Jeanette Marcelle Chef, of Marlene Enterprises!
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Jeanette Marcelle Chef, of Marlene Enterprises!
Why eating healthy is important
I do not have time to eat healthy, I am too busy working and taking care of everything and everyone else!” “I have a reason for being unhealthy after all I had three children and besides I will get slim for some special occasion.” This is what most individuals say, when you asked them why you think you are overweight, or why do you think you have diabetes or why do you have hypertension. Individuals view eating healthy as expensive and boring.
According to one individual I work very hard “why cannot I reward myself with some fried chicken and chips and ice cream”? Nothing is wrong with rewarding yourself with some ‘junk’ once in a while. However, drinking water, eating more vegetables, fruits and using less sugar and saturated fat would be more rewarding the fried chicken and chips with ice cream.
“I am a hardworking mother of five and I do not have time to cook. I buy food, occasionally fast food, nearly every day and when I do cook I choose pre-cooked microwave meals. It’s really hard to balance everything in the home while I am working long hours in order to gain a ‘good salary.’ This assumption gives the mind-set that food or the pursuit of ‘happiness’ is killing us slowly.
Some simple changes to improve eating habits
Chef Jeanette Marcelle
When you think of food what comes to mind? Do you picture a table laid out with delicious holiday foods, or tempting desserts that you just cannot resist. Or do you see food as something that only has to be eaten in order to get on with everything you need to do? Is food a pleasure to be enjoyed or a daily repetitive task to be undertaken?
How we view food, eat food, impact our entire attitude towards food, whether we are approach it with nurture and care, or thoughtlessly and neglectful. We rush around day after day eating our meals as liquid drinks, energy drinks, on the run, in concentrate form, as pills or consider “coffee” as a meal. When was the last time you ate with passion – paying attention to your meal?
– The flavours
– The textures
– The smell
– The temperature
– How it made you feel
– How it makes your body feel
Chef Jeanette R Marcelle
Djimon Hounsou (1964- ) is a Hollywood actor and model. He played Cinque in “Amistad” (1997) and later appeared in “Gladiator” (2000), “In America” (2003) and “Blood Diamond…
Source: Djimon Hounsou
Walking through the back door of the kitchen the cook transitions from a street civilian to a professional cook the moment he or she changes into those crisp, clean chef whites and hounds tooth pants. The smell of maple bacon from the breakfast line and freshly brewed coffee is intoxicating and the cook takes it all in – the smells, the sounds of banging pots and pans, the cadence of orders marking the activity of communication through the pass, and the staccato rhythm of knives working through the prep of the day. He opens the roll bag carried under his arm and removes the prized tools that have become an extension of his hand: French knife, paring knife, flexible boning knife, peeler, and a steel. Reaching under the counter he lifts the tri-stone and begins the religious process of putting a fresh edge on his knifes and touching them with…
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Originally posted on We Are Chefs:
These days, it seems that everyone has special dietary needs. From gluten and lactose allergies to eating more “cleanly,” diners are demanding that dishes are more customizable. Healthy subs More people these days define…
Here I Am!
Editor’s Note: In the restaurant industry, women make up 39% of the workforce according to a 2012 report from the U.S. Department of Labor, filling such positions as line cook, pantry, prep and pastry. Yet, according to Department of Labor data released in 2014, only about 20% of head chef positions in the industry are held by women (which is actually down from 23% in 2006). In 2014, a Bloomberg Business article “Women Everywhere In Food Empires But No Head Chefs” shared their own research that in the leading 15 restaurant groups women occupied just 10 (6.3%) of the 160 head chef positions available.
Over the past two years, chefs such as Amanda Cohen, Dirty Candy, New York, and Anita Lo, Annisa, New York, have said in The NY Times opinion section that there are several successful, talented women chefs, but there is gender bias in the media and financial…
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Once an older Chef I was working with told me I will never be a good Chef because after 12 hours, I wanted to leave work to go home to my family! My reply was “you wait and see”. There must be a balance in your work and life; just as the gas needs changing and the stove that needs servicing so to your body, mind and soul needs recharging.
By Paul Sorgule, M.S., AAC
Working 80 hours a week in a restaurant and viewing this as a badge of honor is misleading and not sustainable. I know many old-school chefs, such as me, will scoff at this statement with such a response as, “those who can’t invest the time will never make it in this business.” What many seem to lose sight of is the distinction between “living life and making a living.” Passion and commitment are cornerstones for effectiveness in any profession. However, passion sometimes is used as a disguise for an unhealthy lifestyle that physically, emotionally and mentally drains an individual. I have been there and many of my friends would likely smile and point to my own unhealthy commitment to a career in food. So be it. With age comes wisdom, and I hope that this is true for me as well as many of…
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