Hello and welcome back to Atkrak. I'm Jed Wolpaw and I am thrilled to have a really unusual but very exciting show for you today. We're going to take a step back from the science of

anesthesia and critical care and we're going to talk about cooking. That's right I

have a fabulous guest with me today, Miles Snyder who is a chef and the founder of 80-20 cooking and he's going to talk to us about his own career

but also how we can cook in a healthy way on a busy schedule and I'm excited to learn and I know you all are too.

Miles, thanks so much. Welcome to the show.

Thank you so much for having me.

I'm really excited to be here.

So let's start with you.

Tell us a little bit, we certainly, you're the first chef we've had on the show.

So tell us a little bit about you how you got

interested in cooking and how you became a chef.

Amazing yeah so I'm honored to be on the show I think that it's cool because you come from the world of

health care and I come from the world of food and I think that they

actually have a lot of overlap like food and cooking is a form of health care and if you want to be a healthy

person I think that's you know one of the most important things you could do and that's a lot of what I talk about online and with my students and all that so I think we're going to find a bunch of cool overlap to talk about.

In terms of my background and story, so I grew up in Cleveland, Ohio.

I went to school in New York City, studied economics.

And then after college, I decided that I wanted to go and train as a chef.

I grew up in a family where food was very important. My mom cooked professionally for a while and so I was always

surrounded by food and I always really loved cooking.

And so I thought it would be kind of something that I would do just temporarily after college

as like a fun little thing.

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