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For the past few weeks, the culinary arts students at Johnson & Wales University in Providence, R.I., have been working with some less-than-seasoned sous chefs.
One of them, Clinton Piper, may look like a pro in his chef's whites, but he's struggling to work a whisk through some batter. "I know nothing about baking," he says.
Luckily, he's got other qualifications. Piper is a fourth-year medical student at Tulane University School of Medicine, and he's here for a short rotation through a new program designed to educate med students and chefs-in-training about nutrition.
The Salt
No Bitter Pill: Doctors Prescribe Fruits And Veggies