Curious to know how celebrities squeeze fitness into their daily lives? Want to know the secrets of the stars? Bi-weekly, our That's Fit fitness expert Fitz sits down with the celebs we want to know more about, and digs out their great and not-so-great methods to staying healthy.

Mmmmmm. Just the mention of Chef Jens Dahlmanns's name puts my mind in ecstasy. His is the name of the man who created what I'd choose as my 'last meal.' He's the premier Chef of Disney's signature restaurant The California Grill, who also oversees a staff of award-winning chefs atop Disney's Contemporary Resort. Chef Jens was classically trained in European kitchens and worked for Le Cirque 2000 in New York City and Cafe 'L Europe in Palm Beach, Florida, before joining Disney in April 2004.

We first spoke on the phone a week before I was to dine at his spectacular grill. From a fitness trainer standpoint, he gave all of the 'right answers.' Not that he was contrived, but his stance on cooking is what I would wish to hear. If you've read my features before, you'll know that I preach the importance of lean fresh foods. Read on to see how dead-on Chef Jens is to that style of eating. From a regular gal's point of view, it was just really exciting and fun to hear Chef Jens talk about food. He described white asparagus the same way most men would describe a beautiful woman. I could imagine what each item tasted like as he described them.

My experience at The California Grill was almost indescribable. Chef Jens and his staff were pampering to say the least. He greeted me with a sample of the white asparagus he gushed about, and I knew I was in for something special. The combinations of flavors and textures were to die for! I relished every bite and cleaned each and every plate that landed in front of me (highly unusual for me). The man knows how to make fresh food taste divine. The advice he gave in this interview is exactly what I, as your online Fitzness Trainer, want you to follow. Chef Jens just knows far better than I, how to make all of the healthy stuff taste heavenly.

Fitz: How much does "healthy" influence the foods you create for your menus?

Chef Jens: Healthy actually has a lot to do with our menu. First of all, Disney has set an initiative for enhancing our menus in a healthy way, so across all of the Disney parks and restaurants you'll find better choices. On my part, I'm always driven by what's fresh in the market. We create meals based on the season. At the California Grill, our menu changes according to what foods are in season. Fresh food equals leaner and "cleaner" food. I never use processed ingredients.

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Adding salt to your food is generally frowned upon--that dreaded sodium is no good for your body--but that doesn't mean you should throw out your salt shakers. According to Mark's Daily Apple, here are some interesting ways to use salt:

• In your shoes: Putting a pinch of salt in your shoes will help reduce odor. Who knew?
• On your hands: Mix some salt with white or malt vinegar and rub it in your hands to get rid of the smell of chopping garlic or onions.
  
• On your apples: Submerging apple slices in a solution of cold salt water will keep them from going brown without compromising taste.
  
• On bites: A paste of salt and water will help relieve itch and pain associated with bee strings and mosquito bites.
  
• In your coffee: A small pinch of salt will take away any bitter taste in your java.
  
  

There are lots more ways to use salt -- head over to Mark's Daily Apple for more great tips.

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There are all kinds of foods that kids don't like or won't eat, and although most of those disappear as people get older, as adults we all still have a variety of different taste preferences. For example brussell sprouts are famously on the "yuck!" list due to tasting strong and bitter, but then there are some who really like them. So how is it that certain people taste bitterness when others don't? Is it all in our heads, or is there another explanation?

Researchers at the UT Southwestern Medical Center in Dallas are looking into it and finding variations in the genes responsible for bitter-taste receptors, which they believe account for different people liking different things.

So I always thought beer, another one of the examples of "bitter" flavors, was an acquired taste, but maybe there's more to it than that.

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