Rockgevity Story 2.0

“PLANTS ARE TRYING TO KILL YOU”

Dr Anthony Chaffee, MD

Research pointed me to a Carnivore way of eating. Using anthropology that looks at what trace minerals are in ancient bones, brain size, jaw structures all pointed to the time grains were introduced. Brains got smaller, jaws became offset and teeth required straightening, The Human at the time's overall size reduced as well. It was clear meat is the proper human diet. The inuit eat only fish and blubber and prove to sustain optimal health and wellness.

ROCKGEVITY Therapeutic Kitchen  A CARNIVORE CULINARY NUTRITION & THERAPEUTIC APPROACH

I wanted to share a vision I’ve been developing—one shaped by decades in professional kitchens and by a personal journey that fundamentally changed how I understand food, health, and the responsibility of the modern chef.

How I Ended Up Here

I’m a classically trained chef, a Certified Executive Chef, and a long-time culinary leader whose career has been rooted in what was traditionally considered “healthy cuisine.” By professional standards, I was successful.

Physically, I was not.

Years of long hours, stress, and unquestioned nutritional assumptions left me overweight, unhealthy, and deeply dissatisfied. That disconnect pushed me to study food not just as craft, but as cause and effect. Through years of research and experimentation—testing nearly every major dietary framework, including vegan, ketogenic, and carnivore—I lost nearly 100 pounds and rebuilt my health.

What emerged was what I now describe as a proper human diet: a protein-forward, low-carbohydrate approach (generally under 50g of carbohydrates per day) that prioritizes metabolic stability, insulin control, and nutrient density. Not ideology. Not trend. Practical physiology.

Why the Culinary Conversation Must Evolve

Much of what chefs have been taught about nutrition—particularly around fat, cholesterol, and animal products—was shaped by mid-20th-century guidance that emphasized high-carbohydrate, low-fat eating. That same period saw traditional animal fats replaced by industrial polyunsaturated seed oils, now increasingly associated with metabolic dysfunction.

Many long-standing metrics of “healthy cuisine” have since been challenged. The original 1992 food pyramid was based on science that is now widely reconsidered, and current national dietary guidance has begun reflecting that shift.

This moment doesn’t call for abandoning culinary tradition.

It calls for refining it.

The Future Chef (2030 and Beyond)

The future chef is not a physician—but must think with the awareness of a general practitioner when it comes to food.

A future chef will:

    •    Understand how foods affect the body, including insulin response, blood glucose regulation, inflammation, and the role of anti-nutrients on joints and organs

    •    Understand macronutrients and how different ratios influence metabolic health

    •    Know how to process plant foods—when used—to reduce anti-nutrients and improve bioavailability

    •    Recognize ketosis as a highly efficient metabolic state and design dishes that can support low-carbohydrate frameworks

    •    Create menus and restaurant concepts where diners choose with clarity, including macro awareness

    •    Understand nutritional strategies used to support long-term health versus metabolic dysfunction, while respecting the boundary between culinary leadership and medical practice

    •    Recognize that no single macro approach fits every condition and that therapeutic nutrition requires adaptability

This is not about restriction or dogma.

It’s about literacy, responsibility, and informed choice.

What the Future Restaurant Looks Like

Restaurants will increasingly reflect this shift in thinking. The restaurants of 2030 and beyond will:

    •    Be designed around macronutrients and nutrient density

    •    Treat protein freshness as the highest operational priority

    •    Make protein processing visible, transparent, and respectful

    •    Offer freshly ground or hand-prepared proteins by request

    •    Function as both market and kitchen—selling proteins or cooking them

    •    Use systems that weigh plates and provide macro and nutrient clarity

    •    Integrate digital tools that allow diners to configure meals by macro goals and send orders directly to the kitchen

These restaurants won’t limit choice—they will clarify it.

Why This Matters

Chefs shape culture.

They influence daily health decisions more than any guideline ever will.

The next generation of chefs must be equipped not only to cook beautifully, but to understand how food interacts with the human body over time—and to design restaurants that reflect that understanding with confidence, restraint, and integrity.

If this vision aligns with where you see the industry heading, I would welcome the opportunity to continue the conversation.

Warm regards,

Whitney Werner, CEC, CCA

Chef | Educator | Culinary Leader