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Upcoming Events

  • Food For Thought: Family Friendly Walnut Recipes and Emerging Brain Health Research
    Apr 26, 1:00 PM EDT – Apr 27, 2:00 PM EDT
    on Zoom
    Join our latest workshop in the series focused on how walnuts and their unique nutrient profile, including omega-3 ALA, may play a role in supporting brain health including cognitive function.

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.

Workshop #3: Food For Thought: Family Friendly Walnut Recipes and Emerging Brain Health Research 

Wednesday, 4/26 from 1:00-2:00PM EST

A growing body of research has shown that walnut consumption may help support optimum brain health and cognitive function! 

Join our latest workshop in the series focused on how walnuts and their unique nutrient profile, including omega-3 ALA (2.5g/oz), may play a role in supporting brain health including cognitive function. (1) The Culinary Nutrition Collaborative will demonstrate how to make two unique recipes with walnuts that are family friendly and can be shared with your patients and clients. 

Register today for the free workshop and receive 1 FREE CPEU (pending approval) for Registered Dietitians and Dietetic Technicians, Registered by the Commission on Dietetic Registration (CDR). 
 

(1) U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2020-2025. 9th Edition. December 2020. Available at DietaryGuidelines.gov. 

Missed our past workshops? Scroll to Past Events to watch the recordings.

Events: Events List

Ongoing Events

3rd Annual Global Cuisine Series
"A Taste of Culinary Nutrition from Around the Globe"

Announcing our 3rd Annual virtual cook-along series focused on Global Cuisine!  We will be covering 6 new food cultures, including: Southern African, Indigenous, Vietnamese, Lebanese, Nordic, and Italian. 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. Join us 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 6 interactive culinary workshops held weekly on Thursdays at 6-8pm ET from February 16th until March 23rd. This series is approved for 12 CEUs by the Commission on Dietetic Registration and meets the requirements for the Ethics credit.

2023 AGENDA:

Thursday, February 16, 6-8pm ET - Cordialis Msora-Kasago, MA, RDN (Southern African)

Thursday, February 23, 6-8 pm ET - Denee Bex, MPH, RD, CDCES (Indigenous)

Thursday, March 2, 6-8 pm ET - Tien Hung, MS, RDN (Vietnamese)

Thursday, March 9, 6-8 pm ET - Nina Dahan, MS, RD (Lebanese)

Thursday, March 16, 6-8pm ET -  Karin von Zelowitz, MS, Leg. dietist (Nordic)

Thursday, March 23, 6-8pm ET - Barbara Baron, MS, RDN, CDN, FAND (Italian)

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. 

 

***A portion of our proceeds will be donated to Diversify Dietetics and World Central Kitchen ***

Regular tickets: $149

**If you have a coupon code, please enter it on the checkout page. (If you are using your desktop, the spot to enter the code is on the TOP RIGHT HAND CORNER.**

Student tickets: $79 (proof of Student ID requested)

*Full Price and Student Tickets available for purchase until Feb 15th, 2023 at 11:59pm ET.*

Speakers
Sponsors

Thank you to our sponsors for supporting this series!

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.

Workshop #1-  Walnuts for Well-Being: Recipe Hacks that Save Time in the Kitchen

Wednesday, 11/9 from 1:00-2:00PM EST

The busy-ness of the Fall season is upon us with school in full swing and the holidays on our heels. Feeling frazzled and short on time might be a common feeling for many. Join our inaugural workshop and learn time saving meal hacks with walnuts through two unique recipes that can be repurposed various ways in a week, demonstrated by Kristy and Jackie. 

The recipes and hacks can save time and reduce stress, but also the ingredients, like the powerhouse walnut, have been clinically studied and demonstrate an emerging role in supporting mental well-being. Walnuts have a unique matrix of bioactive nutrients and phytochemicals that may support beneficial effects on mood and mental health, including polyunsaturated fatty acids, specifically the plant-based omega-3 alpha-linolenic acid. Walnuts are the only nut to provide an excellent source of this essential fatty acid (2.5g/oz)3. Each recipe will be paired with the latest research that has shown walnut consumption and potential support for mood and overall well-being. Recipes will include: Walnut Mexican Street Corn Tacos and Kale Farro Apple Salad with Creamy Apple Cider Walnut Vinaigrette.  


Missed our first workshop? Click the button below to watch the recording.  

To receive your CPEU certificate after you watch the recording, click HERE.

Workshop #2-  Explore the Latest Food Trends with Heart-Healthy Walnuts*

Wednesday, 2/1 from 1:00-2:00PM EST

DYK: Walnuts are the only nut with an excellent source of the plant-based omega-3 ALA (2.5g/oz), an essential fatty acid that may play a role in heart health?1 They are also certified by the American Heart Association® with the Heart-Check mark, per one ounce serving.2

Our winter workshop kicks off the new year and brings the latest food trends to life through culinary application and the latest heart health research featuring walnuts – just in time for American Heart Month.

Join us to learn how to make two unique recipes with walnuts that will feature the latest heart health research and highlight how you can leverage new food trends for 2023 in your cooking. The two trends will feature the reinvention of retro foods through the lens of the wellness-conscious consumer and the fusion of flavors to create new ones...have you heard of “swicy”?!​​ Recipes will include: Swicy Pineapple-Walnut Sheet Pan Dinner and California Walnuts Meatless Meatballs.  

Attendees will also have the opportunity to win a Le Creuset Baking Dish, pair of Silpat Nonstick Baking Mats, and an Eat the Science apron along with other walnut goodies ($200 value total!). 

Missed our second workshop? Click the link below to watch the recording:

To receive your CPEU certificate after you watch the recording, click HERE.

​* Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts offers 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

1. Sala-Vila A, Fleming J, Kris-Etherton P, Ros E, Impact of α-Linolenic Acid, the Vegetable ω-3 Fatty Acid, on Cardiovascular Disease and Cognition. Advances in Nutrition. 2022; 13(5): 1584–1602. 

2. One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat, including 2.5g of alpha-linolenic acid, the plant-based omega-3. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov

5th Annual Culinary Nutrition Conference

Spend 2 days 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! Our expert speakers will be covering a wide range of topics so 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 live and recorded conference is pre-approved for 8 CEUs by the Commission on Dietetic Registration. **

Student and group tickets available. For discounted group tickets (for 10 or more registrants), please contact us directly at info@culinarynutritioncollaborative.com

 

2022 AGENDA:

Saturday, August 20th (12:00pm-5:30pm ET)

  • Nourishing the Next Generation: Teaching Kids to Cook with Katie Morford, RD
    It’s hard to overstate the potential for home cooking to have a positive impact on our long-term health. And it starts with the youngest among us. This session is all about empowering the next generation with the tools and confidence to cook for themselves. Whether it’s your own kids or larger groups in a public setting, Katie will share the fundamentals of teaching kids of all ages to cook. She will cover age-appropriate tasks, from toddlers to teens, knife skills, safety, favorite recipes and tools, lessons she's learned the hard way, and her secret ingredient to successful family meals.​

  • Keeping It ‘Reel’: Video Content for Nutrition Entrepreneurs with Cara Harbstreet, MS, RD, LD 
    Video posts are here to stay! Whether you’re trying to keep up with Instagram’s algorithm, grow an audience on TikTok, or considering YouTube Shorts, user-generated video content is the hottest thing on social media. As a nutrition entrepreneur, it’s a skill worth learning to share the messages you’re most passionate about. This session will introduce the benefits of learning the skillset needed to efficiently produce video content from your phone (no DSLR needed!) and suggestions for strategically building a workflow that doesn’t sap precious resources like time or money. The session will conclude with a hand-on workshop portion where Cara will demonstrate a step-by-step process to create two types of food-focused videos. You’ll have the opportunity to participate in real-time and end up with two ready-to-share pieces of content to adapt to your own uses.

  • Extra Virgin Olive Oil: The Truth in Your Kitchen with David Neuman 
    Did you know there can be a lot of mislabeling at the grocery store when it comes to extra virgin olive oil? Lucky for us, one of the three trained professional olive oil tasters in the U.S. wrote a new book to help anyone tell the difference between a fresh extra virgin olive oil and a knockoff. "Extra Virgin Olive Oil: The Truth In Your Kitchen" author David Neuman joins us to share how to taste and smell olive oil to make sure it is genuine. David will also be addressing common myths and questions about olive oil as well as its numerous health benefits.

 

Sunday, August 21st (12:00pm-5:00pm ET)

  • Plant-Based Foundations: Building One-Dish Meals All Year-Round with Laura Geraty, MS, RD, LD 
    Chef/RD Laura Geraty will teach you how to view recipes as roadmaps. While a good recipe should provide specific directions to get to you to a delicious end point, there are infinite alternative routes that end up at worthy destinations. While preparing two plant-based one-dish recipes, Geraty will discuss the ways they can be tweaked based on preference, availability of ingredients and seasonality, the amount of energy/interest one has to cook, skill level and more. Geraty’s goal is to teach you how to view your current rotation of meals with a new lens, unlocking the infinite possibilities of where each can take you. Never feel stuck in a meal rut again.

  • Culinary Nutrition in Action with panelists Kathy Chraghchian, RDN, Leslie Edmunds, MPH, RDN, CDE, CLT, and Cindy Kleckner RDN, LD, FAND
    Join us for a lively conversation where we'll be interviewing 3 culinary RDs who have build businesses in various settings. They'll share how they got started, the wins and obstacles they've had, and valuable words of wisdom.

  • Everyday Low Glycemic Desserts with Mary Ellen Phipps, MPH, RD, LD
    When you look at a typical dessert recipe it either has a lot of sugar or is lacking nutrients like fiber and protein. And, when we think about the glycemic impact of a dessert, we ideally would want to see the opposite of this… Lower in sugar, and higher in protein and fiber. So the question becomes how do we make a dessert with this nutritional profile that our clients still enjoy eating? Mary Ellen will break down five fool-proof strategies for making deliciously blood sugar friendly desserts from her latest cookbook "The Easy Diabetes Desserts Cookbook".

Testimonials 

"This was the first conference I have attended where all the sessions made sense for me personally as an RD."

"The topics, presentations, recipes and discussions were AMAZING. This is just what I needed."

"I have been a clinical dietitian for more than 40 years. This is one of the top 5 conferences I have ever attended."

Speakers