Hi!
So I wanted to be a chef for quite some time now, I got the degree I need to visit the school I want to visit, saved up for quite a while now to actually be able to afford it as well.
Now a couple weeks ago I got a t1 diagnosis and I honestly managed pretty well and don't really have many issues with having diabetes at all (yet anyways).
But I've been thinking and researching a bit and I really didn't find anything about diabetic chefs. You have to taste stuff all the time, the job is super stressful, you're constantly moving around and don't necessarily always have the time to go out and use insulin or drink some juice or adjust your pump or whatever.
Does all the stress, lots of movement and the constant tasting make it super hard to manage blood sugars?
I'd love any insights or experiences or tips or anything at all really.
Thanks!
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