Molly Sparkman works with Bart Hollowell, a MAC Fit progam graduate.
“I don’t think I realized before now how much MAC has to offer. I find myself coming in to MAC more than I have for the past 10 years.” — Fran Ames
32 | The Wınged M |
MAC Fit Continued from page 31
Even if you keep a food journal, the high-paced demands of work can lead to meals on the go. But a quick snack doesn’t necessarily have to be unhealthy. That’s the concept MAC’s Food and Beverage Department used when they developed Joe’s on the basement level. The restaurant includes a bevy of healthy choices, with salads, hand-made sushi, gluten-free items and more. “One of (sous chef) Deanna Bascom’s goals when we opened Joe’s was to not only provide quick service, but to provide food that’s relevant to the business we run, and this is a fitness club,” says MAC sous chef Justin Wiese, who manages Joe’s. “It has come a long way, and now there are a lot of things that people take for granted, like the availability of good quality food like quinoa salad.” In addition, Joe’s makes available nutritional information for many of the items on its menu, and Weise is working on including even more. The restaurant keeps a binder on hand with the information.
September 2013