The Super Chefs
Jerri Banks | 50
Sommelier Banks is famous for creating cocktails using surprising herbs and fresh ingredients. "While age is a physiological reality, it is also a state of mind," Banks says. "Anything that improves our sensory experiences helps to keep us young at heart."
Mollie Katzen | 55
Author of the best-selling Moosewood Cookbook, Katzen recently coauthored Eat, Drink, & Weigh Less with Walter C. Willett, MD, head of the Harvard School of Public Health's department of nutrition. "When I eat healthy food, I am happier, more robust, more energetic and clear-thinking," Katzen says.
Jody Adams | 49
Four months after Adams opened her first restaurant, Rialto, the Boston Globe gave it its top rating, four stars. She's since opened her second restaurant, Blu, and written the cookbook In the Hands of a Chef. "Although I'm almost 50 years old, I am young in spirit," Adams says. "I don't want an old body."
Claudia Fleming | 47
Named America's top pastry chef by the James Beard Foundation -- for foodies, that's like winning an Oscar -- this month Fleming is opening a restaurant and inn on Long Island with her husband, chef Gerry Hayden. "I still have much left to do, so longevity is key!"
Patricia Yeo | 45
In 1989 this biochem PhD traded in her lab coat for a chef's toque. Her most recent venture, Sapa, is New York City's latest celebrity-sighting hot spot. "I haven't given a great deal of thought to aging, partly because I work with a staff whose average age is 25 and they keep me on my toes!" Yeo says.
