I‘ve written before about chef Fergus Henderson, who has become one of my culinary inspirations. I learned a while ago that the onset and progression of his Parkinson’s disease required him to stop cooking in his own restaurant, taking on the role of conceiving new recipes for his talented staff to execute.
Two recent tweets from Thomas Blythe, manager of the St. John’s restaurants, brought two Henderson-related items to my attention. The first was a link to a short film, On Authenticity:
As you can see, Henderson was exhibiting classic Parkinsonian symptoms. Compare that to this video, shot last year, which I mentioned in an earlier post:
He’s back in the kitchen, and his symptoms have greatly abated. What happened in between? Henderson underwent deep brain stimulation surgery, described in “Me and My Doctor” from The Observer, the Guardian‘s Sunday magazine.
Read the article; the interaction between Henderson and his doctor is the kind of calm, rational approach that medicine should always strive toward. Sadly, the impact is lessened by the drivel about Emma Thompson and her acupuncturist, but that illustrates two of my biases: science and reason over wishful thinking, and chefs over actors.