SHORT RIBS, BIG GAINS

CHEF DAVID SHIM fuels his fitness with grilled marinated beef and quick pickles. You might want to, too.

- PAUL KITA

IN HIS 20S, DAVID SHIM wanted to turn pro in soccer. Then a visit to the Culinary Institute of America pushed him to channel his love of fast-paced action into cooking. After graduating from the institute in 2007, Shim worked at some of N. Y. C.'s best restaurants and he kept exercising. "Engaging in regular physical activity not only helps to keep my body in good shape but also has a significant impact on my mental sharpness," he says. Now Shim is the executive chef at Cote, a Korean steakhouse with spots in Manhattan, Miami, and Singapore. His schedule makes regular mealtimes tough, but he tries to eat a balance of protein, vegetables, and carbs. It's a strategy Shim says is especially important as he approaches 40 and sets another goal: marathons.

GALBI WITH PICKLED VEGETABLES