February 24, 2009

• Chefs Versus Doctors: Or, Physician, Feed Thyself!

  Medicine is a science, and yet countless writers throughout the ages have referred to it as an art. And the truth is, it’s both. Often there is a strict protocol to follow in dealing with various circumstances, but the art comes in learning when or equally important, when not to apply it.

  You know what other field is eerily similar in its dual art and scienceability? Cooking. That’s right, I think the same instincts that make great chefs have a lot in common with the instincts that make great doctors. And given that one of my hobbies is the culinary arts, as you may have noticed from the cooking with almost Dr J posts…it got me to wondering…what other similarities are there between doctors and chefs?

  1. We both have white coats and funny hats that identify us to the general public.

  2. Both require intensive training for years with a clear hierarchy of ascent.

  3. Skill with sharp instruments is necessary for both professions-at least if you are in surgery.

  4. We both work long hours, including nights and weekends.

  5. If we both do our jobs right, our clients walk out feeling better than when they walk in.

  6. Classic texts: We have Harrisons, they have Lourousse Gastronomique.

  7. We have to be able to work quickly and do many things at once.

  8.We have to have good instincts (from tons of experience) about when to add medications/ingredients, take things away, or let something stay as is

  9. We have to be able to design a plan of action meticulously and carry it out flawlessly, timing and all, but also solve problems on our feet, quickly, and move on to a totally different plan if necessary.

  10. Our work is often physically, mentally, and emotionally exhausting because we work with our hands, arms, legs, and backs as well as our minds and hearts.

  Then again, while cooking is my hobby, medicine is my career, and there are many aspects of the career that dont quite transfer over:

  1.Doctors should not take care of family members, but chefs should (and do) cook at home

  2. They don’t have to worry about malpractice.

  3. They cause food poisoning, we cure it.

  4. Americas Next Top Doctor? Nah, it’d never fly…

  5. We have lots of food comparisons (“A fibroid the size of a grapefruit”), they dont have medical comparisons ( a steak as good as a benign tumor).

  6. We call a thymus a thymus. They call it sweetbreads.

  7. We call it fatty liver disease and treat it with a low fat diet and exercise. They call it Fois gras and treat it like a delicacy.

  8. We dont get tips, even when our service is outstanding

  9. If a doctor does his job right, you’ll never see him again. If a chef does his job right, you’ll see him every week.

  10. Let’s see…Clients leaving restaurants pay a $20 co-pay and their dining out insurance picks up 80% of the reasonable and customary cost of their meal? Hmm…

  When you cook for others, you become an intimate part of their lives, even if only for a few hours. Remembering that personal connection is what separates the good from the great.

  Almost Dr J

  • 11:00 pm
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