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March 24, 2010
Excerpt from "Only 10 Seconds to Care"
December 23, 2009 – Wendy Harpham, MD
Cancer as a Turning Point
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Best Face Forward
December 23, 2009 – Lacey Meyer
Recipes from Chef Hans Rueffert
December 20, 2009
A Skinny Chef You Can Trust
December 22, 2009 – Karen Patterson
Getting Help
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Stress Reducers
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Cisforcupid.com
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Only 10 Seconds to Care: Help and Hope for Busy Clinicians
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Stress, Depression & PTSD
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Imaging Strategies: The Bigger Picture
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Herceptin Combinations Improve Survival, Lessen Heart Toxicity
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Integrative Techniques: A Sampler
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Drug Therapies
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Letters from Our Readers
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Treatment Updates
December 23, 2009 – Staff Reports
CDC picks up the tab for colon cancer screening
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Mutant Tissue Wanted
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The More You Know
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Patients' Songs Take Flight
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Q&A: Cervical Cancer Vaccine
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Comfort in Strange Places
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The 'Price' is $1 Million
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Pancreatic Cancer Symposia
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Tired of Being Tired?
December 23, 2009 – Lacey Meyer
Message From the Editor
December 23, 2009 – Debu Tripathy, MD
Beneficial Brew
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Gut Reaction
December 23, 2009 – Karen Patterson
Today's Lesson: Cancer
December 23, 2009 – Bunmi Ishola
Uncertain Obligations
December 23, 2009 – Jo Cavallo
Beyond Face Value
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Cancer's Silver Lining
December 22, 2009 – Don Vaughan
Kids Allowed
December 21, 2009 – Marc Silver
Layman's Terms
December 23, 2009 – Charlotte Huff
All Stressed Out
December 23, 2009 – Laurie M. Fisher
Bad Neighbors
December 22, 2009 – Laura Beil
Treatment Snapshot
March 24, 2010
Excerpt from "Only 10 Seconds to Care"
December 23, 2009 – Wendy Harpham, MD
Cancer as a Turning Point
December 23, 2009 – Don Vaughan
Best Face Forward
December 23, 2009 – Lacey Meyer
Recipes from Chef Hans Rueffert
December 20, 2009
Currently Viewing
A Skinny Chef You Can Trust
December 22, 2009 – Karen Patterson
Stress Reducers
December 23, 2009 – Laurie M. Fisher
Cisforcupid.com
December 23, 2009 – Lacey Meyer
Only 10 Seconds to Care: Help and Hope for Busy Clinicians
December 23, 2009 – Kathy LaTour
Flavored-Cigarette Ban Takes Effect, With More to Come
December 23, 2009 – Lacey Meyer
Stress, Depression & PTSD
December 23, 2009 – Laurie M. Fisher
Imaging Strategies: The Bigger Picture
December 23, 2009 – Laura Beil
Herceptin Combinations Improve Survival, Lessen Heart Toxicity
December 23, 2009 – Laura Beil
Integrative Techniques: A Sampler
December 23, 2009 – Marc Silver
Drug Therapies
December 23, 2009 – Elizabeth Whittington
Letters from Our Readers
December 23, 2009
Treatment Updates
December 23, 2009 – Staff Reports
CDC picks up the tab for colon cancer screening
December 23, 2009 – Lacey Meyer
Mutant Tissue Wanted
December 23, 2009 – Kathy LaTour
The More You Know
December 23, 2009 – Helen Osborne
Patients' Songs Take Flight
December 23, 2009 – Bunmi Ishola
Q&A: Cervical Cancer Vaccine
December 23, 2009 – Len Lichtenfeld, MD
Comfort in Strange Places
December 23, 2009 – Susie Kasinski Drummond
The 'Price' is $1 Million
December 23, 2009 – Lacey Meyer
Pancreatic Cancer Symposia
December 23, 2009
Tired of Being Tired?
December 23, 2009 – Lacey Meyer
Message From the Editor
December 23, 2009 – Debu Tripathy, MD
Beneficial Brew
December 23, 2009 – Lena Huang
Gut Reaction
December 23, 2009 – Karen Patterson
Today's Lesson: Cancer
December 23, 2009 – Bunmi Ishola
Uncertain Obligations
December 23, 2009 – Jo Cavallo
Beyond Face Value
December 22, 2009 – Terry Healey
Cancer's Silver Lining
December 22, 2009 – Don Vaughan
Kids Allowed
December 21, 2009 – Marc Silver
Layman's Terms
December 23, 2009 – Charlotte Huff
All Stressed Out
December 23, 2009 – Laurie M. Fisher
Bad Neighbors
December 22, 2009 – Laura Beil

A Skinny Chef You Can Trust

Chef Hans Rueffert, 37, helps others understand that it's quality, not quantity, of food that matters. 

BY Karen Patterson
PUBLISHED December 22, 2009

With just 40 percent of his stomach left, gastric cancer survivor Hans Rueffert nevertheless eats like there’s no tomorrow. 

People might think that means he’s a glutton. Actually quite the contrary: Rueffert, a 37-year-old chef, helps others understand that it’s quality, not quantity, of food that matters.

In July 2005, Rueffert had just finished being a contestant in The Next Food Network Star, placing third from among thousands of applicants and nine show competitors. He was back home in northern Georgia, feeling lethargic and suffering blackouts. Doctors, looking for a source of internal bleeding, found a stomach tumor.

Rueffert went to M.D. Anderson Cancer Center in Houston, where, that August, surgeons removed half his esophagus and 60 percent of his stomach. Fifteen of 29 lymph nodes were positive, he says—“one more and my cancer would have been stage 4.” Chemotherapy and concurrent radiation followed at Piedmont Hospital in Atlanta.

“Being a food guy, not being able to really eat or think about food obviously was a huge complication,” Rueffert recalls, noting that, after he’d gained 15 pounds munching at Food Network tapings, his weight dropped from 215 to 138.

At 6-foot-4, he now weighs about 150. And yes, he’s heard the saying about never trusting a skinny chef. But his work since his cancer diagnosis has, in fact, been built on people’s trust.

For one thing, Rueffert—who just cleared the four-year mark with no evidence of disease—is reaching out to others. He serves on the board of directors for the Gastric Cancer Fund. And through M.D. Anderson and ImermanAngels.org, he’s mentored about a dozen new gastric cancer patients so far, providing advice on concerns like diet and side effects. “It’s scary when you’re first diagnosed and you don’t know whether you can live without a stomach. They ask me and I say, ‘Yeah, you can.’ ” 

In general, he advises gastric cancer patients to avoid sugary and high-carbohydrate foods, recommending high-protein meals and snacks—like quinoa, beans, nuts, lean meats, and fish—instead. “The weight-gain shakes and protein bars most people go to for quick weight gain just seem to go right through many of us gastric cancer patients,” he says.

Meanwhile, home chefs and restaurant patrons are trusting Rueffert to please their palates. A TV cooking show he began on local cable might be picked up by the PBS affiliate, he says. And he’s taking over his parents’ restaurant and lodge, the Woodbridge Inn in Jasper, Georgia.

Also, drawing on his cancer experience, Rueffert has written and self-published a book, Eat Like There’s No Tomorrow. People assume the title refers to pigging out, but his goal is for people to be sated by eating wholesome foods, no matter the quantity.

Rueffert also teaches about food at the Cancer Wellness Center at Piedmont. “It’s not your average cooking class. We talk about whatever ails them,” he says of his students.

Over the long term, he hopes to inspire people who don’t like to cook to get into the kitchen and reap their own culinary rewards. “I want people to think, ‘If that were my last meal, I’d be completely content with that.’”  

Get one-of-a-kind recipes from gastric cancer survivor and chef Hans Rueffert here

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