When COVID-19 pressured chef and restaurateur Michael Schulson to halt his usually-on-the-go timetable, the 61-calendar year-previous experienced no choice but to obtain a adjust of pace. Here’s how he dropped 35 lbs . in two and a 50 % months.
When your total career revolves all around food—creating dishes, prepping, cooking, taste-testing—it’s not effortless to maintain a continuous weight or balanced habits. Particularly when you element in the hallmarks of the cafe biz: extended, tiring days used on your toes wonky do the job hours that switch your snooze patterns haywire and a restricted choice of balanced late-night eateries