CHEMO KITCHEN

52 recipes to make during chemotherapy, crafted by celebrity chefs and focused on flavor.

What we've got cookin'

First, sorry you're researching this book. It means you are dealing with cancer. As an individual, as a family, as a friend. And cancer is a wicked beast. It’s hard to imagine a more perfect enemy. That said, welcome. We’re about to become the best place on the internet to learn, share and experience how we’re using food to help swing the momentum back against cancer.

We’d like to introduce Chemo Kitchen.

Chemo because it’s a unique and harsh reality. Kitchen because it’s where we all gather as families and friends to give love and support for each other while enjoying one of our most primal and joyful events: Sharing terrific food. During chemotherapy, taste is rarely made a priority. As of today, we’re changing that.

Why Food?

We understand the critical importance of nutrition during chemotherapy. Chemo Kitchen isn’t intended to circumvent nutritional counseling. Our entire focus is on a taste victory. Everyone, both with cancer and those committed to help, are already dealing with a lot. There is so much out of our control during chemo—the treatments, the surgeries, the life changes, the zaps and pokes and prods—sometimes a little victory is all it takes to turn the tables.

Cancer always has the advantage of a sneak attack. It turns healthy people into patients. It often turns unsuspecting mothers and sons, friends and neighbors into untrained caregivers. While the flood of information and instruction can be overwhelming, we can simply turn to what we know for a win.

For most people going through chemotherapy, food tastes different than it did before. Why? Chemo kills fast-growing cells. This is good if you are fighting cancer tumors, and bad if you are a taste bud. It’s a little different for everyone, but the strongest taste characteristics when people go through chemo are often metallic, sour or bitter. On top of that, eating is challenged by chemo-induced nausea or indifference, traditionally leading to meals being more about nutrition and sustaining weight than enjoyment.

The food community is already full of passion. The desire to teach, help, mend and learn was immediately obvious when we tested the recipes from the Chemo Kitchen Cookbook during our very first test kitchen. Giving that community a home to share ideas is now our priority.

Some Of Our Chefs

Ethan Stowell

Food and Wine Magazine “Best new chef”
Chef and Owner, Ethan Stowell Restaurants in Seattle, WA

Tom Douglas

Executive Chef and Owner,
Tom Douglas Restaurants in Seattle, WA
Author and radio talk show host

Stuart Brioza & Nicole Krasinski

Best New Chef All-Star by Food & Wine Magazine
Two time James Beard Award Winners
Owner of Michelin Star winning State Bird Provisions
& The Progress in San Francisco, CA

Skye Craig

Contestant on Masterchef Australia
Cookbook author
Owner of Skye’s Whole Food Kitchen

Mary Ann Esposito

Host of America’s longest-running cooking show, Ciao Italia
Published over a dozen cookbooks

Carrie Nahabedian

James Beard award winner
Owner of Brindille and consecutive Michelin star winner, NAHA and in Chicago, IL.

Thierry Rautureau “The Chef in the Hat”

James Beard award-winning chef
Competed on Bravo’s “Top Chef Masters”
Owner of Loulay & Luc in Seattle, WA

Chris Shepherd

James Beard award winner
Owner of Underbelly in Houston, Texas

Eric Tanaka

James Beard award winner
Executive Chef/Managing Partner Tom Douglas Restaurants in Seattle, WA

Future Vision

The hardcover cookbook will be a beautifully designed, easy to use tool for novices and Master Chef’s alike. That said, our plan is not to create just one cookbook and be done. We have many ideas up our sleeves that will expand our brand globally, allowing for more tools and inspiration for the community we serve.

Though we are leading with the book, the most extensive “distribution” will be hosted on our community pages and social media channels. We’ll encourage participation and the sharing of our information to grow quickly. We’re excited to be the place everyone goes to win little battles against cancer.

Traction

To date, Chemo Kitchen has been funded with generous donations of time (lots) and money (not enough). Now, with chefs on board, book design and distribution plans in the works, a solid proof of concept and the need for some community management, it’s time to really get going.

The next round of capital for Chemo Kitchen will be generated from a crowd-funded campaign. The contributions from the crowdsourcing campaign will primarily fund the development of the digital book and community creation. The more money we raise, the more we can do.

Community Partnerships

Chemo Kitchen is already receiving incredible and enthusiastic support and we could not be where we are without it. Our momentum is almost overwhelming. As mentioned, chefs are eagerly willing to participate. The Ronald McDonald House is opening its doors to us so that we may try out our recipes by cooking them for the residents and their families.

The Hot Stove Society, a Tom Douglas cooking school, welcomed us to prepare and test meals in their teaching kitchens. Executives from Amazon Publishing are excited and have offered to help guide us through the world of book publishing. Our advisors include Blake Mycoskie, the founder of Tom’s shoes, the Virginia Mason Medical Center, and countless resources both in treatment centers and support groups.

The development of our concept and physical execution is being led by the Seattle-based advertising agency Wexley School for Girls. People are piling on to help. That said, this is just the beginning.