Coming together to start the discussion is the first step. Hospitals, doctors, registered dietitians, chefs, patients, and family members all need to be involved. Progress will follow and hopefully programs like these will become the new normal.
This past year training and representing my country as the Bocuse d'Or candidate has been one of the most exciting of my life. It fostered an enormous sense of pride and community at The Greenbrier, allowed me to grow as a person and a chef.
Americans have never even cracked the top ten in the Bocuse d'Or despite the increased quality of high-end American gastronomy and the numerous accolades received by the country's leading chefs. It's an anomaly Daniel Boulud and Thomas Keller have been working furiously to eliminate.