Hi there everone, I 'm having my band done in 2 weeks . I'm very excited but a little worried because I'm a chef and cook everyday, that seems pretty daunting when you have to be on a liquid diet for 2 weeks prior to surgery. I was just wondering if there were any other chefs out there who went through this and how they handled it. :rolleyes2:

I am not a chef but I want to wish you the best of luck...

Yes, I'm a professional chef with the band! I am from a family of food adorers, we are all in the industry. For me, it has been really interesting. I LOVE to cook, always have.....but now more than ever. Granted, I don't each much of what I make but I LOVE watching other's reactions. I think my adoration of culinary arts/cuisine is enhanced by the band, almost like I HAVE to be involved with food in some way, so cooking for other's is my fix.

Jill, thanks for your info, its nice to hear from someone in the industry. I love to cook for other people too, and see their reactions. I'm glad to hear that the band does not hinder your culinary career. Thanks

Hi, I'm not a chef but I've been a small restaurant/bakery manager, baker, cook and now I run a cafeteria.

When I made excuses for being heavy it was because I work with food. But then I have a heavy friend who can't fry and egg and she manages to find food to eat.

So the issue became not proximity to food but how I deal with it. I love to cook stuff for others that I'd never cook for myself, but the beauty part of the band is you can have a taste and be okay with that. You can't gorge yourself and if you are mindful you're not going to make poor choice after choice.

The upside of being in the industry is you already have a head start in understanding nutrition and how to cook foods that meet the requirements and won't taste horrible.

I'm not a fancy cook, but I have transitioned to better quality foods and even started learning all about wines. It's a shift in focus but fills that need to experience food deeply. I don't know if that makes sense, but now a glass of wine does what appetizers, salad and dessert did...but that's more about going out to eat.

BTW, I'm in school to get my MBA and I'm sure I'll be in the food biz as I've been at it for 19 years. My goal however is to get out of the kitchen where food is served and more into the inner business, manufacturing workings. Because even with everything I said above there are still times where I have to chant the mantra, "don't eat the cookie, don't eat the cookie, don't eat the damn cookie."

There are some challenges but they are surmountable.