Chef Chuck returns to discuss the vital role that whole foods play in healing and nutrition. With a focus on family health, he shares insights from his journey as a medical chef and cancer survivor, emphasizing the importance of preparing delicious meals that everyone can enjoy. Chef Chuck highlights the alarming trends of pre-diabetes and autoimmune diseases among younger generations, stressing the need for awareness about what we eat.
Moreover, Chef Chuck dives into the evolving beverage industry, noting a significant shift as many Americans opt for non-alcoholic options. He introduces the concept of seasonal ingredients and local pairings, particularly from the Yadkin Valley region of North Carolina, which showcases the rich diversity of domestic grapes. This episode is a treasure trove of knowledge for anyone looking to improve their diet and make informed choices about food and beverages.
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Welcome, welcome to the best five-minute wine podcast with Forrest Kelly.
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Because we realize that the only healing, the only anti-inflammatory healing that the
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body needs comes from whole foods nutrition, and the more that we have that, the better
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that our society is, the healthier that our society is, and we can get back to really
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working on the child's overall health and the youth's overall health, and their parents
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too, and grandparents in some cases.
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You know, I've helped whole families.
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When someone's been given a diagnosis like diabetes, it's not the end, it's the beginning
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of a healthcare journey, and part of beginning a journey like that as a professional medical
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chef and medical meal chef that had that lived resilience within me as a cancer survivor,
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in my case, I'm able to kind of apply these aspects of just trying to normalize this food
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and not make it taste so bland or unhealthy, or you make it taste like regular food, and
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the whole family is willing to journey with you in this environment that I work in.
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So I usually take the whole family along when we go into a medical meals journey together.
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That's the way to do it, to help out with sustainability down the road.
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Absolutely, and you know, I mean, there's generations that really, they may be showing
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pre-diabetic choices at this point in time, may have been diagnosed to one degree or another
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with pre-diabetes, or in some cases, autoimmune disease and other types of intestinal, gastrointestinal
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types of issues at a very young age.
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In fact, you know, my clients are getting younger and younger, not older and older.
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It's really points to the food supply in our society and to the convenience factor that
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surrounds them in schools and daycares and in various religious organizations, wherever
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they're spending their time, sports and athletic clubs, they all have this convenience factor
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of food, and people just take it in thinking that they're eating healthy food, but they're
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They're eating processed food and a lot of sugar, a lot of added sodium, a lot of added
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preservatives to the food themselves, what they call food anyways.
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You know, my whole career for the last 26 years has been combating those aspects of
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what our society supposedly calls food.
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I still have my comfort foods that I go to every once in a while.
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I think everybody does.
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Everybody has a cheat sheet, but we shouldn't be eating like that all the time.
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We program them in for clients.
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I program in at least four cheat days a month for my clients when we're doing a 30 day plan
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together or 60 or 90 day plan.
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I mean, at least 12 days, at least of, hey, eat what you want on these days.
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Let's make sure we focus on inflammation.
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Make sure that we focus on on the after effects of, you know, like I get clients, they want
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They want to go out to their favorite restaurants.
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And I say, you know, be mindful of what's on the menu.
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Be mindful of the ingredients that you're sensitive to.
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Ask the appropriate questions of the service staff.
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And you know, in the case of beverages, it's the same type of thing.
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I'm seeing a shift in the beverage industry like I've never seen in my career where we've
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got entire generations of grown adults that are not touching any type of alcoholic beverage.
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So you know, in the old days, the restaurant business used to be able to make a lot of
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That's where you're that's where you were making a significant profit from wine and
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beer sales and out and liquor sales.
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But there's entire generations of Americans now that are completely avoiding that aspect
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So we have to kind of make up with, you know, different mocktails and craft types of kombuchas
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and fermented beverages and things like that that are not fully fermented, like say a liquor
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drink or wine or beer would be.
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So it's really been a challenge these last, say, five to six years post COVID to kind
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of get into the aspects of what are the general American public looking for in search of food
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So we've got the tasting menu, the resort chef clean mountain cuisine.
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Okay, ladies and gentlemen, get ready to buckle in because this is some hardcore stuff here.
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I don't even recognize half of the items on your menu.
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Go ahead and tell me about that.
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Well, we're very, very excited to be pairing seasonal ingredients on the resort chef is
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based in Boone, North Carolina, which for those of you that have never traveled to North
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Carolina, that's kind of the region that it's right at the western tip of the Piedmont of
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North Carolina or the beginning of the Appalachian Mountain chains and the Blue Ridge Mountain
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chains here in North Carolina.
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We're hundreds of years into the cuisine up here.
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A lot of the cuisine that I designed this menu around is found locally here in our region.
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And I talk with my clients a lot about diversification in their diets with seasonal ingredients.
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And so we've kind of taken this with not only seasonal ingredients, but we're also taking
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the seasonal ingredients and pairing wines from our region.
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The region is called the Yadkin Valley region of North Carolina, and every type of grape
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you can imagine that grows domestically in the United States is grown in this region
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We're very, very proud of it.
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The Appalachians been established now for almost, I'd say somewhere in the neighborhood
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of at least almost three decades.
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Thank you for listening.
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