Spend the day participating in virtual hands-on cooking workshops and lectures given by chefs and culinary nutritionists. Launched in 2017, this conference was the first of its kind and continues to provide a unique platform for dietitians and chefs to come together, share progressive ideas and provide practical tools that integrate nutrition science with innovative culinary technique.
Topics for this year's conference came directly from feedback from previous attendees! Each session is 1.5 hours, allowing speakers to take a deep dive in their topic and there will be plenty of time for Q&A. Whether you work in clinical, private practice, academia, media, or culinary nutrition, there will be something new and exciting to learn that you will be able to apply to your business.
This series will take place over 2 half days to accommodate attendees from all time zones. 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 actual event. (Registrants will have access to the recording for 6 months.) Recipes for the cooking demos will be shared in advance for those who want to cook along and there will be lots of goodies and prizes to win for those that register!
** The conference is also approved for 9 CEUs by the Commission on Dietetic Registration. **
Early bird, student, and group tickets available. For group tickets (for 10 or more registrants), please contact us directly at email@example.com
Saturday, August 21st (12:00pm-5:00pm ET)
Food Photography Essentials with Maggie Michalczyk, RDN
Maggie will take you through the content creation process when it comes to food photography for social media from start to finish including the editing process. Learn new tips and tricks including what equipment and props are necessary for creating captivating and beautiful food photography for social media (using either a DSLR camera or your cellphone camera!). Gone are the old food photography rules and in are the new methods that will help you attract more followers and long-term food photography brand partnerships for your business!
Spiced Up Plant-Based Cooking with Kanchan Koya, PhD [sponsored by Forager Project and The Wonderful Company]
In this session you will learn how to elevate your plant-based cooking with health and flavor! Kanchan will share evidence-based ways in which to use herbs, spices and functional ingredients to boost the health-enhancing power of your plant-based meals with zero compromises on taste and deliciousness.
Learn all of the vital steps in creating and writing successful recipes that can be easily followed and reproduced by readers. We'll also discuss details to take into consideration when developing a recipe for different audiences and platforms and unique opportunities for dietitians within recipe development.
Sunday, August 22nd (12:00pm-5:00pm ET)
Creative Cooking on a Budget with Tina Marinaccio, MS, RD, CPT [sponsored by Quaker Oats]
Did you know that most Americans spend more than half of their food budget dining out? Cooking at home saves money and helps keep your clients on track with their health goals. Tina will discuss practical culinary tips and tricks, meal planning, shopping, stocking your pantry, and utilization of local assistance programs to help your clients expand their diet on a budget, without sacrificing nutrients or flavor.
How to Host Engaging Live Cooking Demos that Wow! with Liz Weiss, MS, RDN [sponsored by Powerful Pairings]
Culinary demonstrations enable dietitians to communicate nutrition information to consumers; entertain their audiences; teach basic or advanced cooking skills; and showcase healthy recipes that are affordable, easy to prepare at home, and flavorful. Gaining the confidence to cook in front of a live audience is a critical skill set for dietitians working in clinical, community, and private practice settings. During this session, attendees will learn the secret sauce to conceptualizing, organizing, and conducting an exciting and engaging live cooking demo or class for both in-person or virtual events.
Secrets from a Private Chef: Making Therapeutic Diets Delicious with Becky Facteau, RDN [sponsored by jovial]
Chef/RD Becky Facteau will break down therapeutic diets for diseases commonly encountered in Private Practice and illustrate how to confidently approach cooking while trying to manage symptoms related to IBS, SIBO, Diabetes, and Hypertension. She’ll also showcase 3 delicious recipes that fit these dietary guidelines and discuss ways to customize them further if needed.
A Taste of Culinary Nutrition from Around the Globe
4th Annual Culinary Nutrition Conference
Join us for a brand new series focused on Global Cuisine! We welcome RDNs, health professionals, chefs and nutrition students to participate in a series of hands-on workshops covering a selection of food cultures from around the world through the lens of culinary nutrition. We hope this is the first of many more series to come as we continue to diversify our plates and our palates and most importantly, enhance our knowledge as practitioners of a diverse population.
A ticket to this series includes registration to 9 interactive culinary workshops held weekly in February and March, worth 17 CEUs.
Each session will be led by a different chef/RDN who will present important aspects of their food heritage in a cook-along style demonstration for participants (cooking along is optional). Presenters will cover key ingredients and food traditions, as well as concrete recommendations for healthy recipe modifications without compromising the cultural significance of the dish.
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 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!
Please see our agenda below:
February 3, 6-7pm - Breana Killeen, MPH, RD (kickoff intro: "Best Practices for Culturally Sensitive Recipe Development" - sponsored by the National Watermelon Promotion Board)
February 4, 6-8pm - Vandana Sheth, RDN, CDCES, FAND [Indian cuisine] - sponsored by Living Plate Rx
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, RDN, CSG, CDN, CCM, CDCES, ACE-CPT [Filipino cuisine] - sponsored by Dole
March 4, 6-8pm - Sade Meeks, MS, RD, LDN [African American cuisine] - sponsored by Dole and Living Plate Rx
March 11, 6-8pm - Zariel Grullon, RDN [Dominican cuisine] - sponsored by Dole
March 18, 6-8pm - Michelle Routhenstein, MS, RDN, CDE [Persian cuisine]
March 25, 6-8pm - Lorena Drago, MS, RDN, CDN, CDE [Colombian cuisine] - sponsored by Cabot Cheese
*all times listed are in EST.