Athlete Works Out Fit Menu

Some years back one of the most prominent fat-farm chefs in America was a 350-pounder who cheerily told his clients to “do as I say, not as I do.”

Not so with the Sports Club/Irvine executive chef Daniel Young, who walks the walk and talks the talk.

Young not only is a former world-class athlete (a back injury derailed his Olympics hopes in the high hurdles in 1984), he still keeps in superb shape by working out with club patrons daily--when he’s not preparing nutritious meals for them or supervising their personal training programs or the programs of several top professional athletes.

And he must be doing something right. His schedule alone would daunt the average person: in the kitchen by 6:30 a.m., out with a group of runners by 8, back in the kitchen for lunch, out with the pros in the afternoon, back in the kitchen for dinner. He also caters banquets for club members and conducts cooking classes.

Keeping with Young’s nutritional thinking, everything in the kitchen for the club’s two restaurants (the Grill and the Sidewalk Cafe) is fresh and made on the premises. Even the meat is purchased whole and cut there.

The restaurant menus, which Young designed when the facility opened 3 1/2 years ago, are supplemented each day with six to eight specials, often including the summer chicken salad with balsamic dressing below.

Young says he has been interested in cooking since he was in his teens but didn’t consider it as a career until his Olympics dream was dashed. It was then that he entered the Culinary Institute of New York and began working apprenticeships across the country that culminated in a four-star award for his culinary talents at Vasilio’s in Berkeley before moving to Orange County.

SUMMER CHICKEN

SALAD WITH

BALSAMIC DRESSING

1 chicken breast

2 medium russet potatoes

4 medium Roma tomatoes

2 tablespoons Dijon mustard

2 cups balsamic vinegar

1/4 cup olive oil

1 teaspoon garlic, minced

2 teaspoons fresh basil, chopped

Poach chicken breast in simmering water or stock until done (8-10 minutes). Remove from heat and chill. Bake potatoes 45 minutes to 1 hour in 400-degree oven. Remove and chill. Remove chicken skin and bones and slice into 1/4-inch strips. Slice tomatoes into wedges. Slice potatoes into 1/4-inch strips. Place chicken, tomatoes and potatoes in bowl. In separate bowl, mix mustard, vinegar and oil. Pour over chicken mixture, sprinkle on garlic and basil and serve on lettuce or by itself (2 servings).