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"  6 A.M. I live with my boyfriend Daniel\u2014we&amp;#039;ve been together for 11 years! He doesn&amp;#039;t wake for another hour so I have to be really quiet. First thing in the morning, I&amp;#039;ll check up on my email and go through Instagram. I follow a lot of people in Japan and internationally\u2014design forums and artists and, of course, chefs. I follow chefs nationally and those from Europe and Scandinavia. Then I start my beauty routine. I use all Clarins products but I only wash my face at night with Clarins face wash. In the morning, I&amp;#039;ll only use ice cold water. It wakes me up instantly. Then I&amp;#039;ll get layered up and hop on my Bianchi bike to ride to my morning Pilates. I need this workout to get me through the long day. I have had a progression of bikes in the past ten years. I got my latest, a Bianchi. It&amp;#039;s so lightweight which is also key because my bike is in the basement of the building. I don&amp;#039;t leave it outside any more. 7:30 A.M. In an ideal morning I do make my own pro-biotic that I got from a friend in Hong Kong and she got in India. I use Battenkill dairy milk that I strain through a tea strainer. You&amp;#039;re left with a yogurt\u2014a drinkable yogurt. It&amp;#039;s like Kombucha, it&amp;#039;s an acquired taste. It also keeps my immune system really strong. 8:30 A.M. I take almost no time getting ready, and I&amp;#039;m out the door. My daily uniform is all-black or all denim. I&amp;#039;m a big leotard wearer. In the winter it&amp;#039;s high-waisted. I always wear crop tops and something high waisted. 9 A.M. I go to Ninth Street Espresso every morning with my business partner. It&amp;#039;s always 9 A.M. on the dot or a little earlier for a meeting. Our neighborhood coffee place is very neighborhood-y. It&amp;#039;s a great place to go to meet people. I met my business partner there. I&amp;#039;m there for thirty minutes to an hour. I order an Americano, black. They have really good scones too. I&amp;#039;ll treat myself to a cranberry scone. I need something that&amp;#039;ll keep me going. After coffee depending on the day I&amp;#039;ll be doing prepping, or menu writing\u2014we&amp;#039;re doing a lot more consulting. 10 A.M. First stop after that is the Juice Press. There&amp;#039;s a million in our neighborhood but I&amp;#039;ll go to the flagship on 1st and 1st or 10th and A. I get juices for clients and I&amp;#039;ll stock all of Marc&amp;#039;s staffers. I like to take credit for getting all of them hooked on Juice Press. I got Marc hooked. They have the best products. Their flavor combinations are the best. After, I&amp;#039;ll find fruits and vegetables at the local farmer&amp;#039;s market or go to get cheese. Marc only eats goat&amp;#039;s milk cheeses. I really like getting young goat&amp;#039;s milk gouda or an aged gouda. They have a romano that has a butterscotch flavor with salt. He doesn&amp;#039;t really have cheese often so I&amp;#039;ll get it for dinner parties. He loves meatballs and pasta. I use quinoa pasta\u2014he doesn&amp;#039;t really eat regular pastas. I&amp;#039;ll get fresh pastas at this place in Chelsea Market called Rana Pasta. They have a great variety. 11 A.M. I prep for Marc&amp;#039;s lunch. He has a breakfast every morning of oatmeal\u2014Irish steel-cut oats with honey and cinnamon\u2014which I make the day before and he reheats with his coffee. He&amp;#039;s not a big breakfast eater. He has coffee and a protein shake when he works out. He&amp;#039;s very fit and very healthy. For lunch, I go over to his house and cook there. I have a house key. He&amp;#039;s very much a creature of habit. In terms of lunch and dinner, it&amp;#039;s full of clean protein, greens, rice, or potatoes. It&amp;#039;s pretty simple and healthy. Figuring out how to change simple things with herbs and spices without changing the nutritional value is the creative part. He doesn&amp;#039;t like spicy things so I&amp;#039;ve had to learn how to introduce new flavors with spices and vegetables. He loves burgers and filet mignon as well, but this isn&amp;#039;t anything new. 1 P.M. I&amp;#039;ll serve his lunch at the office and I&amp;#039;ll bring cookies or order juices for his staffers sometimes\u2014lots of times they are sweet. Marc has a sweet tooth, which is really fun for me. He loves my pineapple upside-down cake or this carrot cake that is vegan and gluten free. 2:30 P.M. I&amp;#039;m usually always on the go on my bike after that. From meetings uptown to downtown, going to the East or West Villages, I&amp;#039;m constantly riding my bike. I&amp;#039;m not a big meal person but I will have snacks and juices constantly. Like these days, I snack on almonds, and my go-to snack is green grapes with sriracha\u2014it&amp;#039;s like a spicy, refreshing candy. I also drink a lot of water, carrying around a clean canteen which I&amp;#039;ll drink three of each day. 5:30 P.M. I&amp;#039;m usually at it again, off grocery shopping for another job or getting stuff for dinner. I feel like I&amp;#039;m always either grocery shopping, cooking, or washing dishes, riding my back to and from. Dinner is usually filet mignon or chicken. And he&amp;#039;ll always have spinach. A spinach souffl\u00E9 or avocado mousse or crispy spinach or some kind of starch like potatoes or rice. He&amp;#039;s not a fan of quinoa but sometimes I&amp;#039;ll sneak it or some fruit, like kumquat, in. It took me about six months to really get a comfortable approach to his eating habits. I was very communicative with a lot of questions at first\u2014and he was as well. I&amp;#039;m extremely professional with him. Though I&amp;#039;m with him in his quiet moments, it&amp;#039;s a different feeling than in a restaurant. If they want to talk, they&amp;#039;ll talk to you. I wont chat him up unless he wants to talk. I was really nervous when I first began because, with anyone you&amp;#039;re cooking for, for the first time, you want it to be perfect. I was also so excited to be working in a really beautiful kitchen. Everything was new and top notch. Now it&amp;#039;s my kitchen. He doesn&amp;#039;t cook at all. The first weekend I ever worked with him he wanted to have a barbecue. That day, I prepped downstairs and went up to the roof, which is the fourth floor. I turned on the grill and the door shut and locks. I&amp;#039;m locked out, with no phone. This is my first weekend working for him, mind you, and I started to panic. I&amp;#039;m up on the roof and no one is around. I&amp;#039;m yelling. I go over the ledge of the building to this dude and tell him I need help. Not only did I lock myself up, I had burners on downstairs, it was crazy. Long story short, Marc was so kind about it and came upstairs and was like, &amp;quot;oh my gosh, come down, no worries, we need to get this fixed.&amp;quot; I was like, this is it, I&amp;#039;m fired. From then on I knew that he was just a very humble person\u2014so very kind and forgiving. 9:30 P.M. I&amp;#039;ll come home after cleaning and cooking and will either be out catching up with a friend or with my boyfriend. Sometimes I&amp;#039;ll cook for him\u2014whatever he wants. I think the sexiest thing is to cook something you know is comforting for that person. For me, for a perfect end to the night, I want something light and delicious. Sushi or beautiful piece of fish. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.harpersbazaar.com/culture/features/a2078/24-hours-with-lauren-gerrie/>