Adding a Culinary Education to the Career Toolkit
Source: Jarry Mag
Dr. Colin Zhu is what’s called a locum tenens doctor—a physician who travels the country and works based on where doctors are needed. He’d always loved cooking, and with his mom being a doctor of Chinese medicine, he had an early appreciation for food and its medicinal uses. But as a medical student in the US, he got very little practical education about food for health.
“We were learning about chronic disease and the top killers in our country, and how they’re mostly due to food, lifestyle, diet,” he said, “but you receive very, very, very little nutritional exposure or education. For me, it was ten credit hours within the four years of medical training, and honestly that was just biochemistry.”