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Do pastry chefs tend to be skinny or overweight?

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To move properly in a busy kitchen, it's better if one is on the slim side. Being overweight hinders your movement, makes you slower and most kitchens are so small and crammed that being bigger makes things... complicated. read more

A chef is someone who's been in the business for a long time, and has enough experience to run a kitchen. He's the boss. Everyone else are just cooks. Both pastry and savoury chefs tend to gain a little weight over the years because the hands-on work they do decreases a lot - and the food they eat and taste every day doesn't. read more

Much of my attention tends to be focused on the country’s best and most innovative chefs, who tend to be young, thin and tattooed. But get out into the country, and you find that being overweight is almost a universal hazard in the food-service industry. read more

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