Michael Phelps Diet

Would you like to own your own business without any investment capital?

You just need to know how and what to cook?

Join the American Personal Chef Association for information, tips and low cost group insurance. The Association founder, Candy Wallace wrote a detailed essay for Food Jobs book.It is essential reading.

Marry your interest to a client. If you love music, offer your services to a musician and you may be given free concert tickets. Cook for a celebrity (even a TV food celebrity employs a personal chef for home cooking.) Would you prefer to develop a roster of permanent clients or short term employment for those needing a helping hand after giving birth to triplet or breaking a leg? Or choose clients with special dietary needs.

If you want to cook and travel, sign up with an athlete.

 

Michael Phelps multi-Olympic Gold Medalist swimmer consumes 12,000 calories a day.

Here’s Phelps’s typical menu. (No, he doesn’t choose among these options. He eats them all, according to the WSJ Health Blog

Breakfast: Three fried-egg sandwiches loaded with cheese, lettuce, tomatoes, fried onions and mayonnaise. Two cups of coffee. One five-egg omelet. One bowl of grits. Three slices of French toast topped with powdered sugar. Three chocolate-chip pancakes.

Lunch: One pound of enriched pasta. Two large ham and cheese sandwiches with mayo on white bread. Energy drinks packing 1,000 calories.

Dinner: One pound of pasta. An entire pizza. More energy drinks.

Let’s hope a kindly soul puts a chocolate mint on his pillow at night.

 

 

A Sentimental Journey of Windows on the World

View from Windows-on-the-World

View on Manhattan from legendary icon Windows on the World

I can still remember.* In 1976, Gael Greene, then, the Insatiable Restaurant Critic of  NY Magazine, described Windows on the World in its first incarnation, as “the most spectacular restaurant in the world–a place where guests could woo and con each other in tax deductible splendor.”

Windows on the World first opened in 1976, under the direction of restaurant impresario Joe Baum, and in many ways represented New York City’s proud rebirth. “Windows” as it was affectionately called, quickly became New York’s most dazzling and desirable place to be. Simultaneous with its launch was the much-heralded arrival of the Tall Ships in New York harbor, bringing a new spirit of optimism.

Tall Ships passing NY's Twin Towers in 1976, courtesy of Victor Parker Photography

Tall Ships passing NY's Twin Towers in 1976, courtesy of Victor Parker Photography

When Joe (and his team) again was invited to remake Windows as that singularly magical dining in the sky experience, he accepted the challenge without hesitation–and with almost total disregard to cost. An official at Port Authority was overheard muttering, “If Joe had an unlimited budget he would find a way to exceed it.” And to no one’s surprise, Joe did.

Joe was fascinated with great urban spaces where people gathered. He viewed them as marketplaces of ideas that served a function similar to the Forum in ancient Rome. From the beginning, his idea was to create Windows on the World as an urban refuge, satisfying the many appetites of body and soul. And he succeeded beyond imagination.

And, my role in all this? Recently I was asked this very question, and I found myself unable to answer simply. In ancient times, I suppose, I would have been considered a scribe. I was Joe’s speechwriter and designated composer of menus, press materials, and scripts for everything from the correct response to a telephone call to the reservations desk, to the required wording for directions to the men’s room.

After one typically infuriating planning meeting in 1995 to discuss the re-opening of Windows in 1996, a meeting where Joe had changed the agenda to his own, he made a list of what needed to be done. The last, the 13th item, is now painful to share.

It read: “Reassure guests there are no mad bombers within 500 square miles.”

* This remembrance is excerpted from Joe Baum: An Exaltation of Larks, published in Gastronomica magazine. For a complete copy of this article, please contact me.