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Why do fancy restaurants fill their meals with junk oils, sugars, chemical preservatives, and worse?
With rampant food inflation and razor thin margins, even the fanciest, most exclusive and expensive restaurants can’t resist the tendency to cut corners on ingredient quality.
That means that no matter how much you spend on eating out – with few exceptions – you’re still getting shockingly low-quality food.
So how do high profile celebrities and the rich and famous achieve such dramatic transformations?
And are regular joes and janes like us actually better off without private chefs and nutritionists?
Today we’re here with celebrity chef and entrepreneur, James Barry.
Chef James Barry’s 20 years in the field started as a private chef cooking for billionaires, musicians, and celebrities, including Tom Cruise, George Clooney, Barbra Streisand, and John Cusack, to name a few. But it was becoming a father that forced him to go deeper in his exploration of functional food.
As the Founder of Pluck, Chef James is the creator of a unique organ-based superfood seasoning that can be sprinkled on foods for a tasty kick that packs the nutritional punch of grass-fed liver, kidney, spleen, heart and pancreas along with organic spices.
In this episode, you’ll discover:
- Why the food served at fancy, expensive restaurants is so often terrible for our health
- Simple cooking tips and techniques to make home-cooked meals more flavorful, satisfying, and nutritious
- How to encourage picky eaters to become more adventurous by expanding their palate
- The unexpected challenges and downsides of relying on external experts like private chefs and nutritionists
- And much more…
Where To Find Chef James Barry
Go to EatPluck.com to get Chef James Barry’s delicious blend of organic herbs and spices blended with nutrient-dense, grass-fed organ meats that can be sprinkled on just about any dish.
All the PLUCK flavors are incredible, but my favorite go-to is Spicy.
Right now you can save 20% off your order when you enter code ABELJAMES at checkout.
Connect with Chef James Barry:
- Website: EatPluck.com
- Instagram: @eatpluck
- Facebook: @eatpluck
- Pinterest: @Eatpluck
- TikTok: @eatpluck
- X: @Eat_Pluck
Before You Go
Exciting news! In the age of AI, doubling-down on connections and relationships with real humans is more critical than ever.
So I’ll be opening the doors for just a few folks like you to join our new high-level coaching and consulting program soon (and perhaps even an in-person mastermind down the road)!
If you’d like to work with me 1-on-1 to maximize your performance in health or business, send me an email to let me know you’re interested.
Did you know you can listen and watch the Abel James Show all over the interwebs? Listen wherever you get your podcasts, including Substack, Fountain, Apple, Spotify, YouTube, X, Rumble, Pandora and more.
For bonus points, hit “like” and “subscribe” (or send in a Boost on Fountain).
As always, drop a line and let us know what you think!
This episode is brought to you by our Substack where you can support us directly at abeljames.substack.com, and our friends at DrinkLMNT.com and Seed.com.
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What did you think of this conversation with Chef James Barry? Drop a note in the Comments below!
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Chef James Barry’s insights are eye-opening, revealing the hidden truths behind the gourmet dining scene. His perspective challenges us to reconsider the health implications of dining out and the importance of home-cooked meals. A must-read for foodies and health-conscious individuals alike.
In this compelling article, Chef James Barry exposes the reality of unhealthy practices in high-end restaurants. His expertise and experience shed light on why we might be better off cooking at home, using his tips to create nutritious and flavorful dishes. A wake-up call for those who value health over fine dining.
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Chef James Barry argues that fancy restaurants often prioritize profit over quality, leading to meals filled with unhealthy ingredients. He shares insights on improving home cooking and the drawbacks of relying on private chefs for nutrition.