have several close friends in the restaurant industry, and whether they’re helming hip eateries or Michelin-rated restos requiring reservations booked months in advance, these chefs and owners are all very good at what they do: giving people food that tastes really, really good and gets them coming back for more on a regular basis. Yes, they pick the choicest ingredients and use the freshest produce. Yes, they employ cutting edge kitchen skills and cooking techniques. But a lot of restaurants do all those things and never get over the hump to become truly great. So, how do they do it?
They have one simple trick. It’s universally accepted among people in the know that hewing to this trick is the key to making it or breaking it in the restaurant industry. That’s how crucial this weird trick actually is. Today, I’m going to introduce it you and explain how you can use it to excel in the Challenge.
Prepare to be shocked. This could be the most important blog post you read this year. It’s certainly the most important blog post you’ll read throughout the course of your 21-Day Challenge. If you’re a chef, restaurant owner, food truck proprietor, or even a line cook, it may be the most important post you ever read. I guarantee it will change your business — and your life — forever.
Okay, here it is.
They offer free temple massages to all diners before serving food, with a (hidden) catch: the “massage oil” used contains a potent dose of ghrelin specially formulated for rapid dermal absorption. Ghrelin is the “hunger hormone.” After temple application, the ghrelin quickly reaches the ventral tegmental area, a region of the brain involved in the food reward response and partially responsible for insatiable hunger. The diners become seized with a hunger so ravenous and physiologically undeniable that even plain potatoes, unsalted chicken breast, and overcooked spinach would top their personal list of favorite meals. They devour the menu, becoming extremely responsive to the descriptions of the various dishes and, unable to decide on just one, order several plates at once. When the food arrives — maybe a lamb tagine with chestnut pureé, a Cuban ropa vieja, even a really solid burger and fries, or all three — it’s the greatest thing they’ve ever tasted. And yes, as I said before, the food is objectively good, but the real trick is that it’s seasoned with the best spice of all:
In the coming months, I’ll be unveiling my own transdermal ghrelin. Perfect for lifters who want to increase appetite for their winter bulk, hardgainers who can’t seem to gain an ounce, recovering calorie restricters who need to learn how to eat real meals again, or anyone who just wants to enjoy their food. Already, beta-testers are throwing “ghrelin parties” where people rub a dime-sized amount into their temples and enjoy incredible meals of the blandest, blah-est foods around. Stay tuned for that.
But as always, my product isn’t the only way to season your food with hunger. There’s another, arguably simpler (and definitely cheaper) method.
Just skip a meal. Breakfast, lunch, dinner — it doesn’t really matter what you skip (although most people do best skipping either breakfast or dinner) — as long as you skip something. And there’s even a name for it: intermittent fasting, or IF.
For the better part of a decade I’ve been playing with intermittent fasting on a personal level and by helping others integrate it into their lives through multiple posts on the blog. The effects on the quality of my meals has been staggering.
Skipping meals has effectively transformed me into a better cook. Honestly? I could probably be the head chef for a very successful restaurant, provided we only accepted guests coming off a lengthy fasting session.
But as Primal enthusiasts, we expect more out of our diet than just a positive relationship with the flavor receptors on our tongues. The way we eat should also improve our health, performance, longevity, productivity, and enjoyment of life (besides just the sheer hedonistic pleasure of eating tasty food).
So what’s the big deal? What else do we get out of skipping a meal now and then beside an increased appreciation for the meals we do eat?