On this episode we have David Pollack, a chef in the Philadelphia, Pennsylvania region. After experiencing kidney failure in 2003, and undergoing dialysis, David finally received a kidney transplant. Like all people with kidney issues, he had to change the way he cooked and ate. Taking what he learned about his new diet, and combining it with his knowledge of cooking, he’s created Cooking Without Kidneys. David is in the early stages of creating this non-profit organization. Currently, he’s sharing recipes on his website https://cookingwithoutkidneys.wordpress.com/. You can also find him on Twitter (https://twitter.com/CookingKidneys) , Facebook (https://www.facebook.com/DavidPollack76/) and Instagram (https://www.instagram.com/pollackdavid/) .
Listen to Dave tell his story about trying to continue working as a line cook and sous chef as he was undergoing dialysis. He also shares some of his favorite recipe ideas.
Some of the people and businesses mentioned are: Guillermo Veloso (https://www.linkedin.com/in/guillermo-veloso-2b19b931/) , Jose Garces (https://www.instagram.com/chefjosegarces/) , Caffe Gelato (https://www.instagram.com/caffegelatodelaware/) , Cuba Libre (https://www.instagram.com/cubalibrerestaurant/) , Marc Vetri (https://www.instagram.com/marcvetri/) , Jeff Michaud (https://www.instagram.com/jeffmichaud/) , Chef’s Table (https://www.netflix.com/title/80007945) , The Mind of a Chef (https://www.mindofachef.com/) , Epicurious.com (https://www.epicurious.com/)
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