November Bariatric Support Group at Marina Del Rey Hospital
He inspired the group to choose foods as close to nature as possible-minimally processed, not packaged, or originating from a factory.
Why wait until AFTER the holidays to start a new, healthy lifestyle?
Chef Chris Menendez of Marina Del Rey Hospital provided support, motivation, and ideas to stay on track through the holiday season with his knowledge in a vast array of cuisines and special diets including kosher, and gluten free with emphasis on “clean eating”.
Chef Chris amazed us with his demonstration of lemon pepper salmon and zucchini pasta with sundried tomatoes, pan fried garlic, toasted walnuts and fresh herbs.
He did a great job of explaining how and why he prepared everything, with emphasis on using fresh ingredients. He provided easy to follow step by step instructions and encouraged us to eat whole, real foods- veggies and fruit, whole-grains, animals and plant-based protein, nuts, seeds and oils. He inspired the group to choose foods as close to nature as possible-minimally processed, not packaged, or originating from a factory.
The food was absolutely amazing. He began with all fresh ingredients and prepared it on portable burners. Chef Chris stated that it does not take much time to prepare a delicious, nutritious meal.
Everything was cooked to perfection. The group enjoyed samples that were absolutely delicious. We cannot wait to try the recipes at home.
Chef Chris attended the California Culinary Academy in San Francisco, and graduated with Honors as a Certified Professional Chef in 1987 under Executive Chef, Roberto Gerometta and interned under a James Beard Award Winning Chef. Through a distinct professional careertraversing fine dining, dignitary dinners, celebrity events, high-volume restaurants, production kitchens, food service, and high-volume catering, Chef Chris has over more than 35 Years of a Tour de Culinaire.