JOURNAL ARTICLE

Foods That Fuel.

  • Published In: Food & Wine, 2026, v. 49, n. 5. P. 68 1 of 3

  • Database: Hospitality & Tourism Complete 2 of 3

  • Authored By: TAYLOR PITTMAN, ANN; DUPREE, GREG; CUYPERS, DAMIEN 3 of 3

Abstract

This article explores how six chefs with athletic backgrounds integrate lessons from sports into their culinary careers and share recipes that support active lifestyles. Each chef highlights the importance of discipline, consistency, and nutrition, offering dishes such as a slow-burning carb-rich summer vegetable pasta, a Japanese-inspired Okinawan taco rice, and a protein-packed grilled salmon with salsa verde and farro. The recipes emphasize ingredients that aid athletic performance and recovery, including lean proteins, complex carbohydrates, and anti-inflammatory components. The chefs’ experiences as athletes inform their approach to cooking, teamwork, and maintaining energy during demanding schedules. [Extracted from the article]

Additional Information

  • Source:Food & Wine. 2026/06, Vol. 49, Issue 5, p68
  • Document Type:Article
  • Subject Area:Nutrition and Dietetics
  • Publication Date:2026
  • ISSN:0741-9015
  • Accession Number:193348186
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