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Bettendorf, Iowa
Growing up in Los Angeles offered to me a culinary experience I will always cherish. Family cooks and guests in my home were experts in preparing Jewish, Mexican, Middle and Far Eastern, and traditional dishes, which gave me a love for food and the creative outlet it provided. After graduating from the Culinary Institute of America in 1976, I began my journey as a professional chef. In 1998 I was diagnosed with type 2 diabetes. Much of what I heard in those early day was about the foods that... Full Bio
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Height: 5’ 11”
Weight: 220 lbs.
 

Bio

Growing up in Los Angeles offered to me a culinary experience I will always cherish. Family cooks and guests in my home were experts in preparing Jewish, Mexican, Middle and Far Eastern, and traditional dishes, which gave me a love for food and the creative outlet it provided. After graduating from the Culinary Institute of America in 1976, I began my journey as a professional chef. In 1998 I was diagnosed with type 2 diabetes. Much of what I heard in those early day was about the foods that were prohibited. I suspected that my days of good eating were over, yet as I worked through my ups and downs, I came to realize that the selection of foods I could and should eat was vast and included many of my favorite. This motivated me to attempt to create delicious, diabetic-friendly dishes that were also easy to prepare. My recipes celebrate great-tasting food that both diabetics and non-diabetics can enjoy. My cookbooks are filled with tips, tidbits, and humorous anecdotes that I hope will make cooking fun!