WORDS: PAUL KITA. PHOTOGRAPHY: TED CAVANAUGH. FOOD STYLING: MICHELLE GATTON. PROP STYLING: JJ CHAN. ADDITIONAL PHOTOGRAPHY: ELIJAH JAVANNI/JVNNI STUDIOS (GYM); COURTESY OF SUBJECT (ADJEPONG IN KITCHEN); PHILIP HAYNES. TALENT: ANDREW TRACEY; TOM KEMP
If you feel you’re too busy to work out, consider Eric Adjepong. The Ghanaian-American chef just opened Elmina, a West African restaurant in Washington, DC. He recently published a cookbook, Ghana To The World. And he’s a TV regular, too. (Oh, and a dad.) Yet there’s Adjepong, at the gym four days a week. ‘I wear many different hats, and no one day is the same,’ he says. ‘So I’ve found that eating as clean and aiming to maintain as much of a routine as possible is imperative for my wellbeing.’ But: ‘I also love a burger when the moment calls for it,’ he says. This one combines the meatiness of fresh salmon with the barbecue flavours of smoked salmon.
Fully loaded salmon burgers