...Author: Tim Firnstahl Publisher: Y2k+
...By using food amplifiers and flavor enhancers (natural products that are easy to buy), Chef Tim Firnstahl developed over 200 recipes to help America get out of "life in the fat lane."
Real food, natural and healthy, with three times the quantity, 1/3 the calories and 100% of the taste. (Do the math!)
4. Story angle: 21st Century Killer Foods (and we're all eating them).Unless you can find a way to eat large portions, tasty food, with fewer calories per ounce, there are no satisfactory alternatives.Hidden murders: How many Americans can you name who died prematurely due to heart attack or stroke, from 21st Century killer foods?Chef Firnstahl says, "Stop the killing!"
5. Story Angle: The Blubber Belt: Are you located in one of America's 25 fattest cities?
...Don't diet, says Tim Firnstahl, the Seattle chef who gained fame divvying up a $16 million restaurant empire by tossing a coin off the Space Needle (AP Wire).He is a fourth generation chef who has owned six prominent Seattle-area restaurants.He
currently runs Von's Grand City Cafe, the Kirkland Roaster and Sharp's Roaster & Ale House.And yes, you can sample high-quantity, high-flavor dishes on his
regular restaurant menu -- the food is so good that people want to buy it, whether they are on a diet or not!Don't diet.Learn skills.
"My family gained weight.I gained weight.And when I sampled 'diet food' I could not believe the flavor profile," he
About Tim Firnstahl Chef Tim Firnstahl holds a Masters in Psychology and an EMBA from the Harvard Graduate School of Business.
A gourmet chef for over 30 years, Firnstahl
has served over a million people, and as the fourth generation in a family of chefs, he
knows how to please the palate.
Chef Firnstahl gained a pound a year between age 40 and 50.He
started dieting, and tried almost every diet he
could find, and found that (a) diets are painful (b) diets don't work very well and (c) diet food tastes lousy.Committed to staying healthy, he
immersed himself in over 2,000 scientific journals, and applied his
culinary expertise and his
backgound in psychology toward finding a new way to reverse the world's trend toward inactivity and weight gain.After four years of research, he
developed over 200 tasty recipes and wrote BodyRenewal.
Now thin and feisty as ever, Chef Firnstahl enjoys skiing and boating. (His upcoming book covers the topic of helicopter skiing).He
is 57. Tim Firnstahl
has authored articles for The Cornell Quarterly and the Harvard Review, and has written three books.
Here are short tip sheets you can use for articles, sidebars or resource material:
Recipe for heaping helping of yummy cheesecake -- NOT loaded with fat or calories!
...EXPERT INTERVIEW OR GUEST: Chef Tim Firnstahl, BodyRenewal mentor, is from Seattle (among the five least fat cities in the USA). Tim Firnstahl, the Seattle chef and restaurateur who gained fame divvying up a $16 million restaurant empire by tossing a coin off the Space Needle (AP wire), has a scientific obsession about food.His
family gained weight.He
gained weight.And, when he
sampled suggested "diet foods" he
could not believe the flavor profile."Unacceptable," he
IT'S NOT OUR FAULT: "We get fat because the body is paranoid.We have a primeval raging appetite that tells us to consume prodigious quantities when food is available.That's genetic, and it helped the human race survive," says Firnstahl
, who solved his
problems by immersing himself in 2,000 journals of scientific research on fatness.
"Humans evolved on calorie-sparse food (5 to 30 calories an ounce).But calories have now DOUBLED with the same quantity of food – in fact, many of our current foods provide 100 calories per ounce.Worse, our culture has shut off our physical engines.We no longer walk.It's not our fault"
background in culinary science, Firnstahl
developed "NeoCuisine" – 200 recipes using flavor intensifiers and "food amplifiers" – natural, healthy foods to bulk up quantity with restaurant–quality taste.Quantity = 3x, calories = 1/3. Chef Tim Firnstahl has the solutions.He
will show your audience why fat is not their fault, and what to do about it.
IT WORKS.For review copy or interview: 425-228-7131 BodyRenewal Expert, Chef Tim Firnstahl, author of BodyRenewal: Stripping Fat Past 40, is a Harvard EMBA and holds a Master's Degree in Psychology.He is a fourth generation chef and restaurateur.For a review copy or to set up an interview with Chef Tim Firnstahl, call 206-625-0598, 425-228-7131, or e-mail firstname.lastname@example.org.
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Contact: Bev Harris (425) 228-7131 or Dana (206) 625-0598 Fax:(425) 228-3965 http://www.bodyfixpast40.com/