From the WSJ in an article titled "In Pursuit of Love, Chef Learns to Love Running":
For chef Richard Blais, it was a taste here and a taste there done in the course of a day cooking at Blais, his Atlanta restaurant at the time, that caused him to balloon to 230 pounds. New eating habits, coupled with a love of running and a woman, helped Mr. Blais get down to 170 pounds, a weight he has maintained for the past four years.
Read it all here: http://online.wsj.com/article/SB10001...
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