Coming up on this week's episode of the doctor's pharmacy.

The whole idea of chef and doctor, really, they are the same.

Welcome to the doctor's pharmacy. I'm Dr. Mark Hyman and that's pharmacy with an F-A-R-M-A-C-Y

a place for conversations that matter. And today's guest is chef David Boulet, who I've known for

a long time. It's one of the top chefs in the world, has taught me so much about food as medicine.

As a doctor, I spent my life studying food as medicine and the things I learned from David,

I never learned anywhere else. He's an extraordinary guy. His restaurant, Boulet, in Tribeca,

was really the number one restaurant in New York for a long, long time. It was, I think, the best

restaurant in the United States. It was 14 in the world. It is really an extraordinary place.

I've eaten there many times. He's been named the best chef in America by the Harold Tribune.

He's one of the few chefs in the world who understands the role of food as medicine in a way that

even I learned from using innovative novel and creative ingredients from all over the world that

create transformations in the body and healing in ways that are not typical and that combine

incredible flavor and deliciousness with incredible healing that makes people feel good after

the restaurant instead of feeling like a food coma problem. His approach, one of my lifetime

achievement award from Dr. Peter Green, who is the director of Celiac Disease at Columbia,

a lifetime achievement award from Dr. Barry Smith at the Rogueson Institute and he's a professor

of clinical surgery at Wild Cornel Medical College. He's had the most extraordinary career.

His latest project is a new event venue where I do events with him called the Chef in the doctor's

series. We'll talk about that, the Boulet Test Kitchen. He's got Boulet at home, which is this new

restaurant concept and there's three 14-foot kitchen counters where guests,

Dime with Chef, preparing their meals on domestic appliances right in front of them. He's

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