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A Culinary Skills Program for Health

In partnership with Living Plate Rxwe have created a new cooking skills program for health, C.H.E.F.S., that represents the pillars of nutrition-related health behavior change: Cooking, Healthy Eating, & Food Strategies.

C.H.E.F.S. is the only program of its kind designed to be used for both practitioners AND their clients to create confidence in the kitchen. It will truly transform your practice, saving you countless hours from having to create a course from scratch yourself.


The C.H.E.F.S. program is offered online and includes:

  • 12 self-paced lessons that incorporate nutrition education and culinary skills development videos for optimum practitioner and client learning.

  • 13.75 CEUs for RDNs.

  • Additional bonuses for practitioners who license C.H.E.F.S.

Practitioners may take the program just for themselves or license the program, enabling them to offer C.H.E.F.S. as a consumer-facing program in their practices. Practitioners who license C.H.E.F.S. have two options to use in practice:​

  • Done-for-You generic program that you can issue to clients at no cost to you. Incorporate it into programs or offer it as a stand-alone in your practice to add value.

  • White-labeled program that you can edit and brand for reconstruction in your favorite LMS [Learning Management System] or your EHR.

All practitioners who go through the program will also receive a receive a C.H.E.F.S. Certified badge as proof of program completion.


To learn more, please click the link below. If you have any questions or would like to access to our pre-recorded Orientation video and Q&A session to get an inside peek at C.H.E.F.S., please feel free to reach out to us at


Meet Your Experts

This program has been designed by a team of master-level dietitians and culinary educators to support you in translating the science of nutrition into actionable culinary behaviors.
Each member of the development team brings a strong level of expertise to the table. 

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Culinary Expert: Kristy Del Coro, MS, RDN, LDN

Kristy has over 10 years of experience in the culinary nutrition field. She holds a Master of Science in Clinical Nutrition from New York University (NYU) and a Culinary Arts Diploma from the Institute of Culinary Education (ICE). Kristy completed her culinary externship at the Michelin-starred restaurant Rouge Tomate in New York City and eventually joined their team as the in-house culinary nutritionist from 2011-2014. 

Kristy co-founded the  Culinary Nutrition Collaborative with Jackie to provide more continuing education opportunities for RDs that bring nutrition science to life in the kitchen. In addition to her work with the Culinary Nutrition Collaborative, Kristy is an active freelance writer for various digital food and wellness platforms including Spruce Eats,, and Well + Good. Kristy is also a member of the Verywell Fit Review Board. Kristy resides in the Portland, Maine area with her husband and two young children. 


Nutrition Education Expert: Jeanne Petrucci, MS, RDN

Jeanne brings more than 25 years of experience as a private cooking instructor to her second career as a registered dietitian. Incorporating food experience into the nutrition care process is the foundation for her professional contributions, which include participation in research, the creation of a transformational meal planning program for dietitians and other wellness professionals, and a growing evidence-based, consumer-facing nutrition education library.

Jeanne received her MS degree in nutrition education from Teachers College, Columbia University, and is the founder and managing director of Living Plate Rx, a nutrition content and meal planning software company. She resides in New Jersey with her husband, four children, and a menagerie of animals.


Clinical Nutrition Expert: Jackie Topol, MS, RD, CDN, CLT

Jackie is a registered dietitian and culinary nutritionist whose mission is to help people use food-as-medicine to manage and reverse a variety of health conditions. Jackie holds a Master's degree in Clinical Nutrition from New York University and began her career at one of the top hospitals in the nation, seeing a wide range of patients, from those who were looking to prevent disease to those with critical illnesses.  
To further her education, Jackie studied integrative medicine and nutrition for years through the Institute of Functional Medicine and the Integrative and Functional Nutrition Academy, among others. She has also been teaching cooking classes and leading culinary demos for over 10 years.

Jackie founded the Culinary Nutrition Collaborative because she and fellow RD Kristy Del Coro felt there was a gap in training for dietitians and health professionals. Jackie resides in New Jersey with her husband, son, and daughter.

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