10 Chefs’ New Year’s Resolutions
We’ve eaten way too much, spent tons of time with our families, received some decent presents (hopefully), and fully indulged in all the festive traditions for 2013. Can you believe another year has bitten the dust and it’s once again time for you to decide on your New Year’s resolution for 2014?
Whether you’re planning on exercising at least four times a week, taking French for beginners, or giving up wine, take comfort in the fact that chefs will be doing the same! And with restaurants, cookbooks, and TV shows filling these chefs' hectic lives, we were curious as to what they wanted to accomplish come 2014. With this in mind, we asked a host of chefs what new resolutions they’ll be making for the year ahead.
Like the rest of us, many chefs are hoping to improve their diets in 2014. Chef Elizabeth Karmel says, "As far as resolutions go, mine might set the bar low — I resolve to eat more greens, like steamed broccoli! I know that it's good for me, but it's always the last vegetable I choose unless it is covered in cheese or tossed with bacon!" In the same vein, chef Jonathan Cartwright’s New Year’s wish is "to eat more vegetables and take a break in each day to eat healthy and enjoy it." And chef Chris D’Amico plans on changing up his dinner menus: "I would really like to cut back on the amount of red meat that I eat."
But the goals for 2014 aren’t all health-related. Eli and Max Sussman feel they need to up their intake and "eat more turkey legs" and "more Chinese food" respectively.
And some chefs have more professional goals they hope to achieve, like chef Jimmy Bannos Jr.’s pragmatic resolution that even the most lax of us might be able to adhere to. "I have the same New Year's resolution every year, especially as far as The Purple Pig goes: to be better than we were the year before," he says.
Check out the slideshow to see what other chefs are hoping to do differently in 2014.