‘I have dinner before 8pm, and no food after that’: A hotel food director’s diet

Deepak Mishra is a hotel food operations director. The 47-year-old shares his day on a plate.

“I try to keep the sugar levels low and avoid too many carbs, refined flour, red meat and fried food.”

7am To start the day, I have a glass of green juice with ginger and turmeric before I head to the morning work rounds and a staff briefing on our seasonal winter menu at Dock 37. I then drink a long black coffee.

10.30am For breakfast, I have two eggs with mushrooms, tomato, a slice of rye bread and a side of chia pudding.

1pm For a light lunch, I enjoy a roasted tomato soup with balsamic and a fennel and orange salad. I also drink two more cups of black coffee.

5.30pm For a small snack I have some vegetable and dips, rice crackers, and a cup of camomile tea.

7.30pm I am particular about ensuring I have my dinner before 8pm, and no food after that. Dinner is a lentil stew with lean meat, a grilled chicken wrap with avocado, and a cup of camomile tea. I try to keep the sugar levels low and avoid too many carbs, refined flour, red meat and fried food.

Dr Joanna McMillan says:

Top marks for… Avoiding eating after 8pm. Research has linked late-night eating with a higher risk of weight gain, poor sleep and chronic diseases including heart disease and type 2 diabetes. Your juice is a lovely way to break the overnight fast, delivering nutrients along with the anti-inflammatories present in ginger and turmeric.

If you keep eating like this you’ll… Risk your body taking calcium from your bones to support nerve and muscle function. Your day lacks the key dietary sources of calcium. Dairy foods are excellent sources, but if you wish to avoid them, there are several other good options.

Why don’t you try… Making the chia pudding using milk or a calcium-fortified plant-based milk. Include sardines or other fish with edible soft bones a couple of times a week. Snack on a handful of almonds or Brazil nuts with a couple of figs. Include dark leafy greens every day.

Deepak Mishra is Pan Pacific Melbourne’s Director of Food & Beverage & Culinary Operations.

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