I'm celebrity chef Giada De Laurentiis. Here's a day in my life running my grocery startup and cooking for my family.

Giada De Laurentiis. Courtesy of Giada De Laurentiis This is an as-told-to essay based on a conversation with Giada De Laurentiis, a 55-year-old chef, restaurateur, and entrepreneur, based in Los Angeles. This story has been edited for length and clarity. I'm an Emmy Award-winning chef , cookbook author, restaurateur, and entrepreneur. After studying at Le Cordon Bleu in Paris, I worked as a chef and food stylist before Food Network reached out to me. My first show, Everyday Italian , premiered in 2003. I travel often for work, so when I'm home, I try to keep as much structure as possible. Here's a day in my life in Los Angeles. I set an alarm for 6:30 a.m. My dogs usually wake me up in the morning, even though I set an alarm. The first thing I do is let the dogs out, then I go to my 18-year-old daughter's room to make sure she's up for school. Business Insider's Power Hours series gives readers an inside look at how powerful leaders in business structure their workday. Reach out to editor Lauryn Haas to share your daily routine. I do 10 minutes of Transcendental Meditation to keep my anxiety at a minimum and start the day grounded. I aim to do it every day, though I can fall off the routine when I'm traveling or if something comes up with my daughter. I work out between 6 and 7 a.m. My goal is to hit 12,000 steps a day. I'll start with a 10- to 15-minute walk on the treadmill. Next, I'll do an hour of yoga five days a week, which incorporates strength training and weights. I've worked with the same trainer for about 10 years, who comes to my house, and the routine has morphed over time. Some days focus on stretching and breath work, while others include weights or mat Pilates . After that, it's crazy town. I start my Zoom calls and meetings around 10 a.m. De Laurentiis and a product from her grocery startup, Giadzy. Courtesy of Giada De Laurentiis Many of my meetings are focused on building Giadzy , my grocery startup. It began as a direct-to-consumer business importing Italian goods, and while we still do that, we're now shifting into retail. It feels like building a new business. I spend most of my day on calls talking about importing, inventory, marketing, and finance. I try to eat before 10 a.m. I try to squeeze in some calls with the camera off so I can have breakfast. I have bone broth with collagen powder every day, along with sourdough toast topped with avocado and flax seeds. I cook for a living, but breakfast is all about routine. I also have two Americanos a day, both before 1 p.m., otherwise I won't be able to sleep. Before lunch, I get back on the treadmill for another 15 minutes I do this to hit my step count, and then take my dogs out for a walk. Lunch is usually very light and mostly vegetarian, like a salad or soup. Occasionally, I'll have a chicken Caesar wrap from Erewhon. On Sundays, I do a lot of meal prep. I'll make lentils and keep them unseasoned in the fridge, along with salads like cabbage or shaved Brussels sprouts. I might prep a detox-style salad to last a few days, then mix and match what I have for a quick lunch. In the afternoon, I handle all my out-of-the-house appointments We're expanding into retail and are now in a few grocery stores in Southern California, so I visit regularly to check placement and create content. Two days a week, I have financial and performance calls for my restaurants. At least one day a week is dedicated to shooting videos for Giadzy, my restaurants, or brand partnerships. It varies by week, especially if I have appearances. I also travel about twice a month to visit my restaurants in Las Vegas, Chicago, or Scottsdale, which makes those days more hectic. That's why, when I'm home, I try to keep a structured routine. I aim to be home by 4:30 p.m. I take my dogs out for their last walk, feed them, and then make dinner. I try to cook dinner five days a week. I don't use AI for help with my recipes or cooking tips. Cooking for my family is how I decompress. Dinner is usually a balanced mix of protein, greens, and carbohydrates, including pasta, stews, or soups. I make a pan-seared, panko-crusted salmon that my daughter loves, usually twice a week, along with a sheet pan lasagna that's in regular rotation. After dinner, I check emails until about 8 p.m. Then I shift into winding down. After that, I focus on relaxing, whether that's family time and watching a show with my daughter and my boyfriend, Shane Farley, listening to a podcast, or taking a bath. My daughter always makes fun of me because my nighttime routine takes about 30 minutes — I floss, brush my teeth, take off my makeup, do my nightly scrub, and shower. I'll also do a bit of stretching and some red light therapy before bed. I fall asleep around 11 p.m. and wake up to start all over again at 6:30 a.m. To relax over the weekend, I hang out with my dogs, take long walks, swim, and have family dinners. Read the original article on Business Insider