More Food from China

I'm posting more photos from our trip to China. I wish I could name all of the food we ate, but...

I'm also posting some random photos for you to enjoy.

Eating our way through China

Walter Willett, my husband, was invited to teach and consult with the Nutrition Institute for the National Academy of Sciences for China, which is housed in Shanghai. So, lucky me, I was able to travel with him for two weeks the end of April. We visited Shanghai, Lijiang, and Shangri-la.

On my first day in Shanghai while Walter worked, I took a cooking class at Central Kitchen Cooking School. Chef Rain was our teacher. Not only does he teach, but he also cooks for a few of the large hotels in Shanghai. Naturally he made everything look very easy from cubing the tofu perfectly to slicing the beef paper thin. We cooked Beef with oyster sauce, spicy tofu and sour and spicy soup. Chef Rain cooked each dish while we watched and then he turned the kitchen over to us. The food was good and I hope to try and cook some of these dishes in my own kitchen. Because we don't eat pork which is in most dishes, I will substitute chicken. Check out the photos above.

Healthy Kitchen, Healthy Lives

More photos of cooking in the CIA's teaching kitchens. What a thrill to cook in a professional kitchen with professional chefs.

Yum, This is Good

So, now we are day two attending Healthy Kitchens, Healthy Lives getting ready to eat something delicious.

Healthy Kitchens, Healthy Lives

Dr. David Eisenberg & Gail Pettiford Willett at the CIA, 2010.

Welcome to my first Blog. I'm so excited to share my visit to Napa Valley to visit the Culinary Institute of America(CIA) where I was enrolled in a class given by Harvard Medical School and the CIA. The course, Healthy Kitchens Healthy Lives: Caring for Our Patients and Ourselves, is the brainchild of Dr. David Eisenberg, Associate Professor of Medicine at Harvard Medical School, and founding Director of the Osher Research Center at HMS, and Founding Chief of the Division for Research and Education in Complementary and Integrative Medical Therapies. It has been his dream to bring especially doctors into teaching kitchens so that they are more comfortable talking to their own patients about cooking and making the right food choices.

This four day conference included talks by Scientists, who shared their research, and Chefs who cooked and shared healthy recipes. As participants we were able to sample all of the food made by the Chefs at lunches and receptions. It was too good and I was reminded that no matter how healthy the food is portion control still matters.