Facing Temptation, Staying Fit

Wine and restaurant industry professionals find ways to get in shape
James Molesworth
Issue: April 30, 2014

Being a sommelier, restaurateur or wine journalist has its perks—good food, good wine and, often, travel. From the outside, they may seem like perfect jobs. But there are downsides to pleasure. Eating and drinking for a living can take a toll. Add in long and odd hours, tilt toward too much indulgence, and suddenly the hospitality industry can become a threat to your health. With the calendar turning and New Year's resolutions to lose weight at their annual peak, Wine Spectator's James Molesworth asked some successful people in the wine and restaurant industry how they first got into and now stay in shape.

For the full article, check out the new issue of Wine Spectator, on newsstands March 17, 2014.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories