Tasting is not the same as eating. I tend to like working "lean", ie. not on a full stomach. That's not to say I don't eat before work, but usually it's fruit or eggs or something in the morning. Live off of coffee at work and then might eat a decent meal at night. Tasting at work is exactly that, it's tasting. Like I said I'm not big on eating at work but I suppose I could understand if you're on the pastry section every day and have a sweet tooth...
All that being said I've never found kitchen work to be that great of a workout. Unless you're putting away alot of stock on a daily basis or have a gigantic kitchen (ergo lots of running) it's not much better than walking around for 10 hours a day in sweltering heat. Obviously working out and trying to stay fit has a host of benefits beyond not being overweight. As an aside weight is not a reliable indicator of general health in the first place.
Beer is almost exclusively empty calories they abound. I think the average beer is like 3 or 400 caloies. x15?
Alcoholism is a terrible thing.
Stay away from drugs. People like to glorify that part of the industry but actually it is horrible. Not a reliable or safe way to control your weight or energy for work. If you need drugs to work in your particular capacity you should reevaluate what you're doing. Hard drugs anyway
I know alot of chefs who run to and from work, that's not a bad way to get in some exercise, or cycling if your pride can handle it.