Today, The Wall Street Journal turns its eye on Quinn Hatfield, the bold chef-owner who runs Hatfield's with his wife Karen. Apparently, Quinn leads a double-life as a world-class racing cyclist. After taking up a childhood hobby of bike-riding again following his move to L.A. six years ago, Quinn moved up the ranks from commuting by bike to 100-mile century rides to racing. This year, he took home three gold medals at California Masters State Championships, with 1,000-meter sprints as his specialty. Hatfield claims his peak physique helps him in the kitchen too, saying, "I stand on my feet 12 hours a day, six or seven days a week...You've got to be able to move when you're a cook. You have to have good dexterity and you have to be sharp mentally. I think it all really goes together." But can Quinn undo the damage his lobster club does to L.A.'s bellies?
The chef lays out his intense twelve hour weekly trainings with an Olympic coach and cold nights practicing false starts. Since he's tasting all that good stuff in the kitchen, he "eats like a monk" during the day, with lots of turkey, tuna, and something he calls "power-pasta." Quinn encourages his staff to lift weights too, (" think it really plays into the kitchen.") and the story comes complete with him looking all like Henry Rollins, squatting under a stack of iron while all the veins in his face and neck look like the intermediate phase of those head-explosions in Scanners.
For the rest of us, modeling Hatfield's workouts for busy days could prove successful. When the chef has only ten minutes, he sticks to the classics, crunches and push-ups, which could certainly be done next time your significant other is making you late for dinner. While not the most challenging part of the man's training, it does sound like his iPod could maybe use a workout. He admits listening to "a lot of really cheesy pop music...It gives you energy and makes you feel good." Apparently, a sprinkling of Shakira, a diet of whole wheat pasta, and non-stop movement are this chef's recipe for good health.
A Competitor In The Kitchen and On The Track [Wall Street Journal]