Why do fancy restaurants fill their meals with junk oils, sugars, chemical preservatives, and worse?
With rampant food inflation and razor thin margins, even the fanciest, most exclusive and expensive restaurants can’t resist the tendency to cut corners on ingredient quality.
That means that no matter how much you spend on eating out - with few exceptions - you’re still getting shockingly low-quality food.
So how do high profile celebrities and the rich and famous achieve such dramatic transformations?
And are regular Joes and Janes like us actually better off without private chefs and nutritionists?
Today we’re here with celebrity chef and entrepreneur, James Barry.
Chef James Barry’s 20 years in the field started as a private chef cooking for billionaires, musicians, and celebrities, including Tom Cruise, George Clooney, Barbra Streisand, and John Cusack, to name a few. But it was becoming a father that forced him to go deeper in his exploration of functional food.
As the Founder of Pluck, Chef James is the creator of a unique organ-based superfood seasoning that can be sprinkled on foods for a tasty kick that packs the nutritional punch of grass-fed liver, kidney, spleen, heart and pancreas along with organic spices.
In this episode, you’ll hear why the food served at fancy, expensive restaurants is so often terrible for our health, how to encourage picky eaters to become more adventurous by expanding their palate, the unexpected challenges and downsides of relying on external experts like private chefs and nutritionists, and much more.
Drop a line and let us know what you think!
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