When I accepted the chef position in the Scheide household, Bill was ninety-one years of age.  In the decade that followed, I learned many things. Chief among them was that even with a century of time, life was too short. Not far behind was health.  Without it life is just years.

I joined a coterie of domestic and service personnel.  Among them was a therapist who specializes in geriatric fitness.  Gunther Rohda and I collaborated many times over the years.

It was after a session with the lady of the house that he said to me, “You can’t outrun your fork!”

In essence, my efforts could make his more rewarding. I needed to slow down my employers’ forks.

"Fat Chance"

t was around that time I read Dr Robert Lustig’s “Fat Chance.” It was revealing and instructional for me. To put it simply, less processed food, with more vegetables and whole grains, little sugar and empty carbs, better fats, lean proteins and WATER.  Nothing new.

“Fat Chance” also gave deeper meaning to a lesson learned during my Culinary Institute days.  Chef Dan Durick’s observation that it was the incorporated air in ice cream that was responsible for its intense flavor.  Mouth feel was not a taste descriptor in the seventies. New evidence suggests it is the most important factor in taste satisfaction. It is a primary focus for commercial food developers. To slow down the fork I needed to encompass a rewarding Mouth Feel in my health conscious creations.