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Trim chefs share their fitness secrets

Tender Greens chef owner Erik Oberholtzer begins his day with a four to six mile run.

Chefs often work grueling hours in the kitchen under extremely stressful conditions, tasting much of the food they cook. It's not easy to stay slim under such circumstances -- but not necessarily for the reasons you might suspect.

True, some chefs are tempted to overindulge at work, but others are so busy feeding other people and so sick of what they serve that they rarely take time to eat full meals during the day. Starving by the end of the shift, they gorge on massive meals late at night and then drop into bed with a bellyful of food.

This isn't exactly a recipe for good health. Several prominent Los Angeles chefs, however, have managed to avoid these professional hazards and get fit while working around food. Six of them share their secrets here.

 
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Daily Dish is written by Times staff writers.