Chemotherapy can ruin people’s experience of food. Now chefs and scientists are devising healthy recipes to counter the treatment’s effects
“My dad made a spag bol one day and said he couldn’t taste anything,” says Tom Cenci. For Cenci, who is now executive chef at the London restaurant the Duck and Waffle, it was particularly painful to see his father, Michael, who was undergoing chemotherapy for prostate cancer, go through this: “Food is one of life’s little joys, isn’t it, and if you can’t taste, then that makes an incredibly hard situation even worse,” he says.
When he met his nextdoor neighbour, Ryan Riley, in 2016, they were both chefs and also the children of cancer patients. Cenci was aware of the work Riley was doing with Life Kitchen, a non-profit cooking initiative to help people with cancer and those caring for them, offering free cookery classes to chemotherapy patients at restaurants including River Cottage in Devon. Riley’s work was inspired by his experience of caring for his late mother, and Cenci was moved to help.
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