Following a three year hotel catering course and a successful apprenticeship at the renowned Connaught Hotel, David Green was in the midst of a fervent chef career. However, on the day of his 25th birthday something gate-crashed the party ..the diagnosis of Type 1 Diabetes.

Follow the tumultuous journey of an insulin-dependent diabetic professional chef. Learn the challenges, understand the problems and live through all the highs and lows in maintaining day-to-day normality.

Accompanied by more than 70 recipes, all created by the author during his chef career spanning 30 years, beginning in London's Mayfair to Canada, Wales, the Lake District, Norfolk coast and more.

Diabetes has almost reached pandemic proportions with so many people around the globe afflicted by either Type 1 or Type 2. It shows no mercy, and woe betide anyone who does not obey its principles.

I was diagnosed at the age of 25, which is unusual. But at least I was old enough to understand the situation, the implications, the medication and its regime. I was, however, young enough to learn that the negative effects of diabetes are long-term, usually happening after many years, thus causing myself, aged 25, some concern!

Whichever type of diabetes a person may have, it will, for sure, change their life. This book relays my personal story from when I was diagnosed with Type 1 diabetes and through the next 30 years of my life, detailing all the effects diabetes had on my career as a chef, my personal life and my family and friends. All the ups and downs, all the little victories as well as all the devastating lows have been included, all described as accurately as my memory will allow.

The recipes were all at some time cooked by myself, and featured on my own menus while I was working as a Head Chef in hotels and gastro-pubs. My intention with the recipe selections in this book, was to illustrate the changing food fashions and food styles during a 30 year period but also to highlight some forgotten classics, some real show-stoppers that even in 2021 deserve to be cooked and celebrated. Each recipe has a detailed preparation and cooking method, together with a little history of their origin.

All the recipes are in their original restaurant form, and will give you the same result I achieved when I cooked them. They are a "Treat," a dish for special occasions, some are very labour intensive and some are very rich. For those with diabetes, or those just wanting to follow a healthy diet, each recipe has a "Healthier Version" attachment, to indicate the changes necessary to achieve a version containing less sugar, less salt, less fat, and subsequently less calories.