A Taste of Culinary Nutrition from Around the Globe
Time & Location
About the Event
Join us for a brand new series focused on Global Cuisine! 9 culinary workshops will be held weekly in February and March and will be worth 17 CEUs! Each session will be led by a different chef/RD who will present key ingredients, traditional dishes and important aspects of their food heritage and then demonstrate several recipes in a cook-along style for participants.
All sessions will be held LIVE on Zoom and will be recorded for those that are not able to join for the actual event. Like our annual conference, recipes will be shared in advance and there will be lots of goodies and prizes for those that register!
This unique series is so needed in the dietetics field and we hope that this will be the first of many Global Cuisine series to come!
Please see our agenda below:
February 3, 6-7pm - Breana Killeen, MPH, RD (kickoff intro: "Best Practices for Culturally Sensitive Recipe Development")
February 4, 6-8pm - Vandana Sheth, RDN, CDE [Indian cuisine]
February 11, 6-8pm - Lourdes Castro, MS, RDN [Cuban cuisine]
February 18, 6-8pm - Breana Killeen, MPH, RD [Chinese cuisine]
February 25, 6-8pm - Jonathan Valdez, MBA, RD [Filipino cuisine]
March 4, 6-8pm - Sade Meeks, MS, RD, LDN [African American cuisine]
March 11, 6-8pm - Zariel Grullon, RDN [Dominican cuisine]
March 18, 6-8pm - Michelle Routhenstein, MS, RDN, CDE [Persian cuisine]
March 25, 6-8pm - Lorena Drago, MS, RDN, CDN, CDE [Colombian cuisine]
*all times listed are in EST.