Happy Father’s Day to all the dads out there. This is my favorite day of the year. Being a dad is also my favorite job.
I came into fatherhood a bit later in life. I wasn’t planning on it, in fact I had resolved that I wouldn’t be a dad, that my time was past. But then I met this wonderful lady, your mom, and my life took a most delicious turn. It turns out she was never going to be a mom. After meeting each other we both changed our minds. And are so happy we did.
Funny thing – my patients said it made a difference in me. For the better, they say. And now when I have cooking demonstrations they all want to see JJ in the kitchen. Having you in the kitchen even inspired me to become the first surgeon who received certification from Tulane in Culinary Medicine.
So what’s for dinner today? Of course we won’t go out- why go out to eat when we can cook dinner, and my favorite sous chef is soon to be seven years old!
Thank you son – being a dad not only made me a better man, but a better doctor, a better surgeon, and a better cook.
Dr. Terry Simpson
Dr. Terry Simpson received his undergraduate and graduate degrees from the University of Chicago where he spent several years in the Kovler Viral Oncology laboratories doing genetic engineering. He found he liked people more than petri dishes, and received his MD. Dr. Simpson, then became a renowned weight loss surgeon, and a leading advocate of culinary medicine. The first surgeon to become certified in Culinary Medicine, he advocates teaching people to improve their health through their food. On the other side of the world, he has been a leading advocate of changing health care to make it more "relationship based," and his efforts awarded his team the Malcom Baldrige award for healthcare in 2011 for the NUKA system of care in Alaska. A frequent contributor to media outlets discussing health related topics and advances in medicine, he is also a proud dad, husband, author, cook, and surgeon “in that order.” For media inquiries, please visit www.terrysimpson.com.