Eric Wareheim believes delicious and nutritious food is always intertwined, interview
As one of the culinary world’s influential voices, Eric Wareheim appreciates that food, flavor, and fun can combine into a memorable dish. When KIND Snacks asked him to undertake the role of “stomach” in its new ad campaign, he knew that his signature style could infuse more than simple satisfaction. After all, when nutritious meets delicious, the result is a bite to remember.
Many people gravitate toward KIND Snacks not only because they are flavorful but also because of their nutritional benefits. Finding that balance between satisfying and indulgent is a fine line. People have come to trust the food brand and its offerings.
With the new KIND Snacks campaign, the Stomach, played by Eric Wareheim, and the Brain, played by Atsuko Okatsuka, find a way to unite their food feelings and find that balanced satisfaction.
As many people have commented, Wareheim seems like perfect casting for the Stomach. When asked about how he approached this role, he said, “I’m pretty sure I was the obvious choice to be stomach, as I run the world’s top food blog… my Instagram, which started as a joke. But it has turned into a real thing! I’ve become the authority and I know good things. I love KIND bars; I eat KIND bars regularly even before working together.”
Wareheim admitted, “My stomach makes A LOT of my food decisions for me.” While that sentiment might be true, the connection between food and emotions will always be present.
Specifically, Wareheim agreed that food and emotions are intertwined. He shared, “I just wrote a book about steakhouses in America. My new book, The Great American Steakhouse, is all about the emotional feelings of going to a restaurant. Knowing you’re going to have that wedge salad and cheesecake - it’s like a hug. Cooking for people is like giving this hug, which is what I’m all about. There’s a major connection between food and emotions.”
That concept of mind versus heart can be played out in many ways. Everyone has experienced those moments where a craving for a particular flavor or food can tempt even the most ardent willpower. But, there are options where balanced choices can fit both categories.
With the new KIND Snacks campaign, the tag line says, “when delicious meets nutritious.” While it is a simple statement, it goes beyond those four words. Understanding how food can be fun, engaging, and tasty is key to people better appreciating flavor harmony.
Wareheim explains his point of view on the “when delicious meets nutritious” concept in this way. “People look at me and they’re like “how are you even alive?”, because I drink wine, martinis, eat pizza, for breakfast, lunch and dinner. But, that’s not the case. At some point you have to be responsible with your body. My first cookbook, Foodheim, actually has lots of antidotes about health and how you should cook things and balance yourself. For example, being mindful of how much you’re drinking, whether it’s drinking wine and avoiding drinks with additives.”
“KIND Bars are a great example of foods that are delicious and nutritious because they are a combination of nutrient dense ingredients, like almonds or cashews, combined with tasty flavors like a dark chocolate drizzle with sea salt. I’m all about simple and whole foods and KIND does it well in their bar options.”
“It’s all about balance and being aware of delicious and nutritious is very connected, especially when eating is something you do every day – you might as well do it right.”
Since KIND Snacks has a wide range of food choices in its line, everyone tends to have a preference. For Wareheim, he said, “My favorites are the KIND Dark Chocolate Nuts & Sea Salt bars. I’m a big sweets and salty guy. Even with my ice cream, I do a little olive oil with salt – so that’s my choice when I have my options.”
Developing a palate or learning to appreciate food creativity can sometimes be traced back to a certain moment or event when the tastebuds came to life or the experience just clicked. For Wareheim, his moment happened at one of the most celebrated restaurants in the world, Alinea.
When asked about dining experiences and how they impact his perception of what food can be, he shared, “I mean Alinea started it all. It was kind of the cross-section of art, performance and food. I think what I’m turned on by, and what some chefs are doing, is going in the opposite direction -going back to their roots. Grandma’s cooking, and whole, simple foods, which I love to cook, as well. For example, when I go to Italy, and I go to a fancy Italian restaurant, I actually like to ask the chef for their pomodoro. The chefs are so touched by that, because it’s their grandma’s Pomodoro’s. It’s the best – and it’s not offensive to ask for it because they love celebrating their family recipes, it’s the coolest thing.”
While food trends ebb and flow, Wareheim believes that chefs’ ability to look at history, culture and connection that food offers is inspiring. He stated, “I think this reversal, going back to roots is really interesting and kind of next level.”
For this next food chapter, Wareheim is releasing a new book about steakhouses. While some people might envision darkened rooms filled with leather banquets and waiters who have been serving perfectly seared steaks for decades, that image is a far too narrow look at the diverse, nuanced, and inviting restaurant concept.
Wareheim explained, “I first set out to document 10 but ended up documenting 65! There’s so much beauty, history and interesting things. It’s very connected to America, and being unique, the mom and pop and immigrant American experiences. They’re all tied together with leather boots, a nice ribeye and Caesar salad – the classics, in my opinion.”
“There hasn’t been a big book on steakhouses, and I did it because when I travel a lot for shoots around the world, often times, steakhouses are the most comforting place. They are often very delicious, and even when they’re not, they provide you with that joy of being in that kind of environment. And the people who work there, some of them for 40+ years, I documented all of them and interviewed them. So, it’s kind of like their stories and a look at America as a whole.”
While the steakhouse might be a slice of Americana, there are other restaurant genres that deserve a moment to shine, too. When asked about the possibility of the supper club being his next literary concept, Wareheim said, “I love supper clubs and I love that concept. I have 3 new books that are ready to go, and they are all food related. I really enjoy the experience and have a lot more to say.”
Between his role as the KIND Snacks' stomach and new steakhouse book on the horizon, Wareheim is ready to tackle more adventures. He shared, “Tim Heidecker, my comedy partner, and I are writing a movie right now. I just finished writing a TV show that I’m really happy about – it’s not out yet, but super stoked!”
For now, the nutritious meets delicious story is waiting for everyone to enjoy. Whether it is a long lasting love affair for the stomach and the brain or a tasty treat for a quick dalliance, there is a KIND Snacks option waiting to be unwrapped and eaten.