Creating our nourishing and delicious meals is both art and science. We asked Epicured’s Executive Chef Lucy Puca to tell us more about her commitment to creating meals that improve health outcomes.
Q: What inspired you to pursue work as a chef in the Food is Medicine space?
A: This is actually a great question because Food is Medicine has touched me on a very personal level. Over the course of my 16-year career in the food industry, I have worked in restaurants, catering, quick service restaurants, and even owned my own business. Life as an executive chef can be chaotic and stressful so it can be hard to find balance on a personal level.
I have always been very career driven and focused on learning and absorbing what I can from working as a chef to achieve my professional goals.
About 2 years ago, I was approached for a consulting project for a company started by women for women providing nutrition and holistic care for navigating major health transitions in their lives. I immediately said yes as I struggled with my own hormone imbalances and health issues. I thought it would be a great opportunity to learn more about the Food is Medicine space, not only to help thousands of women across the country but myself as well.
As I started on this new career path, I also began taking better care of my body. With a lot of patience, due diligence and time (along with advice from the amazing registered dietitians I have gotten to work with), I can happily say that I am the healthiest I have been since I was in my teens and am on a continuous journey.
Q: How has the Food is Medicine space changed / evolved since you entered it?
A: Well, I have only been in the space for 2 years but have seen a tremendous push and advancement towards Food is Medicine to ensure therapeutic benefit. Evidence has gone from anecdotal to clinical trials. The focus has gone from general health to personalized, disease-specific nutrition.
We have seen:
- Integration into mainstream healthcare policy
- Standardization of interventions
- Growth of the “Food as Medicine” market
- Scientific research and data showing improved health outcomes
In the short amount of time I have spent in this space, I have seen a lot of positive change that is spreading across the country. I hope to be able to contribute and continue to be part of the movement.
Q: How exactly do you work with medical professionals in your current role?
A: I have had the pleasure to work with extremely knowledgeable and experienced RD’s to create tailored meals and programs. A medical professional will generally set the guidelines or foundation for me as a chef to build upon, so I work closely with RD’s to create menus based on therapeutic journeys at different levels.
Q: What is it like working with Epicured’s Chief Culinary Officer Dani Chavez-Bello?
A: It has been an absolute pleasure! Getting to work with Dani on a daily basis has been enlightening to say the least. He is a culinary genius and talented beyond what my words can express. Aside from all of his accolades and achievements as a chef, he is just a really awesome human being. He cares about every member on staff from maintenance to culinary operations to fulfillment. He is always helpful even when you don’t ask him for help. He is teaching me more and more about Food is Medicine at an accelerated pace by sharing knowledge that some people would pay for.
My favorite part about working with Dani is when we sit one-on-one and get creative with menu planning (R&D) over a cup of coffee. He is truly a priceless mentor and I see him as the key building block here at Epicured for continuous success in the Food as Medicine space. I also need to mention that he is really funny which makes it very pleasant to come to work.
Q: Which dish on the Epicured menu was most exciting for you to create?
A: The process of creating dishes for the Epicured menu in general is really the best part of my job. We have to think about a lot of different factors when creating a dish and how they fit into specific guidelines, which isn’t always easy. For me, every dish is exciting because that is one more meal we get to share with our customers on their therapeutic journey.