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Anaïs et Thomas Hardy, Vincent Thomy, Jean-Luc Rallu et Estelle Passelande​​

La Chapelle-Glain (44)​​

En s’appuyant sur un modèle vertueux de polyculture, la Ferme du Moulin regroupe 5 associés et compte environ 120 ha de terres entièrement cultivées en agriculture biologique et une grande diversité de production : élevage d’agneaux solognots (race en voie de conservation) et de vaches jersiaises, produits laitiers de brebis, porcs en plein air de race Longué bayeux, pain au levain issu du blé de la ferme (variétés anciennes et panifiables) et la culture de myrtilles.
Leur production est vendue en direct, sur les marchés de Nantes et d’Angers, dans les magasins de producteurs et à travers les AMAPS.

Yep, I know it seems a pretty improbable combination, but seriously, since starting my chef training (7 weeks ago) I have lost approx. 5 kilos (just under 1 stone) ! I still don’t really know why, because I’m still eating as much as before, if not more. The only differences that I can see are that

  • I’m no longer eating sandwiches every day
  • I’m no longer spending all of my day at a desk, sat in a comfy chair
  • I’m using my bike alot more to go either to school or to my Saturday job at the Zephyr
  • Actually, reading thru this short list, I guess that it’s not surprising that I’ve lost weight. Especially when you take into account that 9 or 10 hours at a desk is replaced by approximately the same time (well, when I’m working at either the Fontaine Gaillon or the Zephyr) standing, carrying….or even running, during the service !

    The problem is that I can’t really afford to lose weight since I’m already not exactly what you’d call a “muscle man” ! So, to remedy this issue, I’ve renewed my gym membership, and I’m going to get back into a basic 2 or 3-times a week routine, at least when I’m at school. Monday and Friday mornings will now include a 1 hour session at Club Med at République which isn’t too far from my home near La Villette, Paris. My aim ?….get back up to 68 Kilos (11 stone)….my normal, “fighting” weight before my 2nd period of placement at La Fontaine Gaillon.

    Me looking tired

    Just a footnote – of course, I know that some of you will be saying that I’m a lucky thing losing weight without doing anything in particular. Well, maybe that’s one of the positive side-effects of working in this trade (thought I’m not really convinced of that….how many skinny chefs do you know ?). Just bear in mind that working in kitchens for 10+ hours is also very tiring….and I’ve bearly even started….I know that the real hard work is sitting there waiting for me. Anyway, alot of my friends are telling me at the moment that I’m looking very drawn and tired….and, so that you all have an idea of how I am, I thought that I’d add a “mug shot” of me at the moment…that way I’ll let you decide if I’m tired or not !

    Une réponse

    1. I think you’re very brave to start a chef training, and you sound so passionnate …
      I’ve been doing it for more 20 years ans stopped 2 years ago to raise my children and I can’t imagine going back to the trade not even (especialy not) as a dinner lady ;O)

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