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Big City Chefs in the News

February 1st, 2003
California Lawyer Magazine

California Lawyer Magazine – February 2003

“Fowl Plate”

It’s not surprising that lawyers, along with other professionals, spend more on dining out – about $3,200 a year, according the U.S. Bureau of Labor Statistics – than nonprofessionals and retirees. But what may be surprising is what food lawyers spend their money on. “Only 11 percent of entrĂ©es we’ve served to attorneys included red meat, while nearly 30 percent included seafood, and over 50 percent included poultry,” says Tom Stieber, a San Diego attorney whose company, Big City Chefs, sends professional chefs to shop for, prepare, and cook meals in his clients’ homes. “With some lawyers indicating weight loss as a specific nutritional goal, we believe these dietary preferences reflect our attorney clients’ needs to maintain better health.”

-Deborah Rosenthal, Senior Editor

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