How chefs at St. Jude are cooking up feel-better fuel

By Kent Hamaker posted 01-09-2019 10:19

  
By Lynn Freehill-Maye
January 2, 2019

Not long ago, chef Rick Farmer got a call from a mom who was desperate.

Her little boy was being treated for cancer at St. Jude Children’s Research Hospital in Memphis, Tenn. And he hadn’t eaten in seven days.

Farmer offered to prepare the young South Korean patient a taste of home. But the boy’s mother was sure he couldn’t get the ingredients or flavors right. Her son loved black-skinned chicken stewed with ginger, garlic and carrots in a clay dish with healing properties, she said.

There was just no way a chef could do that in the middle of Tennessee.

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