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New Year’s resolutions from some of Austin’s top chefs

Matthew Odam

My colleague Nancy Flores had a story in the paper this week that featured New Year’s resolutions from some notable Austinites. (Read that full story here.) Several of Austin’s top chefs participated in the story, giving answers both personal and professional. Here’s what they had to say:

Shawn Cirkiel (the owner of Parkside, the Backspace and Olive & June will open Southwestern restaurant Chavez this month): “Get swoll(er) in 2014! This is a classic, go-to resolution, but staying healthy and fit is really important to me. I work a lot with the community to promote healthy living, and I want to be sure to set that good example of fitness and nutrition… My 2014 resolution is also to increase my focus on environmental awareness at each of my restaurants. It is so important to be an advocate for the environment, and we’re in a position to do that. I want to begin composting at each of the restaurants, it’s the perfect place to start.”

Paul Qui (the co-founder of East Side King and proprietor of his eponymous restaurant): “Riddng my bike. Eating healthier. Cutting down on ice cream. Be better at keeping up with emails.”

Tyson Cole (chef-partner at Uchi, Uchiko and Uchi Houston): “To sleep better and be the best dad I can. And maybe in 2014 relax and enjoy a cocktail or two.”

David Bull (executive chef-partner at Congress and 2nd Bar and Kitchen): “My personal resolution in 2014 is to make running a priority. I’m sure it’s a common resolution, but this past year I was off-and-on in my commitment to it, and I want to take it more seriously and make it part of my daily routine for the entire year in 2014. I signed up for my first half marathon in February to get started on the right track. Professionally, my New Year’s resolution is to find more time for research and creativity — to spend dedicated time in the development process from everything to a new dish to farmer relationships to creating unique guest experiences.”