Chef Chuck's 26-year journey from kitchen cook to medical meal chef after a rare stomach cancer diagnosis
How cancer treatment forced him to relearn the four basic tastes and rebuild his palate from scratch
The difference between medically-ordered diet clients and "longevity" wellness clients
Why he stocks healthier snacks like date-almond bites instead of processed convenience food
His approach to making healthier "uncrustables" for kids using sourdough, chia, and seasonal fruit
The post-COVID shift away from alcohol and how he adapts with mocktails and fermented non-alcoholic beverages
Inside his Yadkin Valley spring tasting menu at The Resort Chef in Boone, NC
How he found the perfect orange wine from Hanover Park to pair with a 6-hour stewed short rib
His pushback strategy when clients are resistant to wine pairings or stuck on sweet wines only
Upcoming books: the C5 Longevity Cuisine Cookbook and a Hidden Vegetable cookbook
His PhD in progress and what's next for Real Medical Meals, The Resort Chef, and Thankfully Local Private Chefs
The "last meal on Earth" question — margarita pizza, a great French bottle, and a comet
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