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HEALTHY LIFE: DIABETES
November 11, 2012
By BARB RANDALL
Pamplin Media Group
C
hef Chris Smith, also known as the
Diabetic Chef, will hold a Diabetes
Academy on Nov. 12. The event be-
gins with a reception and light
snacks at 5:30 p.m. and the program begins
at 6:30 p.m. in the Community Health Edu-
cation Center at Legacy Meridian Park
Medical Center.
Smith learned that he was a diabetic in
1993, while a student at the Culinary Insti-
tute of America.
“I was experiencing extreme thirst, had
severe cramps — in fact, I was being treated
for what was thought to be an ulcer. I lost 30
pounds in six weeks,” Smith said. When he
was diagnosed as being diabetic, he made it
his mission to cook in a more healthful way
to manage his diabetes.
“Nutrition plays a critical role in manag-
ing diabetes,” Smith said. He said that dia-
betics trying to eat more healthfully
shouldn’t feel isolated or segregated from
the rest of their family. “It’s a great lifestyle
and everyone will benefit from eating more
healthfully.”
In the Diabetes Academy presentation on
Nov. 12, Smith will share information on
what he calls Nutritional M.V.P., or Nutri-
tional Moderation, Variety and Portion Con-
trol, which Smith considers are key factors
to successful adopting a more healthful life-
style. Eating a variety of different food items
should be part of every meal; eating foods
when they are in season guarantees a vari-
ety will be consumed over the course of the
year. Portion control is taught by making
patients aware of the measuring tools they
carry with them: the palm of the hand is
equal to a serving of protein, a fist equals
about one cup of vegetables, etc.
As a chef, Smith recognized the need of
improving and redefining what we eat, as
consumers. We want flavor and quality,
which he believes are achievable by the gen-
eral public with an easy training. He will
demonstrate how to make low-carb, full-fla-
vor dishes and share recipes at the work-
shop.
“I teach a few basic techniques that make
all the difference to how foods taste,” Smith
said. “Searing meats and vegetables causes
them to caramelize, which develops flavor.
Grilling is another technique that adds fla-
vor without adding salt or fat to the food.
Reducing homemade chicken stock by about
75 percent creates a deep flavor.” He said
that sautéing and roasting are other meth-
ods of cooking that are diabetic-friendly and
produce delicious results.
“The methods are very easy,” he said.
“They get people back to cooking and get
them away from eating convenience foods. I
encourage people to eat as natural and as
fresh of foods as they can find.”
Smith said a team approach to changing
diets includes support from a diabetic’s doc-
tor, certified diabetic educator or registered
dietician, spouse and family.
“Diabetes is one of the few diseases you
can manage and control,” he said. “It is em-
powering — you can get information and
educate yourself. We want to share this in-
formation and expertise with patients and
their families.”
The Diabetes Academy is free and open to
the public; pre-enrollment is not required. In
addition, to Smith’s presentation and dem-
onstration there will be presentations on
Diabetes 101 and Staying Healthy by Certi-
fied Diabetes Educators.
The Diabetic Chef will teach you to cook, eat better
SUBMITTED PHOTO
Chef Chris Smith, The Diabetic Chef, will be at
Legacy Meridian Park on Nov. 12 for a free cooking
demonstration and educational workshop.
“The methods are very easy. They
get people back to cooking and get
them away from eating convenience
foods. I encourage people to eat as
natural and as fresh of foods as they
can find.”
— Chef Chris Smith
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