Celebrity chef Art Smith, who shed 45 kilos after being diagnosed with diabetes three years ago, shares his weight-loss tips and healthy recipes in his newest cookbook Art Smith’s Healthy Comfort.

Smith, known for his Southern-inspired cuisine, has six restaurants dotted around the US, including Table Fifty-Two in Chicago and New York’s Joanne Trattoria, which is a joint venture with the parents of pop star Lady Gaga.

Before opening his own restaurant, the Florida native spent 10 years as the personal chef of media mogul and actress Oprah Winfrey. He has also cooked for US President Barack Obama and other world leaders.

Smith, 53, spoke to Reuters about healthy living, losing a television job and cooking for former South African President Nelson Mandela.

There are so many diet cookbooks out there. Why did you decide to do one?

It was the first book in which the publisher allowed us to include calorie counts in. Before, they wouldn’t do it... that showed how people have changed. When they asked me to write another book, I said I don’t want to do a diet book.

I want to show people more of a lifestyle, how I eat and how I would like to eat. And what I did was that: I put together a lot of delicious, healthy recipes.

What were your food nemeses?

When I was diagnosed with adult diabetes, the doctor said: “Control your diet or I will have to put you on medication.” So I went on medication rather than address the diet. I did that for a year or so, but I wasn’t getting better. One of the biggest problems with my diet was that I would use sugar and caffeine to keep my energy level high.

I am a bit of a high-strung person. I would be drinking six packs of diet sodas every day and eating huge amounts of food at night because I hadn’t eaten anything else during the day.

So your diabetes came at a crossroads in your life?

At 49, I saw myself in a not very good place with my health. I’ve cooked for billionaires, celebrities and all kinds of people.

I was used to cooking food more on the healthy side for them. I have been doing it for years. Whatever diet they brought to me, I did it for them. I never liked diets. I don’t think they will work.

I never liked diets. I don’t think they work

The words diet and gourmet really bother me because they segregate people from the table and from food. One is like: ‘I’m not going to eat enough’ and the other one is too fancy to eat. I felt like I wanted to bridge the two together because I wanted to show people that they could have their health and feel comfortable about it.

Do you think your weight loss affected your image?

I literally lost a television show with a major cable news network because of my weight loss; because they wanted a heavy-set chef just eating food across America; and I wouldn’t do that.

I’m not going to be one of the types who is going to eat 50 doughnuts. That’s not the type of message I want to put across.

You have cooked for former South African President Nelson Mandela. What did you cook for him?

I cooked for Mr Mandela three times. The first time I cooked for him, Ms Oprah said: “Mr Mandela will come and visit.” I don’t get star-struck but I was pretty star-struck. I called his chef and asked him what he liked. He said he liked oxtail and he liked biriyani (an Indian rice dish).

Then Ms Oprah called me and I was such a mess. At 11,000 metres or wherever they were in her jet, she said: “Madiba (his clan name) just wanted to tell you the oxtail was pretty stellar. Did we pack any on the jet?” I just feel grateful I had the opportunity to cook for him and that he enjoyed it.

Unfried chicken with roasted Brussels sprouts (serves 4)

Ingredients

For the chicken

• 1 cup buttermilk • 1 tbsp hot sauce • 4 skinless and boneless chicken breasts, cut in half • 1½ cups multigrain or whole wheat panko breadcrumbs • 3 tbsp grated Parmesan cheese • 2 tsp ground black pepper • 1 tsp cayenne • 1½ tsp onion powder • 1½ tsp garlic powder • 1 tsp paprika

For the Brussels sprouts

16 Brussels sprouts, cut in half • 1½ tbsp extra-virgin olive oil • Salt and freshly ground black pepper

For the garnish

1 lemon, quartered

Method

To prepare the chicken: Preheat the oven to 200˚C. In a mixing bowl, mix the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk and soak in the refrigerator for at least one hour but not longer than 24 hours. In a gallon-size plastic bag, combine the breadcrumbs, Parmesan, black pepper, cayenne, onion powder, garlic powder and paprika. Seal the bag and shake until well mixed.

Remove the chicken from the buttermilk and transfer directly to the bag with the breadcrumb mixture. Shake the bag until the chicken breasts are evenly coated with the breadcrumbs.

Remove the chicken breasts from the bag and lay flat on a non-stick baking sheet. Refrigerate, uncovered, for 30 minutes. Bake the chicken for 20 to 25 minutes or until just cooked through.

To prepare the Brussels sprouts: Preheat the oven to 200˚C. Place the Brussels sprouts in a medium mixing bowl, toss with the olive oil and season with salt and pepper. Spread the Brussels sprouts in a medium, ovenproof baking dish and roast for 20 minutes or until caramelised and tender.

Divide the chicken and Brussels sprouts among four serving plates and squeeze the lemon over the chicken.

• Per serving: 427 calories; 12g fat; 3g saturated fat; 79mg cholesterol; 349mg sodium; 45g carbohydrates; 6g sugar; 9g fibre; 40g protein; 185mg calcium.