Ever wonder how people who spend 12 hours a day preparing calories for luxurious consumption choose to burn those calories off? Editors at the L.A Times thought you might want to know, and gave us this:
Erik Oberholtzer, chef-owner of Tender Greens in Culver City, runs four to six miles five days a week, and that’s just the appetizer. On most days, he puts in an hour at Gold’s gym, and when he has time, Oberholtzer competes in serious cycling events.
David Myers, chef-owner of Sona and Comme Ca, works out three days in a row for 30 to 40 minutes, takes a day
off and then starts again. He also skateboards between his
various restaurants, surfs, snowboards, hikes and practices power yoga.
Page Moll, chef at the Beachcomber Cafe at Malibu Pier, wakes up at 6 a.m. stretches and practices
Pilates, then lifts
weights for 30 minutes. He also runs three
to five miles five days a week and really appreciates exercise as an
escape.