Eight years ago nate appleman was an overweight and angry chef. Today he’s 85 pounds lighter and happier than ever. And it all started with a diet of moderation, not deprivation.
Nate Appleman got fat cooking for other people. As the executive chef at Pulino’s in 2010, his rustic Italian food was getting hammered by New York critics, a rude fall from grace after winning the James Beard Rising Star Chef of the Year Award a year before. “I blew a gasket every day I was in that restaurant,” he says. “I was miserable.” He knew it was time to change. Appleman wanted to be an active dad to son Oliver (now nine), so he started running. A nourishing breakfast followed. And a proper lunch. Then, he stunned the food world by joining Chipotle. Today Appleman is about 85 pounds lighter than he was, which he attributes simply to “a good diet and exercise and not eating bad food.” As the director of culinary at Chipotle, he helps launch new concepts and oversees menu development, and gets home in time to cook dinner for Oliver. In fact, it was his almost-daily Instagram posts of their healthy, colorful meals that got us thinking about Appleman again—what he was making at home looked pretty incredible. (See for yourself by following @nappleman.)
Appleman’s philosophy is basic: “Everything whole fat, whole food, nothing processed.” He buys his meat skin on and well marbled. He prefers oily fish—think salmon, bluefish, and oil-packed tuna. His freezer is stocked with grains, dinner always includes “something green,” and everything is anointed with omega-rich olive oil, nuts, or seeds.
The key to pulling it off, says Appleman, is “striking a balance between healthy and delicious.” Each meal should be a mix of protein, produce, and grains, and the flavors should be balanced. Temper fatty cuts of meat with citrus or a vinegary dressing; add texture and zing to cooked grains by folding in chopped nuts and lots of herbs. Taste what you cooked. And eat with your family.
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
The Bargaining Table
To face her toughest critic, chef Michelle Bernstein of Miami's Cafe La Trova empowers her kid with choice
Into the Woods
The only thing standing between me and a perfectly executed faux sick day was...a cake
Built to Last
California design studio Commune outlines sustainable strategies for kitchens
In the Limelight
At Este in Austin, pastry chef Derrick Flynn's Oaxacan crema semifreddo is like a Key lime pie that went on vacation to the Mexican coast
VEGAN FOR EVERYONE
This one's for the vegans, and the sometimes vegans, and the never vegans, and anyone who wants a fast, filling, and delicious weeknight dinner that also happens to be vegan
Trash Talking
At Shuggie's in San Francisco, everything is garbage and that's a good thing
DIGGING AT THE ROOTS
In her latest book, Ever-Green Vietnamese, beloved teacher and food writer Andrea Nguyen takes a closer look at the plant-centric origins of her culinary heritage
DO YOU KNOW YOUR WATER FOOTPRINT?
You’ve heard of a carbon footprint. But hinking about its lesser-known counterpart is becoming ever more urgent
Take It Slow
For Pierce Abernathy and environmental art collective Aerthship, mindful eating is a way of life
Soufflé for Seder
Claire Ptak, owner of London bakery Violet, makes a lofty molten chocolate cloud that's kosher for Passover