"Firing off scallops on the grill, plating lamb saddleMitchell commands a flow state. And that sense of balance takes effort. I say sometimes that chefs should treat their bodies like athletes do, Mitchell says. Chefs need to get up everyday and perform at a high level, so eating well and working out keeps me in a good space to be there for my team."
"Fitness to me is just as mental as it is physical, it's defined to me by activating the mind and body to work together. Mitchell's moderation extends to his approach to drinking. He's long been a fan of scotch, and recently partnered with Dewar's, who have helped him build his collection. His currently favorite at the end of a long shift? Their Double Double 21 Year Old Mizunara,"
Charlie Mitchell cooks at Clover Hill with focused calm and achieves a flow state while executing dishes like scallops and lamb. He treats his body like an athlete, mixing running, lifting, swimming, yoga, and regular breathwork to maintain physical and mental readiness for daily high-level performance and team leadership. He practices moderation in drinking, collects scotch through a partnership with Dewar's, and favors the Double Double 21 Year Old Mizunara after long shifts. He recommends a balanced post-work meal of lightly roasted salmon with herb salsa verde, warm quinoa salad, and a fried egg to achieve harmonious flavors and textures.
Read at www.menshealth.com
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