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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 [sponsored by Vital Farms and Wonderful Halos]
    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 [sponsored by Cabot Cheese and POM Wonderful] 
    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 [sponsored by Kosterina] 
    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 [sponsored by Wonderful Pistachios] 
    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 [sponsored by Just Date and Bob's Red Mill] 
    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".

Speakers
Testimonials from 2021 Conference

"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."

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Supporting Sponsors

Past Events

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

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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.

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. 

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

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 ***

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

4th Annual Culinary Nutrition Conference

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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 info@culinarynutritioncollaborative.com

 

2021 AGENDA:

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

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! 

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.

L​earn 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)

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.

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.

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.

Speakers