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Timothy L. Vollmer, MD
Department of Neurology
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Co-Director of the RMMSC at Anschutz Medical Center

Medical Director-Rocky Mountain MS Center
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Department of Neurology
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Chef Trevis Gleason’s No. 1 ‘Life With MS’ Hack

Most of our long-time readers, and even many who may have recently found us, know that I formerly pursued my professional passions in the culinary field. I was classically trained and worked for many years as a chef. MS took away my ability to do the things a chef must do: stand for long periods, work in hot environments, slice and chop ingredients, and attend to the budgeting, costing, and scheduling of the kitchen.

I like to think that I have put many of the managerial skills I gained in running multiple kitchen facilities to use in living with MS. However, my “chefing” skills are oft asked about to help people living with the disease. I try to offer what tips I can.

In the past, we’ve posted a few healthy and easy recipes here on the blog. From savory oats to easy brunch favorites and simple roasted sweet potatoes, we’ve had a good time sharing some cooking notes over these past years.

My Secret Weapon From the Kitchen

But it’s time to share the No. 1 chef’s hack I use to help me live with MS.

Like many of you, my coordination is not what it once was. I often experience tremor of intent along with spasticity from time to time. Couple this with occasional nystagmus and I can sometimes have an issue getting food from plate to fork to mouth without making a mess.

Enter the bibbed chef’s apron.

I have used a chef’s apron since my early days in kitchens. It used to be that I would fold them in half to make a waist apron, leaving my chest uncovered. Only when doing something rather messy, like filleting fish or stirring great pots of something, would I flip up the bib part. But that was before MS.

Now I find that I’ve lost so many shirts, cardigans, sweaters, and ties to dropping, dripping, and otherwise airborne foods that an adult version of a child’s bib would be helpful. Well, for this former chef, that’s what an apron is.

Oh, Did I Forget to Take This Off?

When cooking for friends, I wear an apron and “forget” to take it off before coming to the table. When asked over for a meal, I always bring something (even if it’s just a loaf of bread) that will require a bit of kitchen work so I can don my apron and, again, seem to leave it on at the table.

I’m wondering if there is a way — other than ordering the lobster every time I go out for a meal — to use the idea in restaurants.

Just Don’t Call It a Bib

I was eating a meal of tapas with Caryn, my wife, on Sunday evening (a great way to get rid of leftover bits of this and that, by the way), when some juicy-saucy-oily mouthful of something didn’t quite make it to its intended destination and spilled all down the front of my apron. We laughed, wiped, and carried on, but it dawned on me how effectively this little addition to my dinner attire has saved so much of my wardrobe.

Story Source: The above story is based on materials provided by EVERYDAYHEALTH
Note: Materials may be edited for content and length

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