Chef David Fouts received his Culinary Degree in 1994 from the Florida Culinary Institute in sunny West Palm Beach, Florida. Soon thereafter he was hired by the prestigious 5 Star Diamond Hotel “The Breakers” in West Palm Beach, where he worked for several years. Other professional appointments include Director of Food Services at Hippocrates Health Institute which is one of the premier vegan/vegetarian resorts in South Florida; Executive Chef for Omni Hotels; and Personal Chef for a wonderful family in Naples, Florida.
Over the last several years, Chef Dave has written, contributed and advised on several editorial boards for publications throughout the country. In 2003 David Fouts wrote his first book, “Culinary Classics: Essentials of Cooking for the Gastric Bypass Patient”. The book was born out of his passion to help patients he works with on a daily basis, to help them overcome their challenges with food choices following weight loss surgery. It was this endeavor which led Chef Dave to co-author the first edition of “Weight Loss Surgery for Dummies”, as well as an invitation to the editorial board as a contributor for WLS Lifestyles magazine and writer-contributor for Beyond Change, Bariatric Times and several other health publications
These days, you can find Chef Dave lecturing and performing cooking seminars across the country. He advises on food and product developing teams for companies such as Keebler, Uncle Ben’s, Coke, PepsiCo and many others. He was recently featured on the front cover of WLS Lifestyles Magazine in their quarterly issue. Besides his national speaking engagements, Chef Dave is proud to say he is kept very busy in Edmond, Oklahoma, where he lives with his lovely wife and two children. He is actively involved in his new community and work, and enjoys leisure and travel time with his family.
Presentations
Back To The Basics
A Dietician’s place has an important role before and after weight loss surgery. However if you can’t duplicate what your needs are in your kitchen and in everyday life it can be a difficult and long road. Chef Dave gets “Back to the Basics” and gives your patients/members tools and information they need and will use everyday to have and maintain successful weight loss.
“Back to the Basics” teaches proper cooking methods from moist cooking methods to dry cooking methods. How to use utilize your kitchen to maximize health. Which fruits and vegetables give you the most nutritional benefits? What protein foods are? Understanding how Restaurants work and proving guidelines to make dining out easier and healthful. Food sanitation is a must and if asked 7 out of 10 people think they know proper cooking temps, storing temps, and length of time to safely save leftover. However when quizzed, most aren’t even close. Chef Dave not only educates on proper cooking techniques, but goes to the next level to make sure the food they made stays safe.
Back to the Basics is a packed 2 hour presentation with cooking demo.
Who knew the best food came after weight loss surgery? Chef Dave knew that’s who and now you do to!
Clients Comments
Client Comments Not Present
Client List
Client List Not Present
Member Log In - National Speakers Association - Utah Chapter
Unless otherwise noted, speakers and workshop presenters
are not affiliated with Bariatric Support Centers International. This website
is offered only as service to the bariatric community as a directory of available
speakers who specialize in weight loss presentations and workshops. We make
no guarantee regarding the quality and content of the individual speaker's
presentations and disclaim any responsibility or liability for their conduct
or business practices.
