Outside The Office | Nov/Dec 2017

From Sushi to Surgery

A peek inside the life and mind of Elizabeth Yeu, MD.

What is something that people would be surprised to learn about you?

I am quite a crafty sushi chef, which I did through parts of college and half of medical school. I enjoyed it because it was working with my hands. In a similar vein, I love baking, but am probably the worst cook in the family.

If you weren’t an ophthalmologist, where would your career have taken you?

I’m a bit of a goober; I wanted to be a doctor since I was 4. I originally thought I wanted to be a neurosurgeon. If I had not gone into medicine, I would have considered journalism or cosmetology.

How do you maintain balance among your career, your family, and your personal interests?

That’s always a juggling act. I don’t have a great answer for that, as I love my profession and that zest fuels me to pursue my goals. I do think that being centered and uncluttered really provides clarity with multitasking. Yoga provides that for me. I learned a while ago that I’m good at a certain subset of areas, and I stink at a lot of things, and I am okay with that. I have let go of perfectionism, but I do give my best efforts to my family, patients, and those I work with and for.

Where was this photo taken?

This was on a submarine tour in the Cayman Islands during our Disney cruise. It was the first family vacation that the kids were both old enough to really enjoy themselves, and appreciate “vacation.”

Elizabeth Yeu, MD
  • partner, Virginia Eye Consultants, Norfolk, Virginia
  • assistant professor, Department of Ophthalmology, Eastern Virginia Medical School, Norfolk, Virginia
  • eyeu@vec2020.com; eyeulin@gmail.com; Twitter @LizYeu
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