Thriving in the Kitchen with Chef Dan Jacobs

Brain & Life

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In this episode of the Brain & Life podcast, Dr. Daniel Correa is joined by Top Chef contestant and restaurant owner Dan Jacobs. Dan shares his Kennedy disease diagnosis and how despite his symptoms, he found his way to the Top Chef kitchen. He also discusses what led him to pursue a career in cooking and how he is planning for his future. Dr. Correa is then joined by Dr. Chris Grunseich, a neurologist and researcher with a focus on neurodegenerative disorders, working at the NIH in the National Institute of Neurological Disorders and Stroke. Dr. Grunseich explains Kennedy disease and other genetic disorders and how researchers are working to find exactly what patients need to thrive.

Dan Jacobs, Dr. Correa, and Dr. Peters also shared some of their favorite holiday recipes in this episode! See the end of the show notes to learn more.

We invite you to participate in our listener survey! By participating in the brief survey, you will have the opportunity to enter your name and email address for a chance to win one of five $100 Amazon gift cards.

Additional Resources

National Organization for Rare Diseases

8 Questions to Ask Before Undergoing Genetic Testing

Genetic Testing and Disease Resources

Other Brain & Life Episodes on Similar Topics

Aaron Lazar on His ALS Journey and the Impossible Dream

Author Tanita Allen on Existing with Huntington's Disease

Master Chef Christine Ha on Adapting to Life with NMO

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Social Media:

Guests: Dan Jacobs @chefdanjacobs; Dr. Chris Grunseich @nihgov

Hosts: Dr. Daniel Correa @neurodrcorrea; Dr. Katy Peters @KatyPetersMDPhD

Recipes

Dr. Peters’ Favorite Turkey Risotto

Dr. Correa’s Favorite Mojo Verde

Dan Jacobs’ Smashed Cucumber Salad

Ingredients

• 6-8 persian cucmbers or 2 large seedless cucumbers

• 1/4C mung bean sprouts

• 1/4C sliced daikon radish

• 1/4C scallions sliced as thin and long as you can

• 1 bunch cilantro roughly picked (you can leave some stem on. The stems are full of

flavor.

• 1/4C dill

• 1/4C roasted and salted peanuts chopped up in a food processor

• 2T chili crunch (by whatever producer. Fly by Jing’s is a nice one.)

• 4T black vinegar

• 1t salt

• 2t sugar

• 1/4C sesame oil

Process

1. Put cucumbers in a gallon ziplock bag. Do not seal them. If using Persian

cucumbers, you will need to chop them in. Thirds and then halve lengthwise.

2. Using a rolling pin or mallet, beat the cucumbers up a bit. The irregular crags and

breaks will hold the vinaigrette perfectly.

3. Mix the chili crunch, black vinegar, sesame oil, salt, and sugar.

4. Mix all ingredients.

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