There have been big changes in Mirasol’s kitchen, thanks to our new chef, Robert Kuzyk. Kuzyk, who joined Mirasol’s kitchen staff after working in four-star restaurants at country clubs in Kansas and Arizona, believes in maintaining an “open kitchen” and encouraging clients to repair their relationships with food by becoming more involved in the process of creating it.
“What I like to do is help the clients overcome their fears of certain foods by actually cooking those foods with them,” says Kuzyk. “Learning how to cook those foods makes them more comfortable with them when they leave Mirasol and return to the
real world.”
Robert describes his work with Mirasol clients as a “building process”.
“The first step is getting them to trust me, and then walking them through the process of preparing the food, so that they realize that what they’re getting is nutritional, healthy food that also fits into their meal plans. I have prepared beef for women who haven’t eaten beef in six years. Even some women who are strict vegetarians have been persuaded to try fish, or shrimp or crabcakes.”
“Robert is very good at encouraging women to come into the kitchen little-by-little and maybe coaxing them to try something they haven’t tried before,” says Mirasol Clinical
Director Diane Ryan. “He’s also really great about teaching them to prepare foods they really like — maybe something they remember from childhood, like a special dessert or even just macaroni and cheese. And they can develop recipes and recreate those foods when they return home, and we find that’s really good for aftercare and for the recovery process in general.”
