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Ashley Williams (1 post)
Realize nothing is good to the last bite. “The most compelling part of a dish is the first three or four bites,” explains Thomas Keller of the three-Michelin-starred restaurants French Laundry and Per Se. “That’s when you get the maximum pleasure.” The takeaway: Move on to another course after a few forkfuls—or step away from the table altogether.
Delight in dessert. Le Bernardin’s Eric Ripert and Oprah’s former personal chef Art Smith (who lost 85 pounds three years ago) are two big-time chefs who allow themselves to indulge in a little bit of chocolate every day. As for other treats, Smith advises, “You have to say to them: ‘Yeah, you’re a friend of mine, but you can’t visit very often.’”
Stop being scared of salt. For those of us not watching our sodium intake, the spice can make a typical dieter’s meal—baked chicken, anyone?—taste better. “It’s got to be in the cooking [not added later],” says celeb chef Marc Murphy. “Salt brings the flavor out...Don’t. Be. Afraid.”