Upcoming 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.

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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)1. 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 link below to watch the recording:

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

Upcoming Eat the Science Workshops:

Workshop #2:  February 1, 2023

Workshop #3:  April 26, 2023

More details to come!

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This workshop series is sponsored by the California Walnut Commission.

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1. 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. **

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

2022 AGENDA:

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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".

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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

2nd Annual Global Cuisine Series
"A Taste of Culinary Nutrition from Around the Globe"

After receiving such positive feedback from our first series, "A Taste of Culinary Nutrition from Around the Globe" returns!  We will be covering 6 new food cultures, including: Mexican, Guatemalan, Russian/Ukrainian, Ethiopian, Korean, and Haitian. 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.

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A ticket to this series includes registration to 6 interactive culinary workshops held weekly on Thursdays at 6-8pm ET from February 3rd until March 10th. This series has been approved for 12 CEUs and meets the requirements for the Ethics credit. 

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2022 AGENDA:

Thursday, February 3, 2022 - Mexican Cuisine - Christy Wilson, RDN 

Thursday, February 10, 2022 - Guatemalan Cuisine - Lucy Herrarte, ND, DCES

Thursday, February 17, 2022 - Russian/Ukrainian Cuisine - Inga Voloshin, RDN, CDN  (Sponsored by Lifeway Foods)

Thursday, February 24, 2022 - Ethiopian Cuisine - Wintana Kiros, RDN, LDN 

Thursday, March 3, 2022 - Korean Cuisine - Maggie Moon, MS, RD 

Thursday, March 10, 2022 - Haitian Cuisine - Carlie Saint-Laurent Beaucejour, MS, RD

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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 going towards Academy of Nutrition and Dietetics Foundation’s newly established Inclusion, Diversity, Equity, and Access (IDEA) Fund and Eat Well Exchange ***

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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 1st, 2022 at 11:59pm ET.*

Speakers