main_matt_400

"This could be slightly embarrassing, with the copious amounts of cottage cheese and oatmeal and Honey Nut Cheerios and iced coffee I consume," says West Bridge chef-owner Matt Gaudet after we convince him to let us peek into one week of his diet. Every day entails one to two quarts of iced coffee, and, like many chefs, Gaudet often eats on the go — wolfing down grub from a pint container while standing in his Kendall Square kitchen or making a meal out of occasional bites swiped from the walk-in. He's a creature of habit, we discovered, right down to his frequent exclamations of "Delicious!" Read on for a taste of his routine.

TUESDAY
A bowl of Whole Foods' brand of Honey Nut Cheerios, some sort of chicken-and-rice-type thing in a pint container for family meal, various bites of calamari, carrots, quinoa, dehydrated shitake mushrooms, lettuces. Then, a large bowl of pho tai with meatballs and vegetables from Lê's in Harvard Square and a few scoops of Ben & Jerry's AmeriCone Dream.

WEDNESDAY
Delicious bowl of oatmeal and then many bites of bok choy slaw and BBQ braised beef tongue for the forthcoming evening at the Bon Me truck on the Greenway. One bánh mì for me, as well as one pork-butter crostini. At home, the better half of a pint of cottage cheese (again, the Whole Foods Horizon brand — the best, trust me!) and three Dale's Pale Ales.

THURSDAY
Oatmeal again! There was some kind of pasta-like thing for family meal, no more than a pint for me. More continuous tasting of dishes as they go out to the customers, bread and butter, a taste of the newly received ice cream. A few delicious Sungold tomatoes, too. At home I had a pile of Life Alive food and three more Dale's!

FRIDAY
Not too much to start the day, just some general grazing through the walk-in: lettuces, tomatoes, blanched beans, and a bowl of those Cheerios. But tacos for dinner — three for family meal. Delicious! A late-night turkey- and Muenster-cheese sandwich while calling in the order and a couple of beers at home.

1  |  2  |   next >
Related: Photos: One Night in Boston 2010, Photos: Cambridge Carnival International | September 12, 2010, Lee Chang-dong's oblique, affecting film, More more >
  Topics: Food Features , Kendall Square, West Bridge
| More


Most Popular
ARTICLES BY CASSANDRA LANDRY
Share this entry with Delicious
  •   DIY DRINKING: HOUSE-MADE INGREDIENTS ARE RAISING THE BAR  |  March 12, 2013
    "When I moved to Boston," UpStairs on the Square bar manager Augusto Lino explains, "it was uncommon for bars to have anything house-made beyond a large container of vodka filled with pineapple on the back bar."
  •   FRESH BLOOD: MEET BOSTON’S NEW CULINARY MUSCLE  |  February 21, 2013
    Whether behind the line of a critically acclaimed kitchen, holed up in a basement pumping out some of the best nosh in the city, or braving Boston’s pothole-filled roads to bring you ass-kicking bites, these chefs are fast becoming ones to watch.  
  •   THE STEEP ASCENT OF TEA CUVÉE  |  February 13, 2013
    We've all been told that once upon a time, angry Bostonians dumped three shiploads of English tea in the harbor to protest taxes, but let's be real here — it was probably just really shitty tea, and they were doing what any of us would do when continually plied with subpar beverage choices.
  •   BEE’S KNEES TAKES FLIGHT: CHEF JASON OWENS READIES HIS GOURMET GROCERY  |  February 04, 2013
    "There was a bit of a setback with the wood for the floors," Jason Owens says, a facemask hanging from his neck and a trucker hat perched on his head, his easygoing Nashville drawl rising above the sound of electric saws.
  •   THE CHALLENGE? TURN VALENTINE’S CANDY INTO HAUTE CUISINE — NO DESSERTS ALLOWED  |  February 04, 2013
    As adults, we find ourselves missing those halcyon years when Valentine's Day was just a Halloween knock-off with no pressure and lots of processed sugar.

 See all articles by: CASSANDRA LANDRY