Health&Nutrition

RUNNER’S KITCHEN: What’s Your Beef?

February 18, 2010
By Bobbi Barbarich

Q+A: Runner-Chef Guy Rubino

CR: Like cooking, running can be as simple or complex as you want it to be. Your cooking tends toward the elaborate end of the spectrum – what’s your take on running?

GR: I think my cooking in the past tended to be more elaborate than what I am doing at Ame. This new state of mind pertains to the way I run these days also, which is at a slower, relaxed pace, and looking for more scenic environments to run in for mental inspiration as well.

CR: How much do you run, and do you do any racing?

GR: I run about 40-45 miles [65-72K] a week as part of my exercise regimen. I save the competitive part in me for service at the restaurant. The running keeps me sane – I think.

CR: What’s the key to staying thin as a chef?

GR: I taste everything in increments and tiny portions spread out throughout the entire day, so I never feel full or empty. Constant stretching is key as most movement in the kitchen is pivotal and not great for your back or knees. Running also helps me relax before a busy service – it kills stress.

CR: Do other chefs ever give you a hard time for keeping fit?

GR: Not anymore. I think most chefs – especially when they reach their 30s – become aware of how important it is to be able to keep up with the younger cooks in the kitchen.  The only way I can roll with the other cooks at Ame is by being fit.

CR: What kind of food do you reach for before and after a run?

GR: I am all over any fruits that are in season, along with water, but if I had a favourite, it would be ginger-snap apples.