Join us for an exciting and educational culinary journey as we explore 6 vibrant food cultures from around the world! This year’s series will feature cuisines from Venezuela, Hawaii, Germany, Japan, Afghanistan, and India, offering an immersive experience. Whether you're a registered dietitian, health professional, chef, or nutrition student, this series is designed to broaden your culinary knowledge and elevate your practice through a global lens.

Each session is led by a dietitian from that background, who will offer insight into their cultural heritage along with practical nutrition insights. Attendees then have the opportunity to engage in a cook-along style demonstration where you can learn by doing, with optional participation.

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What to You Can Expect:

• Learn about the rich food traditions, key ingredients, and modern adaptations of dishes from six unique cultures.

• Gain valuable skills in modifying traditional recipes without losing their authentic flavors and cultural significance as well as vital counseling skills.

• This series is worth 12 Continuing Education Units (CEUs), approved by the Commission on Dietetic Registration, and meets the requirements for Ethics credit.
   

Session Details:

• Dates: Thursdays from 6:00 – 8:00 pm ET, February 13 to March 27 (Note: No session on February 20)

2025 Agenda

• Thursday, February 13 - Gabriela Puche, MS, RDN, LD [Venezuelan cuisine]  (Supported by Midwest Dairy)

• Thursday, February 27 - Sharon Ka‘iulani Odom, RD, MPH [Hawaiian cuisine]

• Thursday, March 6 - Karman Meyer, RDN, LDN [German cuisine]

• Thursday, March 13 - Michiko Tomioka, MBA, RDN, CDN, IFNCP [Japanese cuisine]

• Thursday, March 20 - Mitra Weissman, RD, CDE, CNSC [Afghan cuisine]

• Thursday, March 27 - Gauri Junnarkar, MS, BAMS, RDN, LD, CDCES [Indian cuisine (Western Region)]

(Please note we will not have a session on February 20)
 

Expanding your knowledge of global cuisines equips dietitians with the tools to support clients from all backgrounds, making you a more effective and inclusive practitioner and nutrition communicator. 

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Don’t miss this opportunity to expand your culinary toolkit, diversify your plates, and gain essential insights for working with a globally diverse population.

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All sessions will be held LIVE on Zoom and will be recorded for those that are not able to join for some or all of the live event. 

***A portion of our proceeds will be donated to The Edible Schoolyard***​​

Speakers