Like George Bernard Shaw said, “There is no love more sincere than the love of food.” Chef Frank Chew with Memorial Hermann Northeast Hospital is living proof of that – but not in the way you’d think. “I get a joy out of feeding people,” said Chew. “It’s a service. It’s a gift from God.” Chew has fed countless patients at the hospital, perhaps even your neighbors or loved ones. It’s a job that he doesn’t take lightly. “You have to care, especially about the patients,” said Chew. “You have to put your heart and soul into it to make them feel special.” Chew says he keeps his mother in mind when carefully selecting a menu and when asking for feedback from patients. “I do my best to make them feel comfortable with me before we even start talking about the menu,” Chew said, adding, “I always try to make their day bright because you never know what a person is going through.” His favorite food? It should come as no surprise that this Alexandria, Louisiana, native’s favorite meals are Cajun and seafood dishes like blackened fish and tiger shrimp, lobster, and gumbo. It’s not enough that Chew hails from a state known for its unique fare. Coupled with a name like “Chew,” and it seems becoming a chef was in the cards. “I’ve done lots of things, but I always go back to cooking,” Chew said. Chew says he watched his mother in the kitchen, and applied that knowledge to help feed his siblings. “I learned from an early age by cooking for my little brothers and my little sister,” said Chew. From the kitchen to the campfire, Chew earned his first Boy Scouts merit badge for cooking eggs while on a camping trip. Then at 15 years old, Chew says he and his friends papered his hometown with job applications. The only place that called back, he says, was a Western Sizzler where he was hired on as a cook and a dishwasher. From there, Chew went on to serve in our military as a chef with the Marine Corps. A delicious past. “My next promotion is executive chef and I hope to have that within a year or two,” Chef Chew said. A sizzling career made with love. Cutline: Memorial Hermann Northeast Hospital Chef Frank Chew recently demonstrated low-fat, healthy cooking at a recent meeting of the Northeast Stroke Support Group. The topic was “Eating Good in the Neighborhood” and Memorial Hermann Northeast Hospital Dietitian Michele Cuellar answered questions about making heart-healthy selections when going to the grocery store while Chef Frank cooked skinless chicken breast using a little olive oil with “no-salt” spices. The next meeting is scheduled for Wednesday, October 30. To reserve a spot, call 281-913-3470.

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