Cooking up healthy recipes and teaching culinary skills at a children’s cancer hospital
By Sarah Bennett
When Audra Wilford’s 4-year-old son Max was diagnosed with an aggressive form of brain cancer in 2011, she did the only thing she could think to do to increase his quality of life — she cooked.
The Tustin mother of two attended culinary school and worked in the restaurant industry before starting her career in higher education, so she knew the importance of a healthy diet. She also knew that showing her son how to prepare therapeutic meals himself would empower him to not only eat better, but more.