The Culinary Medicine Kitchen was filled with the comforting scent of delicious, simmering lentil soup being prepared on Friday, May 19. But soup was not the only thing on the menu. Southwestern chicken salad with avocado crema, hummus, and egg salad sandwiches were all a part of an irresistible feast. Although the class may have appeared to be a normal teaching kitchen, it was no ordinary experience.
This class was specifically designed for patients who live with Parkinson’s disease, and we had a full kitchen. We had the joy of cooking with 24 delightful participants. The Culinary Medicine Program has been offering these classes throughout the year with the mission to empower these patients in their own kitchens and help them feel more comfortable handling cooking equipment.
The session was led by Alyssa Frisby, one of Culinary Medicine’s registered dieticians. “The quarterly Cooking with Parkinsonism classes are always so much fun to host in the Culinary Medicine Teaching Kitchen. It’s a great way to share nutrition information with participants while also demonstrating how to safely adapt kitchen tools to meet the needs of patients. When we gather around the table to enjoy the different dishes we’ve prepared, we share so much more than just a few bites together,” Alyssa said. Jasmine Verser, our chef, joined Alyssa for this class and prepared the food in a “mis en place” fashion. She also set the kitchen up for the patients.
This class included a helpful discussion about kitchen safety and tips on cooking with Parkinson’s. Jessica Holton, a UAMS occupational therapist, gave an in depth talk about the various tools that are available to assist Parkinson’s patients in the kitchen. She also took the time to answer any related questions.
Once all the cooking was finished, the participants got the opportunity to sit down and have a communal lunch with each other. To top it off, the patients also enjoyed a dessert of blueberries and strawberries with shortcake. The patients gave positive feedback about the class. They enjoyed the simplicity and ease of the recipes and especially enjoyed chatting afterwards over their mouthwatering meals.