By Alex Felsinger
Hours after heart surgery, while still in her bed on the cardiac floor of the hospital, doctors gave Kristen Doyle’s mother a hamburger for her first meal. Doyle knew this was common practice. But as a registered and practicing nurse with an interest in nutrition and preventative medicine, she’d always been disgusted that doctors allowed patients to eat fatty, processed foods instead of directing them towards a healthier lifestyle.
In 2004, after a 12-year nursing career, Doyle could no longer stomach the hypocrisy. In search of a way to help people beyond diagnostics and treatment, she enrolled in Bauman College of Holistic Nutrition and Culinary Arts. The incident with her mother later that year confirmed what she’d suspected: she’d never use her nursing degree for traditional practices again. Now she’s a personal chef for cancer patients, diabetics, and other people with special nutritional needs.
But while the new job she started in 2005 pays the bills, Doyle wasn’t satisfied she was helping enough people. “I’m only reaching a couple of families each week,” Doyle said. “If you’re paying for a personal chef, you’re probably upper or middle class, but this information should be available to everyone.”
Doyle’s answer? A healthy, cancer-preventing diet through free weekly cooking and nutrition classes held at the Institute on Aging, UCSF, and most recently, the SOMA Whole Foods.
Photo by Glenn McElhose