They say NEVER trust a skinny Chef, but that’s not true.

They spend all day surrounded by delicious food. A rotund belly was not only a sign that a cook was eating well, it suggested that he or she would feed us well—there was something comforting about James Beard’s plumpness and Julia Child’s hulking physique. still, we have many large-scale icons in the culinary world. Mario Batali, Ina Garten, Paula Deen, and Paul Prudhomme all seem to like to eat food as much as they like to prepare it. There is something unabashedly charming about Deen’s insistence on heaping another spoonful of lard into a pan, cheerfully agile in her curves.

as American diets have moved toward healthier, farm-fresh ingredients, a new crop of svelte chefs have risen through the ranks. Culinary stars like Eric Ripert, Anthony Bourdain, Jamie Oliver, Top Chef’s Sam Talbot, and Food Network starlets Cat Cora and Giada di Laurentiis have shown that it’s possible to fire up the grill without putting on the pounds. But it takes discipline.

Here is how they do it!

1) Taste, Don’t Gorge

Nibbling their most fattening dishes is a key trick chefs use—they test a forkful and move on. To be successful as a chef, you’ve gotta try the food.

2) Exercise Is Key

It should come as no surprise that all the chefs we spoke to are fastidious about working out. Exercise is of utmost importance when it comes to staying thin, but short of being able to actually get to the gym, try to remain on your feet for as much of the day as possible. Even standing up at your desk while you type helps. Consider investing in a standing desk.

3) Build a Routine

Aside from knowing the night’s menu, a chef’s life is wildly unpredictable. There is no “average day,” so many chefs find it useful to establish some eating and working habits that never change. Draft an eating routine and stick with it, without exception. Temptation will always be present, as a chef who has worked a 12-hour shift on an empty stomach can attest to.

4) Indulgence Is Necessary

Don’t deny your cravings—even the most accomplished chefs binge on store-bought ice cream and refined carbs. But do keep them in moderation, and make sure everything stays in balance.

5) Don’t Feed Your Stress

The No. 1 danger that every chef we spoke to mentioned is not the pans of delicious food that surround them, but the stress of cooking it. Even professional chefs who have nuanced relationships with food often eat out of stress or emotional strain. It’s important to consider why you are putting something in your mouth. Has the pressure of work caused you to reach for the Doritos, or do you really want them?

6) Sit Down to Eat, and then Eat Healthy

It sounds like a no-brainer, but meals should not be eaten on the go; there is no way to truly tell what you are eating or if you are actually full when you are dashing around. When you do sit down to eat a real meal, garnish it with healthy chutneys and vinegar-based sauces, rather than heavier options that rely on butter, oil, and cream.

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