For a chef, flavor is everything. But what happens when one starts wearing a Levels CGM? In this episode, Levels Head of Growth, Ben Grynol, chatted with Paul Canales, Head Chef of Duende Restaurant in Oakland, California. They discuss how wearing a CGM has changed his perspective on the way he crafts dishes and his views on when and how to indulge.
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🎙 What Paul Canales & Levels’ Ben Grynol discuss:
(03:59) - Deliver the best meal experience
(06:35) - Experiment with starches
(10:31) - Be conscious of what you’re serving
(15:54) - Educate the kitchen staff
(22:23) - If something is subpar, don’t eat it
(25:21) - Start fasting
(33:57) - Make the best choices at a restaurant
(36:44) - Prepare for a big meal
(41:23) - Savor a few bites
(48:25) - Make healthier swaps
Transcripts & Show Notes
Read Paul's Story – https://www.levelshealth.com/blog
