. The part about deciding, really thinking about, what I am hungry for is really important. If I eat what I am actually hungry for, it satisfies me and I am less likely to snack too much.
I am a long-time Weight Watchers member and a strong supporter of the program. I use the many tools and attend meetings to learn about good food practices and strategies. Through understanding and perseverance my enjoyment of better foods has increased while my need for large portions has declined.
I’m a full time college student and I bike to school every day that the weather allows. When it doesn’t, I take the bus, which involves a fair bit of walking. I also referee soccer games on Saturdays, so working out is built into my life 6 days of the week. I cook at home every weeknight, pack my lunches to avoid unhealthy food on campus, and only eat out about once a week. I have quite a sweet tooth, but I control my consumption by not drinking sodas or ordering desserts at restaurants and by giving away most of the treats I bake.
Making sure to eat good food, resonable portions, and eating good healthy foods most days of the week. And when I do splurge I only do it once and awhile
It is NOT easy, seeing as how I work at an amazing cakery, but what works for me is drinking an insane amount of water to make me less hungry and work out like a fiend when I get home.
The answer for me is not so much eating, but drinking, especially just plain water. Many people mistake thirst for hunger.
You do not. Plain and simple!!!
Living in France taught me some good lessons – I lost 10 pounds when I lived there and I was eating cheese, foie gras, pains au chocolat, etc. Eat real food – just a lot less of it. I even use smaller plates (a lunch-size one vs. a dinner one) and measure out everything. 8 oz is a lot smaller than you think. No snacks – real meals only. Walk as much as you can – exercise shouldn’t feel like punishment. Read ingredients and if it’s not found in nature, try not to eat it. Make choices – for me it’s either wine or dessert, not both. And of course, lifting Le Creuset cookware counts as both cardio and strength-building exercise!
I go to the gym for a 90-min intensive cardio before a big meal. This acquaintance I made at the gym would say to me, whenever he sees me there, “big dinner tonight, huh?!”
I work in a 5-story building and I take the stairs. I’m up to 300 steps up and 300 down every workday. I don’t get any upper body benefits, but it sure makes a difference below the waist. I don’t know how many calories I’m burning, but it must be enough–I keep cooking and eating and haven’t gained in 18 months!
Minimized portions, maximized deliciousness, and five 90 minute workouts a week.
If I’ve made something really appealing and I’m afraid that I’ll be tempted, if possible I’ll freeze a couple of small portions, so that I can’t overindulge right away.
I just try to cook most things that I eat, that way I at least put the effort in to justify the reward.
I’m learning to control my portions more now, so I can eat great food, but less of it. And I try to only eat things I really want to eat. If it’s not that good, I don’t keep putting it in my mouth.
Since I recently retired, I assumed that keeping the pounds off would be an easy feat since I planned for busy days not sitting at a desk. I have kept the weight off so far, but my favorite pastime of cooking has increased. I do attend Weight Watchers and that definitely keeps me in check. I love to experiment in the kitchen, and have been trying many low fat or lower carb recipes. We are more aware of healthy choices these days than in the past when cooking with shortening or butter was the norm!
I strive for an 80/20 split: 80% of my calories from foods that are good for me and that I love; 20% of my calories from indulgences–a small scoop of gelato or half an almond croissant. I also work out five days a week, but we all know that it’s easier (and faster) to nom 500 calories than it is to sweat them off!
i’ve found that if i’m home with no plans i eat more so i try to stay busy. if i bake or cook, i try to either freeze extras or give them away. if i know i’m going to be eating something special i try to work in some cardio before-hand to help even out my caloric intake. and if i don’t like it, i don’t waste my calories on it. over the past year i’ve lost 50 lbs and have maintained my loss while baking more than ever. and i’m pretty sure it would be extremely difficult for me to work in any food business (esp a test kitchen!) without gaining weight back, so i’ll stick with cooking as a hobby for now.
I try to walk as much as I can. Also, I figure something’s not worth the calories if it’s not delicious. I try to only eat foods I love.
Love the Anton Ego clip! I definitely abide by this rule. The only times I really go all out and eat are when I’m out to a nice meal. Wine, bread, pasta, dessert. It’s all fair game.
Otherwise, I eat pretty austerely. Rarely do I eat dessert. I try to stay away from rice, pasta, and potatoes.
I combine some of test kitchen compensations: only eat what I love, work out as much as I can, avoid dessert and other such indulgences. Since I am almost guaranteed to love what I cook, and like one of you cannot have the luxuries of chips or cookies in my house without indulging, I’m careful to keep my own diet as healthy as possible and to bake and cook indulgent dishes only when I’m sharing or giving it all away. That way, I get to indulge in projects (Beef Wellington from scratch! Homemade twix bars! Monster layer cakes!) without eating all my profits. But it’s tough–I struggle daily to balance Eating Well and Eatin’ Good.
What a good reminder that workplaces can accomodate employees who want to bicycle / run/ etc on the way to work and might not unless a shower is available. we would all be a bit healthier if we had a “tasting ” portion and excercised as part of our daily schedule.
Absolutely agree with “only eat it if you love it.” Save calories for when it’s worth it! And I try and juice at least one meal a day, to get all my green veggies in. Other than that, run, run, run. And take the stairs. And I use coconut creamer in my coffee at work, so only splurge on half and half on weekends.
Though it’s often a struggle to put into practice, I do find that eating better quality food can be satisfying in smaller portions (full fat cheese, etc), as opposed to their “light” counterparts. I also try to only eat things that I enjoy – for me, that’s the most important component of eating (and eating well).
I cook as healthfully as possible at home – very simply with little oil, no butter, and mostly vegetarian. That somewhat balances out with not eating like that at all of the fabulous restaurants and bakeries in my city! I also try (I don’t always succeed…) to get to the gym 5 times a week and bike whenever weather/distance permits.
I have always wondered how folks in the food industry keep fit – thanks! I think turning a commute into exercise, being active AT your job AND making every calorie count are the secrets to long-term health. I feel a bit disadvantaged by having a desk job and a commute/employer that is not bike friendly. . .
I maintain a healthy diet most of the week, but allow myself one day a week to splurge – sometimes it means cooking a nice meal without care of fat contents or calories or splurging on a dessert or eating out a favorite restaurant. I’m also a baker so when it comes to dessert, I only eat homemade – it’s gotta be worth it! Love how your employees walk/bike/run to work.
I make sure to practice portion control and work out about 4 times a week. When eating out, I often split food with friends or save half for a later meal. I also try little lifestyle changes like always taking the stairs or parking a little further so I can burn a few extra calories.
I find that if the food is really, really good, I’m satisfied with just a bit, and the portion control tends to take care of itself. So, I try not to have too much bland food around!
By not eating like a food lover every day or at every meal! Most of my meals are small portions of fruit, vegetables, and a lean protein. I tend to splurge on the weekend, and I tend to giveaway lots of rich food and dessert leftovers to my neighbours, co-workers, and family. I have never heard anyone complain when I ask them if they want some of what I made as their dinner.
We appreciate your sharing of all the personal approaches toward combining a healthful lifestyle with a love for food. Makes us feel almost virtuous just reading them!
Congrats to this week’s random winner, markjones420, whom we admire for his increased enjoyment of better foods. Everyone, be sure to check out our newest giveaways at http://americastestkitchenfeed.com/topics/giveaway/