Chef Dave - Standing MB input thread...

This all sounds very Susan Maria Bariatric Eating to me. Another. Professional Post-Op. I'll pass and advise my friends to do the same but good luck to you. By the way "Chef", where did you get your training? Where have you worked?

I say good luck to anyone who has a business endeavor. However, I just somehow find the notion that a person needs to have a registered dietician look over a recipe before it is "okay" a little bit insulting.

Food science is pretty simple: 

1. Does it taste good? If not, don't eat it. End of story, if it does taste good, go to step 2:
2. Does it meet your dietary requirements? If not, modify it, mourn it, or eat it anyway. If it does, go to step 3: 
3. Share the recipe freely so that others might enjoy something that tastes good and meets their requirements.

It doesn't take rocket science to know if something meets a person's nutritional requirements. It doesn't take a degree, or a certificate, or a website endorsement to know if something has good or bad fats, good complex carbs or simple less ideal carbs, fiber or no fiber, Good, bad, or indifferent protein.

I LOVE THIS!!!

I'm glad that understanding food came so easy for you. I only wi**** came that easy for the majority. Just think no need for weight loss or weight loss surgery. Now that would be a slice of heaven for everyone who has and is still fighting the disease of obesity.

A registered dietitian (RD)[rej′istərd] is defined as a
a professional trained in foods and the management of diets (dietetics) who is credentialed by the Commission on Dietetic Registration of the American Dietetic Association. Credentialing is based on completion of a BS degree or MS degree program, an approved dietetic internship, and passing a registration examination.

I first hand think that RD's get a bad rap. I am not one, but know the importance of their profession. Without a dietician not just weight loss, but heart disease, diabetes, and high cholesterol just to name a few would be out of control. We must eat to live and understanding the nutritional side of food keeps people with many health related issues in check and living healthier lives. This is why since the very first recipe I ever wrote I knew nutritional facts where a must. Some may not need to use the nutritional labels but for most it definitely helps when trying stay on track with their surgeons and ASMBS guidelines for success.

I'm glad to be working with Obesity Help to provide nutritionally sound recipes, and yes approved by a RD in OH magazine, Newsletters, and on my Chef Dave group page all for FREE.

As a reminder if any of you have recipes and want to know the nutritional info or would like their recipe converted to a healthier alternative send them to me and Vicki and I will be glad to help you with them for FREE of course just another benefit for OH members

Dave, I think your snide reply was intended for Lady Lithia, as I was only agreeing with what she'd written. HOWEVER---

I take real issue with the idea that "understanding" food would do away with the need for WLS. While it's true that many people really DON'T "understand food", there are also many, many people who DO---because we've struggled with it most of our lives. But "understanding" food will NEVER fix an over-efficient metabolism, kill constant, grinding hunger, or even give us the strength to always make the best possible choices.

 

Hi everyone.... Hello MsBatt I just wanted to say I agree with you 110%!! Understanding food comes with the territory. As for it will fix anything I don't think it ever will. Some see food and its all they want others see it as a curse. We are all differant but yet the same.
I had the surgery Sept 29 2010. I almost died twice. It was hard as it is for many. We learn to deal with it all and we need to understand that we control what we eat.
It's not some "CHEF" that will make us lose its ourselve!
As for paying $24.95 so we can get some recipes Heck No and as for sending this "CHEF" our own recipes so he can tell us what to change in it or help us to make it better yeah seems more like he will put itt in his next cookbook to make more money come on now!

I use to be only 175 lbs back in 2000 when I got married. Somehow down the road I found out I had a slip,crush and herniated disk then they told me I had fibromyalgia. then the wheelchair came. What a life no understanding or not understand food will help that!
Take care cause we care
Denise

You know, this one reminds me.... even here on the OH web site, it wasn't TOO many years ago that a few drop down options used "Dietician/Nutritionist" interchangeably -- 'cause I didn't know any better at the time. I'm interested in compiling some master directory of all the different titles WLS patients are likely to come across these days.

In any case, the RD degree is solid stuff.

I noticed the scuba diving picture. I love to Scuba Dive I use to live in Florida before moving to Oklahoma. I have known Susan since she wrote her book. Not only the recipes, but check out her e-store for weight loss already prepared foods, and supplement items for sale.

Great question. I received my culinary degree from The Florida Culinary Institute in West Palm Beach Florida. I then went on to work at the 5 Star 5 Diamond hotel The Breakers. 5 years later I was hired as the Executive Chef for Omni Hotels. All the while I kept gaining weight. I was then hired in as the Executive Chef for Hippocrates Health Institute a premier Vegan Vegetarian resort founded by Ann Wiggins one of the forefront pioneers in the Vegan movement. I had the honor of preparing food for Coretta Scott King, a Buddhist monk from Thailand, and many cancer patients turning to all organic non-processed foods to help in healing. I lasted a year and found I still loved meat. I also was a private chef for an amazing family in Naples Florida for 3 years before I underwent Gastric Bypass Surgery.

After weight loss surgery I can remember sitting in Nutrition class being told how many calories to eat and to watch out for fat and sugar, but not given much info in how to prepare my foods. I was fortunate enough to have Dr. Robert Marema as my surgeon who had the vision of taking nutrition to the next level and he asked me to provide cooking classes for his patients. It was very rewarding. After my first book which is no longer in print was released I was tagged as "The World's First Bariatric Chef" a badge I wear proudly. Thanks for asking to hear my story. Like me everyone has a great story to tell.