The explosion of food/restaurant/cooking shows has led to a greater understanding and appreciation of good food cooked well. The days of the local “supper club” being the best option available are long gone. We all have nights where the thought of cooking after work just doesn’t appeal, or we just need a night of something different. I have plenty of these and good food, well cooked, is one of my stress reductions. Lest it sound like this is a way to put on 40-50 pounds, many of the better places will not serve portions that can feed a family for days but rather a size that is nutritionally appropriate.

It’s a pretty fair bet that any town or city large enough to support an oncology practice will have an eating place that is locally owned and doesn’t strive to be known by the strength of the potato skins it puts out. This does not have to be a Michelin 3-star joint. The chef should, however, have an appreciation of what they can get locally and in season. When you find the place that works for you, don’t make it a rarity. Being a regular doesn’t mean eating there two to three nights a week, but they shouldn’t have to strain to remember who you are.

I find it interesting that many people think chefs are as inapproachable as we considered our old professors to be or many of our patients feel doctors are. In my experience, most chefs are more than happy to talk about what they cook. A good chef in their own place is making food they really like, and they want us to like it as well. As much as we like to tell people about what we love to do, they want to do the same.

Now, don’t go in on a Friday night or on Valentine’s Day and expect an overly chatty chef. They’re likely to be deep in the weeds and as stressed as we can be with a schedule of 30+ patients. Go in on a weeknight. That immediately sets you apart from some of the clientele. Ask your waitstaff (who you, of course, are going to tip appropriately) what kind of mood the chef is in and whether they might be willing to talk for a moment. You’re likely to learn a great deal about your food, as well as possibly get tips on local places to buy the best ingredients for home.

When we find a good place, we certainly want it to stay in business.  At one point, a pharma liaison approached me about a place for a visiting speaker meeting. I immediately suggested my local favorite food place. It was not difficult for them to accommodate the meeting. A fixed menu does not have to be significantly more expensive than at a chain place, and the experience will be more interesting for all.

The fall out of this can be wide reaching. I have a group of friends I would have never connected with otherwise. My kids have a more profound appreciation of food that is healthy as well as delicious. You’ll also be advertising your practice simply by showing folks, who would have no other way to know, what a nice person you are. So the next step for you? Go find it.