Hello, I'm Jennifer. I'm on my way to having VSG within the next few months, and one of my main concerns is my job. I'm a caterer and culinary instructor. In other words, food is my bread and butter - pun intended Has anyone else who's in the food industry been through the process? I guess what I'm looking for is your stories, tips, etc. so I can have an idea of what I'll be up against.

My name is Isa , I am from along line of cooks , have always worked with FOOD. I love to cook How is this going to work for us? Just starting the process .

Isa and Jennifer,

I am not a professional chef, but I am a hobby caker, I spend most of my weekends making cakes and other pastries for parties and events. I also and a huge foodie. The biggest things you will be up against will be the desire to snack the same way that I'm sure you do now. I am constantly tasting food, having bites here and there, and generally filling up on empty calories when I cook. I have found the biggest deterent for me is to fill up before I step into the kitchen. I will be sure I have just had a Protein shake, or filled up on something before I start to cook. Then I'm only 'tasting' the most necessary things. I know being a part time baker/caker isn't the same as being a full time chef, but hopefully you can employ the same technique. This is very easy to do when you are early out as you will not be able to eat much more than a few bites at a time, but if you employ a technique to keep you from snacking through the day, you will find it's easier to stick to once your sleeve is healed. Just be sure you don't start 'eating around the sleeve', or snacking a lot because you can take in a lot of calories without realizing it. Good luck!

Foodie here... Sleeved for four months and still adore food as much as ever.... Maybe even more now!

BTW, Graham Elliot just got sleeved... looking forward to learning more about his experience.

I have always worked around food too, its is hard, but started 3 months before surgery to quit nibbling, and bringing my own snacks and lunch. After surgery it was easy cause for months I was afraid to eat anything I wasn't supposed to eat. Now I can eat just about anything, but now I am used to my healthy snacks

Hello, I'm Jennifer. I'm on my way to having VSG within the next few months, and one of my main concerns is my job. I'm a caterer and culinary instructor. In other words, food is my bread and butter - pun intended Has anyone else who's in the food industry been through the process? I guess what I'm looking for is your stories, tips, etc. so I can have an idea of what I'll be up against.

Hmmm.....do I know you?

Hmmm.....do I know you?

Don't know...how do you think you know me?