In a unique collaboration supported by the global cardiovascular equipment supplier, Getinge, Fredrik Berselius, the Michelin two-star chef and founder-owner of the award-winning New York restaurant Aska, joined forces with renowned cardiovascular and thoracic surgeon Dr. Nirav Patel to tackle the challenge of creating the “most challenging” recipe ever. Together, they co-authored “The Cookbook of Cardiovascular Surgery,” a masterpiece that goes beyond being a complex recipe book and serves as an innovative and challenging work of art. The book not only applauds the exceptional skills of cardiovascular surgeons but also provides hand dexterity training for heart surgeons at any stage of their careers to continually excel in the medical field.
Carefully designed by Fredrik and Dr. Patel, the nine recipes in the book incorporate at least one surgical technique familiar to cardiovascular surgeons. These recipes are not just delicious dishes but also a test and enhancement of the artistry of cardiovascular surgery.
Fredrik, a cooking master born in Stockholm, Sweden, expressed that the biggest challenge in this project was stepping out of his comfort zone and looking at food from the perspective of a surgeon. However, he embraced the challenge, proposed innovative ideas, and collaborated with others to explore them. Through continuous communication and refinement, he seamlessly integrated these ideas into cooking from a manual dexterity perspective. Fredrik approached each detail of the process with enthusiasm, enjoying the gradual adjustments and improvements, combining the tools used by surgeons with the art of cooking.
Dr. Patel, who performs about 350 surgeries annually, took his surgical skills into the kitchen for the first time as a cooking enthusiast.
“The special recipes designed for dexterity training are irresistible. Precision is the key to surgical success, and only dexterity can bring about precision, emphasizing the importance of agility and accuracy. This aligns perfectly with advanced cooking,” says Dr. Patel.
The book includes delectable dishes such as blueberry vinegar rose rockfish and cabbage with venison, each requiring extraordinary skills and flexibility.
“Handling fish is an art of touch and feel, much like dealing with any ingredient. The structure of fish is often delicate, and the meat is extremely tender. Despite differences in various fish, I always handle them with great care and precision. You must touch and feel it with your own hands to understand its texture,” Fredrik comments on the recipe for blueberry vinegar rose rockfish.
Dr. Patel agrees, stating, “Touching and feeling the texture of fish meat is akin to gently touching human tissue before surgical cutting. Understanding the lines, muscles, and anatomy is crucial for any surgery. Creating perfect fish petals helps exercise the precise cutting skills with a surgical knife. Combining rose fish meat and caviar requires a gentle and meticulous approach, similar to performing delicate surgery to avoid damaging fragile tissues.”
For Dr. Patel, home cooking is a way to relax and escape the tense atmosphere of the operating room. Moreover, it helps him maintain agility and focus. He firmly believes that other doctors, including junior physicians, can benefit similarly by using “The Cookbook of Cardiovascular Surgery” published by Getinge. “This cookbook pays great attention to detail and offers a refreshing way to train fingers and thoughts for (surgeons). The foods are not only mouth-watering but also artistic in presentation. I will definitely recommend this book for practice to my students.”
Cindy Blasewitz, Senior Global Training, Development, and Clinical Marketing Manager at Getinge, praises the book as a creative training tool that not only recognizes the outstanding skills of surgeons but also inspires creativity. Whether in the operating room or at home, doctors can persistently practice their skills through this book, maintaining physical and mental agility and focus. This book transforms doctors from hurried surgeons into artists.
Cindy states, “During the development of ‘The Cookbook of Cardiovascular Surgery,’ Dr. Patel and Fredrik demonstrated astonishing skill and precision. Based on nine carefully designed recipes, they presented a unique culinary feast for global surgeons, allowing them to hone their medical skills while preparing exquisite dishes for friends and family. This book is not just a recipe book but also a treasury inspiring creativity and training skills.”
