Oops, I Did It Again – With Food, Music, and the Body Connection!
- Chef Rod
- Apr 11
- 6 min read
Hey hey, Skinny Readers!
I hope you’re all keeping well and staying fabulous! Welcome back to another flavorful edition of The Skinny Chef Diaries Weekly Blog!
🎉 Guess what? I turned 41 yesterday! Can you believe it? It was one for the books—productive, soulful, and absolutely energizing. My day kicked off at 5 a.m. (yes, I’m that guy!) with me cooking up some of my all-time favorite dishes at work. I got my team prepped and pumped for the day—and by 12 noon, I hung up my apron.
Now, I know what you're thinking—“That’s it, Chef Rod? Just a half-day?” Haha! Trust me, I had a few other surprises lined up on the birthday agenda!
And here's the best part... this blog? It just turned 41 weeks old too. Talk about divine timing. Something tells me we’re about to give birth to something extraordinary. Yep, this baby is about to level up. So stay tuned, Skinny Fam—things are cooking behind the scenes!
🎷 Let’s dig into this week’s tasty topic: “Food, Music, and the Body Connection!”
Now, this one hits home and brings back some truly unforgettable memories. I’m taking you back to my days as Executive Head Chef at the iconic Orbit Jazz & Bistro. What a ride that was! I rubbed shoulders with jazz royalty—Thandi Ntuli, Bokani Dyer, Nduduzo Makhathini... (Just casually dropping names here, haha!).
That place was electric. The vibe, the food, the music—it was pure magic. I created some of my boldest, most boundary-pushing dishes during my three-year run there, before it heartbreakingly shut its doors. Some of the crew even joked that the owner, Kevin Naidoo, gave me too much creative freedom. Oops! 😅 What can I say? We were cooking with passion and pushing limits!
There’s just something powerful about being in a kitchen with great music pumping in the background. It doesn’t just feed the belly—it feeds the soul. It lifts the spirit. And it got me wondering…
Is there a real mind-body-food connection when it comes to music?
Victor Hugo said it best: “Music expresses that which cannot be said and on which it is impossible to be silent.”
In the restaurant world, music sets the mood—it creates the vibe and adds that secret seasoning to the whole experience. And for us chefs? Music helps us find our rhythm. It calms us down or fires us up. Sometimes, it’s our escape. Other times, it’s how we bond in the kitchen chaos.
🎶 When Food Meets Sound – It’s a Sensory Party
Think about it. Food and music, on their own, are already powerful. But together? Boom. They ignite something primal and joyful in us. They connect us to memories, people, and feelings.
Remember the last time you were at a restaurant with live music? Did you notice yourself eating more than usual? That’s not just coincidence—music actually triggers psychological responses that affect how we eat.
🥁 Rhythm in Every Bite
Here’s a fun fact: studies show that we chew and swallow to the rhythm of the music we hear. Fast tempo? You’ll likely eat faster. Slow and smooth? You’ll take your time, sip your wine, and maybe even enjoy more of the moment.
🧠 The Mind-Body Connection Gets Louder with Music
Music isn’t just background noise. It changes how we feel, how we think, and how we eat. The right track can lift your mood instantly. And it’s been proven—music can even influence how healthy we choose to eat.
Quiet, mellow tunes in a restaurant often lead us to make smarter, more nutritious choices. But crank up the volume in a bustling, noisy joint? You might find yourself reaching for that extra helping of fries without a second thought. It’s all part of the sensory dance.
💡 How It All Works
It’s wild, but real: the volume and tempo of music affect our heart rate, blood pressure, and even stress levels. These changes influence how we engage with our food—from the portion sizes we choose to how long we linger over a meal.
Music literally rewires our brain’s relationship with food. Just like good nutrition, it can strengthen our mind-body connection and change how we experience nourishment.
🔥 Skinny Chef Hack:
Next time you’re cooking, try pairing your playlist with your meal! Music can enhance flavor, elevate the experience, and turn cooking into a full-on vibe.
Here’s how to mix it up in your kitchen:
🎧 Music as a Mood Booster:Upbeat and energetic for your weekend brunch? Smooth and jazzy for date night? The soundtrack matters.
🎧 Sound Flavors:Believe it or not—higher-pitched music can make food taste sweeter, while deeper sounds bring out savory notes.
🎧 Chefs & Beats:We use music to find our flow, bond as a team, and keep the tempo during those high-pressure services.
🎧 Match Your Music to the Meal:Think of it as culinary DJ-ing. Try these cheeky pairings:
“Honey, Honey” by ABBA – perfect for dessert vibes
“Vindaloo” by Fat Les – bring the heat with your spicy curry
“Jambalaya” by The Carpenters – for a Cajun-inspired soul feast
🍽️ And before I go…
It wouldn’t be a true Skinny Chef send-off without leaving you with something delicious. From the pages of The Skinny Chef Diaries, here’s a light, flavorful gem I created during my Orbit Jazz days: Chakalaka-Stuffed Calamari. Vibrant, spicy, and packed with rhythm—just like the music that inspired it.
Stuffed Calamari with Chakalaka Salad
Once while I was working at the Orbit, South African jazz artist Carlo Mombelli (a maestro of the base guitar and a man of Italian heritage) performed there and I took the opportunity to cook a couple of Italian dishes in his honour. This was the catalyst for me coming up with this recipe. This warm, stuffed-calamari salad is packed with flavour and nutrients.
The baby calamari tubes are a great source of protein and low in calories; great for anyone looking to maintain muscle mass. The spinach leaves used for the chakalaka are loaded with nutrients and antioxidants which helps to reduce blood pressure levels. This recipe also contains baby marrows, which have zero fat and are high in water and fibre. They also contain vitamins B,C,K, riboflavin, folate, potassium and magnesium. They are a nutrient-dense food that should be included when dieting, as it assists with weight loss, reduces blood sugar levels, boosts energy and improves digestion
Spinach Chakalaka (Ingredients)
• 1 tablespoon olive oil
• ½ white onion, finely chopped
• 1 teaspoon crushed ginger
• 2 teaspoons curry powder
• 1 carrot, finely grated
• 1 red pepper, finely chopped
• 1 can tomatoes, diced
• 2 tablespoons chopped coriander
• 1 cup spinach, shredded
• ½ can cannellini beans, drained
• Salt and pepper to taste
• Serves 4
Method
Add oil to frying pan on medium heat. Add chopped onion, garlic, and ginger and fry until translucent. Add curry powder and fry for a further minute.
Add carrots, stir and fry for another minute, then add the chopped peppers and the spinach. Then add tinned tomatoes, salt and pepper and cook for another 10 minutes.
Add cannellini beans, cook for 5 minutes, and finish with chopped coriander.
Calamari Salad(Ingredients)
• 20 baby calamari tubes, cleaned
• 3 baby gem lettuces
• 1 red onion, thinly sliced
• 2 small courgettes or baby marrows, shaved, using a peeler
• 2 lemons, juice and zest
• ¼ cup olive oil
• Salt and pepper to taste
Method
Start by stuffing baby calamari tubes with the prepared spinach chakalaka.
Place shaved courgettes on a tray and season with salt. Let them sit for about 10 minutes so that some of the moisture is removed. Wash and pick the baby gem leaves from the stalk.
On a hot pan on the stove, with some oil, sear the seasoned, stuffed calamari tubes on both sides for 5 minutes each until cooked.
Place all ingredients in a medium bowl and toss together. In a small separate bowl, mix olive oil and lemon juice, zest, salt and pepper. Mix well and drizzle over the salad, then serve.
Thank you for riding this journey with me week after week. Your support keeps the fire burning. Until next time…
Same time, same place—let’s stay skinny and keep vibing!
Creative Director : Shadre Leonard
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