At some point during their careers, many professional chefs have had to come to terms with something so big it could no longer be ignored.

Their bellies.

For Wolfgang Puck, the moment of truth came when he saw a photograph of himself. For La Folie chef Roland Passot, it was when gout brought him to his knees. For Postrio chef Mitch Rosenthal, it was when his doctor said, 'You are on the verge of going on all the medications known to man.'


http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2002/01/02/FD144026.DTL