How Does He Do It?

Ever wonder what a young chef at a white-tablecloth restaurant eats all day? We asked 1789 chef Daniel Giusti to keep track of his eating for a week.

Photograph by Scott Suchman.

Monday

10 AM to 2:45 PM: One espresso; two cups of French-press fair-trade coffee; three Honeycrisp apples (from a local farm); one bag of Sour Patch Kids; a grape marshmallow broiled on a Reese’s Peanut Butter Cup on top of a house-made graham cracker (from 1789 pastry chef Travis Olson).

4:30 to 10 PM: Roast turkey breast with gravy, mashed potatoes, and green beans (staff meal); two cups of coffee; one piece of carrot cake from 1789’s dessert menu.

12:30 AM: Eight slices of Manny & Olga’s jalapeño-pepperoni-and-onion pizza; two glasses of Coke.

Tuesday

7:30 AM to 2 PM: One espresso; two cups of coffee; one bear claw from Dunkin’ Donuts; two Honeycrisp apples.

4:30 to 7:30 PM: Spaghetti Bolognese with garlic bread and Caesar salad (staff meal); two cups of coffee.

1:30 AM: Four Nathan’s hot dogs with French’s yellow mustard.

Wednesday

8:15 AM to 7 PM: One espresso; four cups of coffee; two Honeycrisp apples.

11 PM: Buffalo-chicken sandwich with fries and blue-cheese dressing from the Tombs.

2 AM: Two Nathan’s hot dogs with French’s yellow mustard.

Thursday

11 AM to 8 PM: One espresso; five cups of coffee; two Honeycrisp apples; roast chicken with rosemary, potatoes, and mixed-greens salad.

Midnight: Four McDonald’s cheeseburgers, six Chicken McNuggets, and large fries.

Friday

8:30 AM to 8:30 PM: One espresso; five cups of coffee; one Illy canned iced cappuccino; two Honeycrisp apples; one bowl of bouillabaisse (staff meal).

11:15 PM: Three scoops of Honeycrisp-apple sorbet from the dessert menu.

1:15 AM: Four Nathan’s hot dogs with French’s yellow mustard.

Saturday

11:15 AM to 8 PM: One espresso; five cups of coffee; one bowl of white rice from the Tombs; two Honeycrisp apples; two cheeseburgers with lettuce, tomato, onion, ketchup, mayo, and onion rings (staff meal).

11 PM: Chocolate torte from the dessert menu.

1:45 AM: Six slices of Manny & Olga’s jalapeño-pepperoni-and-onion pizza.

Sunday

8:45 AM: One espresso and two leftover slices of Manny & Olga’s pizza.

12:45 to 9 PM: Four cups of coffee; two Honeycrisp apples; one Buffalo-chicken sandwich with fries and blue-cheese dressing from the Tombs.

10:30 PM: Two bowls of pasta with garlic, oil, and pepperoncini made by his girlfriend.

This article appears in the November 2010 issue of The Washingtonian.

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