Chef and doctor are not professions that often go hand in hand. But that’s not to say they shouldn’t. Small dietary changes have immense power to improve people’s health and wellness, yet such changes are rarely prescribed by doctors. Linda Shiue has had an interest in cooking since she was a child but chose to pursue a career in medicine. Yet it wasn’t until she attended a medical conference called Healthy Kitchens, Healthy Lives sponsored by Harvard School of Public Health and the Culinary Institute of America, that she began to understand how knowledge of nutrition science could help patients.