podcast

#36: Why Chefs Are As Important As Doctors with Chef David Bouley

21 Oct 2019

As part of my trip to launch my new book ‘ Eat to Beat Illness’  in the US, I caught up with Michelin star Chef, David Bouley. Let me tell you about why this man is so special!

In 1987, Chef David Bouley opened his own restaurant, Bouley, in TriBeCa. Among many accolades, Bouley earned several four-star reviews in The New York Times, seven James Beard Foundation awards for best restaurant and best chef, named “Best Chef in America” by Herald Tribune, TripAdvisor Traveler’s Choice Awards “The Best Restaurant in the United States” and #14 in the world, 29 out of 30 rating in Zagat and ranked #1 in New York City for many years.

He is one of the most health-conscious chefs in the world, with a strong focus and research for diners with health concerns; Chef Bouley’s approach has won him a lifetime achievement award from Dr. Peter Green, Director of the Celiac Disease Center at Columbia University and a lifetime achievement award from Dr. Barry Smith, President of the Rogosin Institute and Professor of Clinical Surgery at Weill Cornell Medical College.

I hope you enjoy the podcast with Chef Bouley - we had a fascinating conversation for over two hours which was just fantastic and I’ve condensed the interview for you here.  I’m sure you will find the conversation super interesting to hear from a chef’s point of view.

We also did a wonderful Chef and Doctor event whilst I was in New York and you can find out more about these types of events that Chef Bouley hosts on his website - where you can also find a wealth of more information about the great man himself and all sorts of other events and such like that they are running in NYC - go check it out!

 

There is A LOT of evidence based, safe dietary and lifestyle change that we as practitioners can be confidently discussing with our patients. Listen to the end for a summary of our discussion and how to improve your overall wellbeing.

GUEST: Chef David Bouley

In 1987, Chef David Bouley opened his own restaurant, Bouley, in TriBeCa. Among many accolades, Bouley earned several four-star reviews in The New York Times, seven James Beard Foundation awards for best restaurant and best chef, named “Best Chef in America” by Herald Tribune, TripAdvisor Traveler’s Choice Awards “The Best Restaurant in the United States” and #14 in the world, 29 out of 30 rating in Zagat and ranked #1 in New York City for many years. One of the most health-conscious chefs in the world, with a strong focus and research for diners with health concerns; Chef Bouley’s approach has won him a lifetime achievement award from Dr. Peter Green, Director of the Celiac Disease Center at Columbia University and a lifetime achievement award from Dr. Barry Smith, President of the Rogosin Institute and Professor of Clinical Surgery at Weill Cornell Medical College. In 2015, Chef Bouley received the honorary title of “Japanese Cuisine Goodwill Ambassador,” a government award from the Ministry of Agriculture, Forestry and Fisheries for exemplifying the spirit of “Washoku,” meaning “harmony of food” in Japanese. Chef Bouley was also invited to be the commencement speaker for the College of Agriculture, Health and Natural Resources at the University of Connecticut. There, he received an honorary degree of Doctor of Humane Letters, “honoris causa.” Chef David Bouley - Biography Three Part Series - Japanese Cuisine Why Chef David Bouley Treats Food as Medicine Worth (article October 2019)

with Chef David Bouley
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