Transforming Pathology: Ingredients for Change–the View from a Chef’s Husband (Conference News)

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My job is to open up and introduce this exciting conference. My wife is a microbiologist and a chef and now has a cooking school in Charlotte called, “The Perfect Dish.” We did not realize in the Internet age that was not necessarily a great name to set up as a Web site, so we get some interesting e-mails. In preparing for this presentation it seemed like we could have some fun making useful comparisons between becoming a chef and becoming a pathologist. Early in our medical training we had food-related terms that were ingrained in us comparing medical problems such as the nutmeg liver for cirrhosis, and so forth.

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