Managing diabetes in a high-stress environment like a kitchen can be tough. Three chefs share their stories of balancing work and health

Starting his day at 8:30 a.m., chef Harsh Kedia, popularly known in the social media world as 'A Diabetic Chef,' immediately checks his blood sugar before enjoying a healthy breakfast, usually comprising oats or eggs.

- Deepa Natarajan Lobo

Starting his day at 8:30 a.m., chef Harsh Kedia, popularly known in the social media world as 'A Diabetic Chef,' immediately checks his blood sugar before enjoying a healthy breakfast, usually comprising oats or eggs. "Managing my diabetes is about balance. I'm surrounded by food all day, so I've had to learn how to make choices that support my health without sacrificing creativity," says the cookbook author, motivational speaker, and former 'MasterChef India' contestant, who was diagnosed with type 1 diabetes at the age of 14. Like Kedia, there are several chefs who navigate the complexities of diabetes while continuing to fuel their passion for food.

While dabbling with sugar-laden, high-carb foods, or the constant stress of running a kitchen or working long hours, can take a toll on their mental and physical well-being, they have changed the way they cook and think about food, and even run their kitchens. In doing so, they've become a source of inspiration for those around them.

A NEW PERSPECTIVE ON FOOD
Chef Rajesh Roy, executive chef at The Leela Bhartiya City, Bengaluru, was diagnosed with diabetes recently after he decided to do a blood test. "As a chef, this revelation was life-changing. The long hours, irregular meal timings, and constant exposure to high-carb, rich foods presented a significant challenge in managing my blood sugar levels. I had to rethink my eating habits, embrace more balanced meals, and find ways to stay active despite the demanding nature of my profession." But rather than seeing this as a setback, Roy decided to see it as an opportunity. "It inspired me to explore healthier cooking techniques, develop low-carb and diabetic-friendly menus, and educate others on the importance of mindful eating."