Rest – Restore
A note from Chef David Bouley RE: COVID-19
Dear Bouley Community,
I am writing today about Bouley at Home’s plans for the coming weeks, in light of the exponential spread and associated health concerns related to the COVID-19 virus. We have been monitoring the information coming from government and health officials and consulted with community associations for restaurants and local service providers. Out of an abundance of caution, and in adherence with the requests for social distancing from authorities, the decision has been made to close Bouley at Home’s in-person dining programs at both onsite and offsite catered locations through the end of March, when we will reassess the situation. This includes our Chef & Dr. Series, Rare Vinyards & Vintages Tasting Menu Events and our Saturday Wine Education Classes.
Bouley at Home and Bouley Test Kitchen are currently studying the possibilities of shifting our lectures and programs to an online format. We are excited about the new possibilities for sharing that this presents in the future. As we explore how we can service those in need, hopefully we will be able to collaborate on those programs as they develop.
The most important thing right now is for all of us to stay calm and stay connected. The Bouley community is a warm and mutually supportive group. Even though we won’t be able to be together in person, our commitment to community, sharing our culinary techniques and knowledge of unbreakable health remains strong. We will find ways to stay connected. Our creative staff are passionate about the power of the culinary arts as a connector of people in the face of challenge. We are in this together. Please contact us email@example.com for any questions or interests in how we maybe able to service you at this time. Our gift certificate program remains active and we look forward to honoring your support with the most dynamic programming, food and hospitality with celebration.
Through the profound contributions of the Chef and Dr. Series we look forward to sharing with you healthy cooking and the power and function that food produces.
Chef David Bouley and Team
Bouley at Home – Bouley Test Kitchen – Bouley Catering
ABOUT ‘The Chef and the Doctor’
A Health-Focussed, Multi-Course Culinary Experience
Launched in 2013, The Chef & The Doctor series is a collaborative lecture and dinner series hosted by Chef Bouley and world renowned doctors and nutritionists. Alternative, preventive and functional medicine are at the core of each presentation. Nutrient dense dishes complement each lecture. Many of the doctors or deans of medical schools that have collaborated in the series, often present their own personal health challenges of which they have healed through whole foods.
Through their presentations, the gastroenterologists, cardiologists, neurologists, and nutritionists allow guests the ability to follow proven and successful blueprints to change their lives by leading with better whole food choices and applications. Lecturing doctors work with Chef Bouley to share and educate him on food choices that have accomplished positive results and success and specific medical practices. The series is ongoing and has drawn attention from the Wall Street Journal, celebrating NY Times Best Seller authors like Dr. Andrew Weil, Dr. Mark Hyman and Dr. David Perlmutter.
In 2015, Chef David Bouley received the honorary title of “Japanese Cuisine Goodwill Ambassador,” a government award from the Ministry of Agriculture, Forestry and Fisheries for exemplifying the spirit of “Washoku,” meaning “harmony of food” in Japanese. At that time, he was the first non-Japanese recipient of this award. Chef Bouley has intensively studied the health benefits of Japanese cuisine and culture and has tremendous success infusing Japanese cuisine in French technique. That same year, Bouley Restaurant was awarded the “Best Restaurant in the United States” from tripadvisor Traveler’s Choice Awards and placed #14 in the world.
In 2017, Chef Bouley received an honorary degree of Doctor of Humane Letters, “honoris causa” from the College of Agriculture, Health and Natural Resources at the University of Connecticut for his sustained and important accomplishments across his career and leadership in advancing the science and art of gastronomy as a vehicle for optimal health. He also won a lifetime achievement award from Dr. Peter Green, Director of the Celiac Disease Center at Columbia University and a lifetime achievement award from Dr. Barry Smith, President of the Rogosin Institute and Professor of Clinical Surgery at Weill Cornell Medical College.
How Chefs Can Be Doctors, and Doctors Can Be Chefs
Podcast: Chef David Bouley and Dr. Mark Hyman, MD
Why Chef David Bouley Treats Food as Medicine
WORTH, October 11, 2019…
Bouley and a growing number of medical professionals are championing the idea of healing ourselves through what we eat.
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31 West 21st Street