All About Doc

Doc really is a Doc. He combines his culinary talents and Asian philosophy with medical expertise, creating winning recipes for healthy eating.  Known to his audiences as “Dr. Mike,” he is frequently asked to present live cooking demonstrations as well as giving numerous radio interviews on health and food shows both nationally and internationally. “When talking to audiences about healthy eating or fighting obesity, I am constantly asked two questions: ‘what should I eat?,’ and ‘does it taste good?’  My answer is always the same: eat as much fresh, unprocessed food as you can and yes, eating healthy can taste very good.” A certified wine professional and chef, Mike received his culinary degree from Ashworth University where he graduated with honors.  He has worked professionally in kitchens prior to entering medical school and maintained his passion for food and wine throughout his medical career.  Mike helped manage the award winning Napa Alley in Roanoke, Virginia, and hosted a local cable TV cooking show, “What’s Cookin’ with Doc” in Dublin, GA.  He has written columns for SheKnows.com, is a regular columnist for the culinary magazine Basil, as well as a member of their Council of Chefs and a monthly health and fitness contributor to The Tampa Tribune. He has appeared several times on the nationally syndicated Daytime TV show as well as other television programs. As a physician, Dr. Mike is a Board Certified Interventional Cardiologist, who has participated in numerous clinical trials and spoken nationally on a variety of cardiovascular topics to audiences ranging from lay public to medical professionals.  He has made presentations at organizations such as the American Heart Association and American College of Cardiology meetings. Dr. Mike is frequently asked for his medical opinions from peer groups. He has been noted for his original contributions as well as for the clinical research trials he participated in; both of which have appeared in peer reviewed scientific and medical journals.  He served as an Assistant Professor of Medicine at North East Ohio University College of Medicine (NEOUCOM). Mike recently graduated summa cum laude from Auburn University’s Physician’s Executive MBA program.  Dr. Mike is currently taping episodes for a new television show called “What’s Cookin’ with Doc: House Calls,” to air in nationally in various markets and has a culinary survival guide to be published by Rowman and Littlefield due for release January 2012.  He also holds a JuDan (10th degree black belt) ranking in Bujinkan Budo Taijutsu, which he has studied over the last three decades.

54 responses

12 08 2009
-Mandi J.

I think it’s wonderful how you combine your medical knowledge with your skills in the kitchen to create meals that not only taste great, but are great for you too! It makes it so much easier to eat healthy….Thanks Doc!!

12 08 2009
whatscookingwithdoc

You’re welcome!

12 08 2009
Donna S.

This is awesome!!! I would love to learn how to cook from a heart healthy professional in both areas. Heart and Food….What a wonderful idea. Good Luck with all

12 08 2009
whatscookingwithdoc

Thanks Donna! If there’s something in particular you’d like to see or discuss, let us know. We’ll have some “Tips, Tricks and other Bits” section coming soon. Julie had asked for some “Knife Skills” so those podcast videos should be up shortly. Of course, every now and then there’s some deep fried goodness involved….
Doc

12 08 2009
Diane Holle

I would just love to learn how to cook. What spices go with what and just how to create. sign me up Diane

12 08 2009
whatscookingwithdoc

Thanks Diane. What you’re referring to is basic flavor profiles. You can combine them (Fusion cuisine) like some southwestern type chilis incorporated into an Asian dish (with perhaps seasame and soy flavors). We’ll cover that as well in the Tips & Tricks pages. Just remember, it’s like a good wine; if it tastes good to you-then it’s good!
-Doc

13 08 2009
Kevin Millis

What a pleasure to have such a consumate professional to lean on for advice, inspiration and technique… I absolutely believe my ability and insight in the kitchen will change as a result of Dr. Mike’s creativity and imagination… thank’s Doc!

13 08 2009
whatscookingwithdoc

Thanks! I think you’ll like the hon waza and henka references as well!

13 08 2009
Joe

Doc, this is a true resource for my wife and I. We love the food advice, thanks for making cooking FUN again!!!!

13 08 2009
whatscookingwithdoc

Thanks Joe,
You and Patty are welcome. Stay tuned and write in any requests
-Doc

13 08 2009
Michael Hamm

Great website, Doc. I look forward to gleaning some of you insights from the world of cuisine and using them in my own humble preparations. All the Best!

24 08 2009
David Scott, M.D.

Having spent many months sharing spreadsheets and journal articles-never realized we had a shared interest in this. Best of luck in this venture.

10 09 2009
Jen Fletcher

Hi, Dr. Mike!
Happily munching through your recipie list, loved the salsa, it’s so great to see a chef who respects his ingredients and lets the flavours shine out. My tastebuds love your cooking! 🙂
Any tips or recipies on tofu? Tastes great in restaurants, tastes like styrofoam when I cook it!
Thanks,
Jen.

10 09 2009
whatscookingwithdoc

Sure Jen-
just for you, check out the latest post!
-Doc

11 09 2009
Jen Fletcher

Wow, that looks great… can’t wait to try it; mushroom season is just starting here in england, that would be a teriffic compliment to our local wild horse mushrooms or puffballs if I can find any this year. Chevre I haven’t seen locally, so I may substitute home made cottage cheese made with fresh goat’s milk.

I’ve got to ask; do you have your own hot sauce recipie to go in the marinade?

Thanks,
Jen.

(Cottage cheese; just bring milk to the boil briefly, take off the heat, add herbs (fresh cilantro and chives are good), add lemon juice sufficient to allow to separate, then squeeze in a muslin to get the whey out, and press.)

17 09 2009
Kevin Millis

Hi Doc…

Hey, I’d like to make a request if I may… Doc, I’m a professional athlete pushing the collective limits most of the time. I’m often in places where I can’t get a “fair shake” when hunting quality, fast, and when traveling portable food sources. I was hoping that you might have a recipe for say some granola bars that will give a good kick upon ingestion with a nice even flow of “juice” over a long period of time without the crash…

Thanks in advance

Kevin

25 09 2009
whatscookingwithdoc

Sure Kev,
That’s a really great point. We’ll be posting some this weeknd.Stay tuned!
-Doc

15 12 2009
Caveman Cooking

Hey Doc! Sounds like you are a true Renaissance man!! Glad your wife pointed me in your direction on FBZ. Going to have to try some of your recipes … I’ll let you know how it goes.

15 12 2009
whatscookingwithdoc

Thanks Caveman. Let me know how it goes, I try to keep it simple. In fact, it’s so simple, well even a Geiko Gecko can do it.

17 01 2010
David

Lost your blog and just was busy with the holidays and now the snowbirds, glad to have (hopefully) resubscribed! Looks like a great trip, looking forward to some excellent SA food!

18 01 2010
whatscookingwithdoc

Thanks David!
When do the snowbirds migrate back?

5 02 2010
Savory Tv

Hello Chef! Would love to have you guest post and share a recipe on Savory Tv if you would like!

Cheers!

5 02 2010
whatscookingwithdoc

Would absolutely be delighted!

26 04 2010
Jay Leslie

These recipes all look delicious. I would love some more dishes that a meat loving caveman can enjoy without dying of cardiovascular disease. 🙂
Keep up the good work my friend!

26 04 2010
whatscookingwithdoc

Thanks Jay,
Tune in tomorrow and you’ll see why this is not only tasty, but heart healthy-rich in folate and Vitamin B-6
-Doc

28 04 2010
Elra

Hmmm, I think I need to visit your blog more often …

28 04 2010
whatscookingwithdoc

Elra: Please do!

30 04 2010
Jen Fletcher

Hi, Dr. Mike!
it’s nearly camping season over here and I was wondering if you had any ideas for healthy and nutritious main courses, made in 1 pan, from ingredients which don’t have to live in a cold box over a long weekend. It would be great to not have to make dinner out of a packet and cans this year when I’m under canvas!
Thanks,
Jen.

1 05 2010
whatscookingwithdoc

Jen: A 1 pan challenge! What do you carry with you and do you forage for ingredients? Fresh ramps, dandelion, etc. or just eat what ya brung?

1 05 2010
Jen Fletcher

Heya Dr. Mike. 🙂
Well, it’s not backpacking, but whether I’m in our vintage caravan or a 2 man dome tent, it’s “a bit basic”. Usually it’s an eat what I brought affair; not always time or energy left as the camping is usually because I’m on a historical reenactemnt weekend, they work us hard from morning till evening. So food needs to be something I can put in the pan and have quickly, which is going to top up the juice at lunchtime ready for an afternoon’s mayhem, not sit heavy in case I need to run or roll, and be ready inside half an hour.
As for kit; knife, fork, chopping board, bowl, can opener is about it, as well as a gas burner and a cool bag. Foraging can be very variable; anything from barren football fields to the grounds of stately homes.
That said, I’d also love some ideas on native hedgerow weeds, herbs, and cultivated flowers as food if you get time!
Thanks!
Jen.

16 05 2010
Suse

Welcome to west central Florida! As a gastronome, ardent home cook and RN, I am thrilled you’ve joined our little community. Cooking with the freshest ingredients, including locally grown veggies, is a passion of mine. How are you liking our local produce? Do you have a garden at home?

17 05 2010
"BUDO" EATS

Hey Doc,

Really enjoyed having you over recently and seeing the “culiologist” in action. Watch those fingers!..hehe

Va Beni!

17 05 2010
whatscookingwithdoc

@ Budo eats: Especially around sharp knives!!!
@ PIW: at least a dynamic duo 😉

21 05 2010
Art Mortiz

What? A doc who is actually down to Earth and wants to do something more than just put people on more and more meds? When’s your tv show startin’ up?! Power to you!

21 05 2010
whatscookingwithdoc

@sudoku: Thanks, easy to make, fun to eat…

@Art: Soon as you agree to be a guest!!!

28 06 2010
"BUDO" EATS

Another “6” done….enjoyed the action…and food!
Also thanks for bringing over the and letting me check out the “super large” chef knives…hehe

Rei…

28 06 2010
whatscookingwithdoc

@Budo Eats: Thanks! Appreciate everything, now to get that egg pan to Jean….
@KBM: Thanks Brother-will call potential exciting news!

27 07 2010
Lindsey Mckitterick

I am a casting assistant for The Next Food Network Star, Food Network’s hugely successful culinary reality series. We are currently casting for the 2011 season and would like to inform you and your readers that we are holding an open casting call in Atlanta on Monday August 9th, 2010. We have found some wonderful people from Atlanta in previous seasons and can’t wait to meet more potential candidates!

We are looking for people who are full of life, passionate about cooking, and knowledgeable about food to meet us in person at our open casting call. Please help us spread the word to any chef, home cook, caterer or culinary enthusiast who might be interested in becoming the host of his or her own cooking show on Food Network!

The details of our event are as follows:

Monday, August 9th, 2010
10am-3pm
W Hotel Midtown
188 14th Street NE, Atlanta, GA 30361

I’d be happy to send you an emailw ith a flyer with details about our casting event. If you have any questions or require further information, please feel free to contact me. Thank you for your time and assistance.

Sincerely,
Lindsey Mckitterick
212-975-5043
mckitterickl@cbsnews.com

24 09 2010
Phil

Hey love your web Site I just finished the Course at Ashworth and loved it.
Cooking my hobby and Passion will follow you on this site it is great.
I am thinking of doing my won site and Blog looks like fun.
Have a Great Day
Phil Hutchings

25 09 2010
whatscookingwithdoc

Hi Phil,
Thanks. Good luck on youe endeavors and hope you will spread the word of the blog!

8 10 2010
Heart Healthy South African Spiced Roast Pork Stew | NEWS-Line

[…] Michael S. Fenster, MD, FACC, FSCA&I, PEMBA, interventional cardiologist and chef, shares his recipe for South African Spiced Roast Pork Stew. […]

8 11 2010
Jason

Thanks for the “pizza on the grill” recipe. I can’t wait to give it a try! We had a wonderful time Saturday enjoying your culinary creations!

8 11 2010
whatscookingwithdoc

@Jason: Thanks, we enjoyed it as well!
@Chef E: Thanks-let me know how the less gluten variety shapes up

27 12 2010
Steve Jeanclaude

Hey Dr. Mike, This is Steve from Whitneys. Really enjoy the show, and your wonderful recipes. Good luck to you. Miss seeing you at the Market.

27 12 2010
whatscookingwithdoc

Hi Steve: Great to hear from you! Thanks-was on call all through the Holidays, but I’ll be popping in this week as I have to do a “by request” batch of Lobster Mac ‘N Cheese for the Hospital crew. See ya soon!

29 12 2010
Jan 1, 2011 – This Week’s Show | The Good Life

[…] to Dr. Michael Fenster, a Doctor; Chef and more who among other things has a great web Blog – What’s Cookin’ With Doc – bringing you Great Food to eat as well as Great Food for thought. And the occasional Pommes […]

14 01 2011
Steve Jeanclaude

Hi Dr. Mike, Enjoy all of your heart healthy recipes. Your show is fanastic, and helps me in the Market.(people are always asking for ways to prepare seafood.) Thanks again for the awsome tips. Your friend, Steve

31 01 2011
Malcolm

Enjoy all of your heart healthy tips. come like us on facebook where we talk about food in Mobile.

31 01 2011
whatscookingwithdoc

Thanks! Will do, love Mobile.

27 03 2011
Paul

Hi Dr Fenster, like the new web site…can’t wait to try making the cranberry short ribs. Let’s get together soon. Paul Cruz

27 03 2011
What's Cooking with Dr. Mike: The Grassroots Gourmet™

Hi Paul,
Enjoy the site!

28 03 2011
Amy Bernard

Hi Doc! We are proud of what you’ve accomplished as a graduate of Ashworth College’s Gourmet Cooking and Catering program, in addition to all your other impressive credentials. We encourage you to contribute to the Cooking and Catering blog on the new Ashworth Community. I know our students would benefit from your recipes and cooking advice!

Regards,
Ashworth College Community Manager

11 04 2011
Kimberly Thompson-Vedegys

Hey, Doc! Guess who just graduated with her degree?! I plan on starting my own catering business here in lovely, tourist-filled Destin soon! I hope all is well with you and yours!!!

Kim

12 04 2011
What's Cooking with Dr. Mike: The Grassroots Gourmet™

@Kim: Congrats!!! I am delighted to here that. Please stay in touch as we get by Destin somerimes and I’d love to catch up! We may haver to guest you for some of your dishes!
@Chef E: Try Sylvains-future blog post coming up on it on Chartres!

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