They're around food all day, and they watch what they eat

By Clara Silverstein

Globe Correspondent / June 27, 2007

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Being a chef means having to taste everything, which is a mixed blessing. There's all that good food, of course. But the downside has to do with calories. They do add up. In the course of Peter McCarthy's workday, he might taste cornmeal-fried oysters and creme brulee and more than a dozen other things in between. The chef never considered ... (Full article: 1076 words)