Upcoming Events
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8th Annual Culinary Nutrition Conference
Saturday & Sunday, June 7th-8th from 12:00pm-5:30PM ET
Spend the weekend fueling your creativity and growing your knowledge alongside a dynamic community of dietitians and health professionals. This one-of-a-kind conference bridges the gap between nutrition science and the culinary arts — helping you turn evidence-based research into practical, approachable, and inclusive culinary strategies.
Whether you’re in clinical practice, private practice, foodservice, academia, media, community, or culinary nutrition, you’ll walk away inspired, energized, and equipped with new ideas to enhance your work and better serve your clients.
The 8th Annual Culinary Nutrition Conference awards 8 CPEUs in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program.
To see the full agenda and register, click the link below!
Past Events
What’s better than learning about the latest evidence-based health benefits of walnuts? Cooking (and eating) while doing it! CNC is excited to partner with the California Walnut Commission, where Kristy and Jackie will be presenting a virtual workshop series entitled, “Eat the Science.” The series is designed to bring walnut health research to life through unique culinary application. Join us to learn about the latest cooking and preparation techniques that incorporate walnuts, unique usage ideas, as well as the innovative research that supports walnut consumption for optimal health and well-being. Feel free to view or cook-along to each 60-minute Eat the Science workshop - either way you will receive two recipes and 1 FREE CPEU by the Commission on Dietetic Registration (CDR) for each workshop you participate in.
To view past workshops and receive your CEU certificate, head to the Eat the Science landing page by clicking the link below.
Cultivating Healthy Habits Across the Lifespan with Avocado: Two-Part Series
It’s never too early or too late to emphasize the benefits of nutrition for reducing chronic disease risk. Establishing healthy habits at any life stage can lead to healthier futures and success could start with something as simple as fresh avocado. Discover the power of avocados in developing sustainable nutrition habits for your patients and clients to support well-being from infancy to adulthood.
Join Kristy and Jackie for this two-part webinar series for the latest avocado nutrition research, valuable counseling strategies, and timesaving, family-friendly culinary tips to enjoy more nutrient-dense foods like avocado.
This webinar series is sponsored by Avocados – Love One Today®.
Accreditation
Physicians:
In support of improving patient care, this activity has been planned and implemented by MedStar Health and the Culinary Nutrition Collaborative. MedStar Health is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.
MedStar Health designates each activity for a maximum of 1.0 AMA PRA Category 1 Credits™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.
Registered Dietitians and Dietetic Technicians, Registered: Healthy Beginnings: Nourishing Healthy Habits in Moms, Babies, Children, and Adolescents with Fresh Avocado awards 1 CPEU in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program. Healthy Futures: Establishing and Sustaining Healthy Habits throughout Adulthood with Fresh Avocado awards 1 CPEU in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program. The Culinary Nutrition Collaborative is the provider for these activities.
The non-profit Food + Planet and the Culinary Nutrition Collaborative are proud to co-host this webinar on aquatic foods (AKA blue foods) and how they are beneficial for us and our planet. This webinar originally took place on October 18, 2023 but the recording is now available!
This webinar focuses on sea vegetables and bivalves and includes information on their nutritional benefits and their environmental impact along with recommendations on sourcing and preparation. Special guest speakers include Sharon Palmer, MSFS, RDN ("The Plant Powered Dietitian") and Togue Brawn, Maine-based seafood expert and fisheries manager of Downeast Dayboat. Sharon and Togue will also be showcasing two recipes using kelp and scallops.
This webinar is approved for 1 CEU by the Commission on Dietetic Registration.
Click the link below to gain access to the webinar.
Culinary Nutrition Mastermind: Building a Thriving Cooking Class Business
Saturday, November 9th from 9:00am-4:00pm ET &
Sunday, November 10th from 9:00am-2:00pm ET
In-person event in New York City
The Culinary Nutrition Collaborative is teaming up with Registered Dietitian and owner of Food Explorers, Katie Shepherd, for a business mastermind teaching you how to create your own cooking class business! Food Explorers is about to reach a million in sales with its unique business model and we are so excited to offer a chance to share this business blueprint with you. In this 2 day in-person mastermind, we’ll cover everything from finding community partners, recipe and curriculum development, allergy management, quality control, pricing, and more. You’ll walk away with a full toolbox of knowledge to start and scale your own business in your own community.
This intimate in-person event will take place in NYC over the weekend of November 9-10, 2024. Due to space limitations, there will only be 20 spots available. This event is approved for 12 CEUs by the Commission on Dietetic Registration.
For more details on this event click the link below.
Registration is now closed
5th Annual Global Cuisine Series
"A Taste of Culinary Nutrition from Around the Globe"
Thursdays from February 13th until March 27th at 6:00-8:00pm ET
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.
What to You Can Expect:
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Learn about the rich food traditions, key ingredients, and modern adaptations of dishes from six unique cultures.
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Gain valuable skills in modifying traditional recipes without losing their authentic flavors and cultural significance as well as vital counseling skills.
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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:
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Dates: Thursdays from 6:00 – 8:00 pm ET, February 13 to March 27 (Note: No session on February 20)
2025 Agenda
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Thursday, February 13 - Gabriela Puche, MS, RDN, LD [Venezuelan cuisine]
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Thursday, February 27 - Sharon Ka‘iulani Odom, RD, MPH [Hawaiian cuisine] (Supported by Midwest Dairy)
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Thursday, March 6 - Karman Meyer, RDN, LDN [German cuisine]
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Thursday, March 13 - Michiko Tomioka, MBA, RDN, CDN, IFNCP [Japanese cuisine]
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Thursday, March 20 - Mitra Weissman, RD, CDE, CNSC [Afghan cuisine]
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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.
Don’t miss this opportunity to expand your culinary toolkit, diversify your plates, and gain essential insights for working with a globally diverse population.
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***
