I am so, so excited to kick off this series On My Plate, a series where I get to interview inspiring people in the wellness world about what’s on their plate: both in their work lives, and quite literally, what they’re eating. This series has been in my brain for some time now–I’m forever nosy about what people are doing with their lives, their everyday routines and what they’re eating at each meal. So hopefully you are too!
And to kick off the series, it made perfect sense to start with the woman who actually got my career started when I first moved to Toronto: Chef Stephanie Tucci (or, more affectionately known as Chefanie by everyone who works with her).
Steph is an insanely talented chef and holistic nutritionist, and it was in her kitchen, as a culinary student, that I first learned the basics of gluten-free, paleo and vegan cooking. She has this wonderful ability to adapt any dish to cater to any dietary preference you could think of–and elevate it to something you’d expect to see on a fine dining menu. She’s currently putting all of her creative energy into being both the Culinary Director at Nature’s Emporium, and also running her side business, By Chefanie, where she creates beautiful cakes with natural ingredients.
MORNING
Q: First things first, how did you get into nutrition + wellness?
In high school, I was never the girl on sports teams or really caring about any sport in general. However in grade 11, I joined the gym at my school and the fitness club and immediately became interested in fitness. Unlike the unfortunate high school norm 15 years ago, where every girl wanted to be thin, I wanted to be strong. I held the record for the longest wall sit at 27 minutes and was hooked. I ended up at George Brown College for Fitness and Lifestyle Management as I really felt it was the best fit for me. After graduation, I continued onward to the Institute of Holistic Nutrition, because I wanted a better understanding and full spectrum of health. However during my time at IHN, I had a major shift. I realized I didn’t want to offer nutrition consulting and I wanted to provide health and wellness from a different perspective. I wanted to show people how to eat and live well through their plate and what they ate on a daily basis. My goal became to showcase that healthful eating went beyond kale and quinoa, and I needed to elevate this cuisine. So after graduating, I moved to New York to train at The Natural Gourmet Institute, a health supportive culinary arts program, where I have spent the last 7 year, honing this craft.
I wanted to show people how to eat and live well through their plate and what they ate on a daily basis. My goal became to showcase that healthful eating went beyond kale and quinoa, and I needed to elevate this cuisine.
Q: What does your morning routine look like?
My morning routine changes depending on what my day looks like. Usually the days I work, I start with a morning workout first thing then from there get ready and head to work. On my days off, I prefer my mornings to be a bit more slow and relaxed where I can make a more elaborate breakfast and actually sit down with a coffee to enjoy it.
Q: Your go-to workout right now is:
The past few years, I have solely been focusing on strength training. Working in a kitchen means I’m on my feet 10+ hours a day, lifting heavy items like large stock pots and full cambro containers. So it’s important to me, that I am able to get around a kitchen with ease and feel strong.
Q: What’s for breakfast?
Breakfast is in fact my favourite meal of the day and something I really look forward to. Recently my breakfast has completely changed, I used to be a huge fan of eggs, avocado and some fruit for breakfast. However after spending almost 6 months in Italy last year, where eggs for breakfast is frowned upon and considered a touristy thing to eat – I got used to yogurt (coconut based now), granola, fruit and a mix of nuts and needs for a morning granola bowl.
NOON
Q: What projects are you currently working on?
I have 2 major projects that I am trying to balance now! First, by day I’m the Culinary Director for Nature’s Emporium so I am developing a line of plant based grab and go options to allow people to have better choices when they are in a pinch for cooking and want to try something new. By night, I have recently launched my own Business, making custom cakes and desserts that are made with natural ingredients. So I have been really working on building that and showcasing what I have to offer!
Q: Favourite part of your job?
Truthfully overall, my favourite part about being a chef that focuses on health forward cuisine, is seeing the reaction I get from people who are trying something new for the first time and completely love it. I love seeing how shocked people are when I tell them, there was no dairy in that, or no meat, or maybe no gluten. My goal is make alternative cuisine feel and taste completely familiar if not better and getting people to step outside their comfort zone when it comes to food.
Q: What’s one kitchen staple you can’t live without?
If we are talking about ingredients, I’m going to say eggs – literally my favourite and most versatile ingredient. In terms of equipment, my chef’s knife – if you have a good knife you can literally get anything done!
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Q: Time For Lunch! Whatcha eating?
I always make sure to pack a lunch even though I work in a kitchen, I think it’s important to be consistent when it comes to health. Right now, 2 hard boiled eggs, arugula, avocado, olives, cherry tomatoes with extra virgin olive oil and apple cider vinegar. That has been in heavy rotation lately!
EVENING
Q: What’s one nutrition tip you wish you could share with everyone?
I can speak to this personally: nutrition is more than just counting calories or the number of macros you get in the day. It’s also more than a label (gluten free, dairy free, vegan, keto etc.) Nutrition is about always choosing quality food, making peace with finding balance so you are genuinely happy and eating in a way that allows you to thrive and not because it’s a trend.
Q: Where do you see yourself in the next 5 years?
Within the next 5 years, I see myself opening my own store front location, combining everything I have learned over the years and applying it to a cafe where I can serve food that changes the way people think about what healthy food actually is.
Q: What’s your typical dinner?
Since I cook all day, dinner must be easy which is why I usually meal prep. Lately, I’ve been making batches of roasted vegetables that I can have with some roasted chicken and a small kale salad with goat cheese. People tend to think that if you are a chef, you must eat such spectacular meals at home, when in reality, we tend to want easy meals to give us a break. However, if it’s my day off – then come over, and I’ll whip you up a spectacular dinner.
Q: Last thing you do before you go to bed?
Usually that’s when I actually get to talk to my parents and catch up, after that I will always get everything ready for the next day (meals, work bag, gym bag) so I am organized and not stressed out first thing in the morning. Lastly, I take Italian lessons twice a month so I usually try and review something before I go to sleep!
Q: Where can people find you?
You can find me on Instagram @stephanietucci or @bychefanie which is my new cake account. Facebook and Twitter (which I’ll be honest, I use twitter the least) @stephanietucci.
Loved this post + want to see more like it? Let me know in the comments. And if you’d like to be featured next month, email me at tisha@thenourishedmind.ca!
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With love,
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