Chris Smith, executive chef at Wake Forest University Baptist Medical Center, was nearing the end of his studies at the Culinary Institute of America when he received a life-changing diagnosis: Type 1 diabetes.

Despite his doctors’ urging that he leave the cooking industry — “because it will kill you” — Smith decided not to give up his lifelong dream of becoming a chef. Instead, he found an endocrinologist who encouraged his goals and developed a plan of action.

“Diabetes is one of the few diseases you can control — you can truly contribute to its outcome,” Smith explains. “I decided to work with my illness, and in turn, it allowed me to continue to do what I love.”

Shortly thereafter, Smith was relaying his story to a diabetes support group when it occurred to him that he could merge his culinary experience with his healthy-living interests, and in turn, help others along the way.

“Diabetics are tired of being punished by their disease,” says Smith, who now uses the moniker The Diabetic Chef, “so I’ve taken the opportunity to develop quality, healthy cuisine that can be quite tasty too.”

Smith achieves his community-education goals through classes and workshops, articles in Better Homes & Gardens’ Diabetic Living magazine, and two cookbooks supported by the American Diabetes Association: Cooking with The Diabetic Chef and The Diabetic Chef’s Year-Round Cookbook. Smith is also pursuing television opportunities and a cookware line.

One of his trademark techniques, highlighted in his most recent book, is Template Cooking. This concept encourages basic healthy-cooking skills by providing a recipe for a simple chicken breast that can be applied to almost any meat — pork chops, steak, turkey cutlets, or fish — using the same techniques and cooking methods.

Smith also teaches what he calls Nutritional MVP — a practice for managing meal plans. MVP stands for moderation, limiting the amount of food you eat; variety, eating different foods year-round and on your plate at every meal; and portion control, watching the amount and size of each portion of food you eat.

“I encourage people to remember ‘Nutritional MVP’ when they’re standing in the grocery store trying to select menu items. It’s a stepping stone that gives you a better mindset for choosing meals.”

Locally, the father of two boys is involved in the Triad chapter of the Juvenile Diabetes Research Foundation International (JDRF). He recently completed a trip to Vermont with the bike team to raise awareness for JDRF and promote the importance of exercise.

“I don’t expect to change the world,” Smith concludes, “but my mission is to help not only people affected by diabetes, but those with high cholesterol, heart disease, and obesity by providing tools and resources that can empower people to change their life.”

For more information about Chris Smith and The Diabetic Chef cookbooks, go to thediabeticchef.com.

TIPS AND TRICKS FROM THE DIABETIC CHEF
• Cook chicken with the skin on and then remove it before serving. The skin acts as a natural jacket, protecting the tender meat from drying out and keeping the natural juices in.
• Almost any potato can be used for mashed potatoes. Russets make for light and fluffy potatoes and Yukon Golds offer a creamy, smooth texture. A teaspoon of lemon juice in the cooking water will help keep potatoes white.
• Fresh herbs are a great addition to recipes. You should add most fine herbs at the end of the cooking process in order to release their delicate flavors. Dried herbs should be added at the beginning of the process so they can absorb moisture and release their flavors.
• Both fruits and vegetables can feel slightly heavier than they appear, indicating that they have been freshly picked. Ones that are lighter in weight, wrinkled, or have blotchy skin tone should be avoided.

PUMPKIN BITES
From The Diabetic Chef’s Year-Round Cookbook

6 oz. whipped cream cheese
¼ cup sugar
15 oz. pumpkin puree
1 tsp. vanilla
½ tsp. cinnamon
¼ tsp. ground ginger
24 miniature phyllo dough shells
1 cup fat-free whipped topping

Combine cream cheese, sugar, pumpkin puree, vanilla, cinnamon, and ground ginger until fully incorporated. Place mixture into a pastry bag with a star tip and portion into individual phyllo dough shells. Garnish with a small dollop of whipped topping. Serve immediately.

Serves 24
Exchanges: ½ carbohydrate; ½ fat

PARMESAN ASPARAGUS
From The Diabetic Chef’s Year-Round Cookbook

1 lb. fresh asparagus
1 quart water
½ tsp. salt
2 tsp. extra-virgin olive oil
2 Tbsp. minced shallots
¼ cup freshly grated Parmesan cheese

Wash the asparagus and pat dry. Remove about 1 inch from the bottom of each stalk. In a medium pot, bring the water and salt to a simmer. Add the asparagus and cook until just tender, about 1-2 minutes. Remove asparagus and place on a serving dish. In a small sauté pan, heat oil and add shallots. Sauté shallots until slightly browned. Pour shallot mixture over asparagus and sprinkle with cheese. Serve warm.

Serves 4
Exchanges: 1 vegetable; 1 fat

SPINACH, TOMATO, AND FETA CHEESE BAKED EGG
From The Diabetic Chef’s Year-Round Cookbook

Cooking spray
½ cup spinach, chiffonade
¼ cup tomato, small dice
2 Tbsp. fat-free feta cheese
1 tsp. minced fresh oregano
4 medium eggs

Preheat oven to 375 degrees F. Spray 4 ramekins with cooking spray. Combine the spinach, tomato, feta cheese, and oregano; evenly distribute into ramekins. Place egg over spinach mixtures and bake until egg whites are set but the yolks are still soft, about 10-12 minutes.

Serves 4
Exchanges: 1 medium-fat meat