How Chefs Can Be Doctors, and Doctors Can Be Chefs with David Bouley

The Dr. Hyman Show

Dr. Mark Hyman

Health & Fitness, Nutrition, Medicine

4.6 • 8.7K Ratings

🗓️ 10 July 2019

⏱️ 65 minutes

🔗️ Recording | iTunes | RSS

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Summary

Many of us are in the middle of an identity crisis when it comes to what we eat. We’re pulled one way or another about macronutrients and labels, all the while missing the most important concept of all: food is medicine. We can align our foods to feed our health and get incredible flavor and variety all at once. We can cook our way out of illness and overcome the fear and overwhelm of dietary choices by getting more personal with our kitchens.

There’s no one better than the world-renowned Chef David Bouley to dive into this topic with— he’s this week’s guest on The Doctor’s Farmacy. 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; he was named “Best Chef in America” by Herald-Tribune; he received the TripAdvisor Traveler’s Choice Awards “The Best Restaurant in the United States” and #14 in the world; a 29 out of 30 rating in Zagat, and ranked #1 in New York City for many years. Chef Bouley is known as one of the most health-conscious chefs in the world, with a strong focus for diners with health concerns. He is currently contracted for a new book, Living Pantry, that will provide the building blocks for home cooking to deliver great taste and health benefits with easy execution.

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Transcript

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0:00.0	Coming up on this week's episode of the doctor's pharmacy.
0:02.8	The whole idea of chef and doctor, really, they are the same.
0:10.4	Welcome to the doctor's pharmacy. I'm Dr. Mark Hyman and that's pharmacy with an F-A-R-M-A-C-Y
0:16.3	a place for conversations that matter. And today's guest is chef David Boulet, who I've known for
0:20.5	a long time. It's one of the top chefs in the world, has taught me so much about food as medicine.
0:26.4	As a doctor, I spent my life studying food as medicine and the things I learned from David,
0:30.0	I never learned anywhere else. He's an extraordinary guy. His restaurant, Boulet, in Tribeca,
0:35.4	was really the number one restaurant in New York for a long, long time. It was, I think, the best
0:40.6	restaurant in the United States. It was 14 in the world. It is really an extraordinary place.
0:47.3	I've eaten there many times. He's been named the best chef in America by the Harold Tribune.
0:52.8	He's one of the few chefs in the world who understands the role of food as medicine in a way that
0:57.6	even I learned from using innovative novel and creative ingredients from all over the world that
1:03.4	create transformations in the body and healing in ways that are not typical and that combine
1:10.3	incredible flavor and deliciousness with incredible healing that makes people feel good after
1:16.0	the restaurant instead of feeling like a food coma problem. His approach, one of my lifetime
1:21.2	achievement award from Dr. Peter Green, who is the director of Celiac Disease at Columbia,
1:25.2	a lifetime achievement award from Dr. Barry Smith at the Rogueson Institute and he's a professor
1:31.1	of clinical surgery at Wild Cornel Medical College. He's had the most extraordinary career.
1:36.9	His latest project is a new event venue where I do events with him called the Chef in the doctor's
1:44.4	series. We'll talk about that, the Boulet Test Kitchen. He's got Boulet at home, which is this new
1:49.9	restaurant concept and there's three 14-foot kitchen counters where guests,
1:54.5	Dime with Chef, preparing their meals on domestic appliances right in front of them. He's
	...

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