Chef Shoop is part of a team of oncologists, naturopathic doctors, nutritionists, mind-body specialists and therapists that use a whole-person approach to ensure optimal nutrition for their patients. This approach is based on the fact that cancer does not affect one part of the body but rather the body as a whole — as well as all aspects of patients’ lives.  He says: “Our purpose is so wonderful and beautiful…really it’s about two Ls — loving and listening.”

Note: Personal and private chefs may specialize in a specific health area, for example preparing gluten free meals or tasty food for those living healthily with diabetes.  Even folk yearning to shed a couple of pounds can be helped to slimness with the aid of a personal chef.  Do you remember how much weight Oprah lost? And her cook’s cookbook sold literally millions of copies.n

Reese Schonfeld was a very big shot back then. He was managing editor of United Press Movietone News, Vice President of United Press International Television News. He founded the Independent Television News Association, the first satellite-delivered television news service. With his pal Ted Turner, he created CNN and served as its first President. Today more people watch the TVFN than CNN!

Today close to 100 million households can tune in to the Food Network.  There are stations in Atlanta, Los Angeles, San Francisco, Chicago, Detroit and Knoxville.  There are viewers in Canada, Australia, New Zealand, Korea, Thailand, Singapore, Philippines, Monaco, Polynesia and Great Britain.

What is turning this huge audience on to all these American Culinary Idols? It’s Big Boy Mario Batali, the Nasty Bits of Anthony Bourdain and Paula Deen, the Southern Belle who could dare serve grits with grape jelly and red-eye gravy. And Sandra Dee as she concocts a store-bought package of lady fingers, a plastic container of vanilla pudding, a whisper of artificial rum flavoring, a jar of jam and a squirt of whipped topping and declares it “mostly homemade.”

And the Barefoot Contessa who cooks for her well-heeled pals.  And the perpetually smiling Giada (with her revealing cleavage alluring generations of boy culinary students). And the lovely Lydia and La Bella Nigella and sweet Sara M. and  perkily determined EVOO’d Rachael   — American Eye Dolls almost all.

The food network is shamelessly derivative.  Science channels are morphing into the food channel. So are the travel programs and adventures in survival. Competition is hot. Quick.  Who can make the best ice cream while marooned on a blazing tropical island where there are no utensils and ingredients, (don’t even think of using the palm  oil).  You have just 30 minutes before the scheduled arrival of 2,602 Carnival Cruise line passengers.  The winner is…pause…pause…wild applause for the Instantly Iced Sandy Snapping Turtle Smoothie.

Who’ll take the cake for transporting turrets of spun-sugar from here to there without dropping it?  Who will be the judge of the judged?  Who will deliver forth the next incandescent banality?

Paddy Chayevsky, who wrote about the television as mass madness wouldn’t have believed just how completely mad the medium has become. We have traveled light miles from the simplicity of the Pillsbury bake-off. We remember our beloved Julia who inspired three generations to just go into the kitchen and cook.  How we yearn for Jacques and the Galloping Gourmet, (but not the frugal one.)

The genie is out of tube and we are spending way too much time searching for the next Aladdin with a new lamp to rub.We don’t want to watch anything remotely serious or educational. Just bring on the new game, the new competition. The new STAR.

If the job of celebrity TV chef appeals to you, first take media training, then try to get a start at a small television station, then study giraffes so you will be able to stand head and shoulders above all others.  Bam!

In the last semester one fellow said he just wants to ride his Harley and write about food. He’s landed a column at a biking magazine!

This is the first day of the new class at the CIA. It is an elective and 27 students have enrolled.  This is what I’m planning to say:

May I begin by asking you to look at the person seated next to you. And to the person seated in front and behind you?

Immediately you’ll see there is nobody in the world who looks like you, thinks like you or has had the same experiences you have had. You are unique. And special. And as Christopher Robin said to Winnie the Pooh:

Promise me you’ll always remember you’re braver than you believe, and stronger than you seem, and smarter than you think.  So to echo President Obama: Yes you can!

This should get us ALL FIRED UP AND READY TO GO!

Teaching this class is what I love to do.

“Good Food Jobs is a gastro-job search tool, designed to link people looking for meaningful food work with the businesses that need their energy, enthusiasm and intellect. We post opportunities with farmers and food artisans, policy makers and purveyors, retailers and restaurateurs, economists, ecologists, and more…”

Go to the site for information about the conference planned for February in NYC.

In a January 5^th article in The Tribune, Nancy Maes resports: Gemini Birstro and Rustic House is serving offer a trio of gelati: rosemary Irish cream; casatta with dried fruits and nuts in a cinnamon orange base; and honey chestnut. $7.  Big Jones’ Paul Fehribach created a sour orange sage sorbet paired with sweet potato pie. There’s also a chocolate chili ice cream served with chocolate bread pudding, garnished with salted caramel and chocolate sauce. $8 sorbet with hints of cinnamon, allspice and clove. Another is a vibrant orange persimmon pudding ice cream, inspired by the fruit that its originator ate growing up in northern Indiana. She says it has a flavor like that of a pumpkin combined with a citrus fruit, enhanced with cinnamon, nutmeg and orange zest. Another choice is a dark chocolate ice cream laced with a burgundy-colored ribbon of house-made fig jam, created with dried figs, red wine, honey, orange zest and balsamic vinegar.

Yum.  Who sez ice cream is only for summer days?

By the way, even small dairies employ a professional ice cream taster who may be asked to suggest new flavors too.

I recently came across an article in the Los Angeles Times about Katherine Montero who describes herself as an ice cream sommelier.

She graduated with a business degree from Harvard University and an interest in molecular gastronomy and biology. She’s created a job working with a chef in an ice cream laboratory in Miami.

They’ve dreamed up some truly weird flavors including pizza ice cream: a combination of basil and tomato marmalade served with a curl of parmesan cheese. There’s also maple syrup served with a strip of crisp bacon and chocolate mole ice cream. Those who yearn for vanilla may be out of luck but there is a never ending parade of people who are willing to try anything, at least once.

I mention these things because if you can identify the thing you truly love, you can scoop up a career wrapped around the object of your affection.

As the nation focuses on health care there will continue to be, increasing concentration on food that is good to eat and good for the health of the nation. By this, I don’t mean low calorie, low fat, low cholesterol, and low salt foods but in enthusiasm for sustainable farming and locally accessed fruits, vegetables and meats. Those who can afford the best are opting for artisanal and minimally processed foods.

There is mounting interest in good, not too costly, healthy (as opposed to health food) options everywhere. This is a worldwide trend and offers job opportunities both in industry and private enterprise. For some of these positions it helps mightily to have obtained a degree from a culinary school but is not always necessary. A cheerful disposition may be more persuasive than a certificate.

• Healthy food is a concept that is gaining traction in company cafeterias (Google and Facebook are among several companies that employ full-time chefs who provide free food for their employees. This is a growing trend among businesses that want to keep their employees happy. Some companies even offer take-out food for dinner too.
• Healthy food choices are taking up more and more shelf space in supermarkets where chefs prepare meals ready to be cooked (or simply reheated,) at home. Wegman’s, one of the best companies to work for in America, has even installed bistros in their fabulous supermarkets.)
• Top chefs are cooking in airport restaurants.
• Employment can be found cooking for congregations who are encouraged to meet and greet each other at the conclusion of religious services.

• A gardener sells gift bouquets of the herbs he grows himself. He takes orders online and sells to individuals who visit his farm. His clients include restaurants that use the bouquets (tied with a lavender-colored ribbon,) instead of flowers on the tables. (Guests are invited to take home the bouquets and many of them are delighted with the gift.)  He also offers rosemary, the herb of remembrance, to florists who include this and other fragrant herbs in bridal bouquets.
• A former butcher caters large parties: he roasts whole suckling pigs.
• A former television producer offers media training for chefs, spokespersons and everyone who is selling anything.
• A nutritionist offers cooking classes for diabetics and those on gluten-free diets. She is an adviser for post-gastric bypass patients and children with eating disorders, cancer patients and others who have special dietary needs.
• A home cook provides healthy breakfasts and lunches for kindergarteners.
• A baker sells brownies, cookies and other goodies from a kiosk at the movie house.
• A Mom landed a job teaching table manners to culinary students.