When Food Becomes the Enemy: A Chef’s Journey Back to the Kitchen
You know that moment when you realize you’ve been avoiding mirrors for months? Yeah, that was me last year. Here’s the thing nobody tells you about loving food for a living – sometimes it loves you back a little too much. I spent twenty years building my career around food, writing about it, celebrating it, practically worshipping at its altar. Then one day I’m sitting in my doctor’s office and he’s using words like “pre-diabetic” and “sleep apnea” and suddenly my relationship with food felt more like a bad marriage than a love affair.
That’s when a friend mentioned Dr Stephen Watson, a surgeon in Perth who specializes in helping people reset their relationship with food through weight loss surgery. I’ll be honest – the idea terrified me. Surgery? For a food writer? It felt like betrayal. But you know what scared me more? Not being able to climb a flight of stairs without wheezing. Missing out on restaurant openings because I was too embarrassed about how I looked. Turning down cooking demonstrations because standing for an hour made my back scream.
Here’s what I learned: loving food and taking care of your body aren’t mutually exclusive. They should actually go hand in hand. After months of research, soul searching, and way too many sleepless nights, I made the decision to have gastric sleeve surgery. Best decision I ever made? Maybe. Hardest decision? Definitely.
The first few months were rough, I wont lie. Imagine being a wine critic who suddenly can only have a thimble-full. Or a chocolatier limited to a single truffle. Your whole world shrinks down to these tiny portions and you think, this is it, my career is over. But then something amazing happens. You start tasting things differently. That single bite of perfectly seared scallop? It becomes a religious experience. A spoonful of homemade gelato? Pure poetry.
I discovered that when you can only eat small amounts, quality becomes everything. No more mindless munching through mediocre meals. Every bite has to count. And weirdly, this made me a better food writer. I started noticing nuances I’d missed before – the way good olive oil coats your tongue, how properly seasoned food doesn’t need massive portions to satisfy.
The weight came off steadily. More importantly, the health issues started disappearing. Blood sugar? Normal. Sleep apnea? Gone. Energy levels? Through the roof. I felt like I’d been given a second chance at life, and I wasnt about to waste it.
Now I’m back in professional kitchens, but with a different perspective. I still love food – maybe even more than before. But its a mature love now, based on respect rather than obsession. I can appreciate a beautiful meal without needing to finish every plate. I can write about indulgent dishes without indulging to the point of pain.
The restaurant industry is slowly catching on too. More chefs are offering smaller, tasting portions. Not just for pretentious reasons, but because they understand that sometimes less really is more. Quality over quantity isnt just a catchphrase – for many of us, its a lifeline.
Some people ask if I regret having surgery, if I miss my “old life.” But heres the truth: I dont miss feeling like garbage after every meal. I dont miss the shame of breaking restaurant chairs (yes, that happened). I dont miss choosing restaurants based on whether their booths would accommodate me rather than whether their food was worth eating.
What I do miss? Absolutely nothing. Because I haven’t lost anything that matters. I can still enjoy incredible meals. I can still write about food with passion. I can still spend hours in the kitchen creating dishes that make people happy. The only difference is now I can do it without destroying myself in the process.
If you’re reading this and seeing yourself in my story, know that you’re not alone. The food industry – whether you’re a chef, server, writer, or just someone who loves to eat – can be brutal on your body. We normalize unhealthy habits because “that’s just how it is.” But it doesn’t have to be.
Making the decision to change your relationship with food isn’t giving up or giving in. Its choosing to stick around long enough to enjoy all the amazing meals still to come. And trust me, they taste even better when you’re healthy enough to truly savor them.
Sometimes the bravest thing you can do is admit you need help. Sometimes the most radical act of self-love is choosing health over habit. And sometimes, the best way to honor your love of food is to make sure you’ll be around to enjoy it for years to come.
The kitchen will always be there. Make sure you are too.
