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Upcoming Events

  • 4th Annual A Taste of Culinary Nutrition from Around the Globe
    4th Annual A Taste of Culinary Nutrition from Around the Globe
    Thu, Feb 01
    Feb 01, 2024, 6:00 PM EST – Mar 07, 2024, 8:00 PM EST
    on Zoom
    Feb 01, 2024, 6:00 PM EST – Mar 07, 2024, 8:00 PM EST
    on Zoom
    This series will take place from February-March 2024 and will be worth 12 CEUs for RDNs!
  • Tackling Bone Health with Prunes
    Tackling Bone Health with Prunes
    Wed, Feb 28
    Feb 28, 2024, 1:00 PM – 2:00 PM EST
    on Zoom
    Feb 28, 2024, 1:00 PM – 2:00 PM EST
    on Zoom
    Join Leslie Bonci, MPH, RD, CSSD, LDN as she unpacks the latest research on the powerful connection between prunes and bone health. Kristy and Jackie will then share tips on how to incorporate more prunes into our daily eating habits and showcase 2 easy and delicious recipes.
  • Part 1: Healthy Beginnings: Nourishing Healthy Habits in Moms, Babies, Children, and Adolescents with Fresh Avocado
    Part 1: Healthy Beginnings: Nourishing Healthy Habits in Moms, Babies, Children, and Adolescents with Fresh Avocado
    Mar 21, 2024, 1:00 PM – 2:00 PM EDT
    on Zoom
    Join us for a two-part workshop series to learn about the latest nutrition research on fresh avocado consumption as well as strategies for empowering your patients and clients to establish healthy nutrition behaviors at all life stages. This registration is for the first webinar on March 21.
  • Part 2: Healthy Futures: Establishing and Sustaining Healthy Habits throughout Adulthood with Fresh Avocado
    Part 2: Healthy Futures: Establishing and Sustaining Healthy Habits throughout Adulthood with Fresh Avocado
    Sep 19, 2024, 1:00 PM – 2:00 PM EDT
    on Zoom
    Join us for a two-part workshop series to learn about the latest nutrition research on fresh avocado consumption as well as strategies for empowering your patients and clients to establish healthy nutrition behaviors at all life stages. This registration is for the second webinar on September 19.
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4th Annual Global Cuisine Series
"A Taste of Culinary Nutrition from Around the Globe"

Thursdays from February 1st until March 7th at 6:00-8:00pm ET

Announcing our 4th Annual virtual cook-along series focused on Global Cuisine!  We will be covering 6 new food cultures, including: Greek, Thai, Taiwanese, Jamaican, Puerto Rican, and Peruvian. 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 global population.

A ticket to this series includes registration to 6 interactive culinary workshops held weekly on Thursdays at 6-8pm ET from February 1st until March 7th. This series is worth 12 CEUs, approved by the Commission on Dietetic Registration and meets the requirements for the Ethics credit.

2024 AGENDA:

Thursday, February 1, 6-8pm ET - Stefani Sassos, MS, RDN, CDN [Greek cuisine]

Thursday, February 8, 6-8pm ET - Toi Sennhauser, MPH, RD [Thai cuisine]

Thursday, February 15, 6-8pm ET - Cindy Chou, RDN [Taiwanese cuisine]

Thursday, February 22, 6-8pm ET - Sue-Ellen Anderson-Haynes, MS, RDN, CDCES, LDN [Jamaican cuisine]

Thursday, February 29, 6-8pm ET - Sylvia Klinger, DBA, MS, RDN, CPT [Puerto Rican cuisine]

Thursday, March 7, 6-8pm ET - Manuel Villacorta, MS, RDN [Peruvian cuisine]

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 live event. 

VIRTUAL TICKET: $149

Student tickets: $69 (proof of Student ID requested)

***A portion of our proceeds will be donated to Eat Well Exchange ***

Speakers
Sponsorship support provided by:

Registration is now closed

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Tackling Bone Health with Prunes
Wednesday, February 28th at 1:00-2:00pm ET

As we age, bone health becomes a crucial concern for both women and men. The good news? Delicious and nutritious prunes can play a vital role in mitigating the risk of osteoporosis. Join Leslie Bonci, MPH, RD, CSSD, LDN —dietitian to the Kansas City Chiefs—in this engaging webinar where she unpacks the latest research on the powerful connection between prunes and bone health. Leslie will shed light on recent research conducted with men and post-menopausal women, emphasizing that the benefits extend beyond athletes.

 

In the second half of the webinar, Kristy and Jackie will provide advice on seamlessly incorporating more prunes into your daily eating habits and that of your patients through a cooking demonstration featuring two recipes that make adding prunes to meals both practical and delicious. 

 

Register today for this free workshop and earn 1 FREE CPEU approved by the Commission on Dietetic Registration (CDR) for Registered Dietitians and Dietetic Technicians, Registered.

This webinar is sponsored by California Prunes.

Cultivating Healthy Habits Across the Lifespan with Avocado: Two-Part Series 
Webinar 1: Thursday, March 21st at 1:00-2:00pm ET
Webinar 2: Thursday, September 19th at 1:00-2:00pm ET

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®. 

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Accreditation for Webinar 1: Thursday, March 21

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.

Physicians: MedStar Health designates this live 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: 1.0 CEU available, pending approval by the Commission on Dietetic Registration.

Past Events

Eat the Science Workshops

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.

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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.

6th Annual Culinary Nutrition Conference

​Spend the weekend immersed in culinary workshops and lectures given by chefs, physicians, and culinary nutritionists. This conference provides 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.

 

Our expert speakers will be covering a wide variety of hot 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.

 

Attendees have the choice between attending in-person at the Institute of Culinary Education in New York City -OR- virtually on Zoom. We have a very limited number of in-person tickets so if you'd like to attend in-person please do not wait to register. Those attending in-person will have more of a hands-on experience in this state-of-the-art culinary school, catered lunch, and additional networking opportunities.

All sessions will be recorded for those that are not able to join for some or all of the actual event. (All registrants will have access to the recording for 6 months.) Recipes for the cooking demos will be shared in advance for those attending virtually who want to cook along and there will be lots of goodies and prizes to win for those that register!

** The conference is 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

2023 Agenda

Registration is now closed

2023 AGENDA:

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

  • One Pot Meals for All: Budget-Conscious Convenience Cooking with Dana Angelo White, MS, RD, ATC
    Electric pressure cookers, multi-cookers, air fryers, high-speed blenders and other kitchen gadge
    ts continue to revolutionize budget-friendly, healthy cooking. Learn to make easy, one-pot meals in MINUTES, plus get tips and tricks for meal planning and prepping using the hottest kitchen appliances with affordable and accessible ingredients. 

  • It's Just Business - Being Paid Fairly and Knowing Your Worth with Micah Siva, RD
    It's no secret that you need to make money to not only survive in life, but in business... So why do we shy away from the topic? In a society where we are discouraged from talking about income, it's time to lift the veil to create a standard where we, as a profession, are paid fairly. While sharing her experience and story about leaving the counseling world, Micah will discuss her key learnings on how to create a 6-figure culinary nutrition and consulting business, how she invested in herself, marketing and selling your work, and how to price your services. Micah's goal is to inspire those in the dietetics field to take charge and charge what they are worth.

  • Planted Performance: Fueling Your Fitness with Plants with Natalie Rizzo, MS, RD
    This session will prepare you to give active clients all the tools they need to fuel their activity on a plant-based diet. Whether they are running a marathon or attending spin class a few times per week, everyday athletes have different nutrition needs than the general public. Natalie will share the fundamentals of sports nutrition for everyday athletes, as well as special considerations for those who are plant-based or are considering a plant-based diet. We will address calorie and protein questions, as well as nutrients of concern. Then we will create a few plant-based recipes that have all the nutrients that everyday athletes need to fuel and recover from their workouts. 

 

Sunday, August 13th (12:00pm-5:00pm ET)

  • Seafood 101: How to Confidently Source, Shop, and Prepare Seafood with Chef Richard LaMarita
    In this session, Chef Rich will cover everything you need to know to get started with seafood, starting with a discussion on sustainability and how to source and
    choose the best, most sustainable seafood for your table. Chef Rich will provide an overview on how to cook seafood – we’ll prepare a few dishes together showing you examples of sustainable seafood used in different preparations.

  • Nutrition and the Brain: Feed Your Mental Health with Dr. Drew Ramsey
    In the talk, "Feed Your Mental Health" Dr. Ramsey covers research in the Nutritional Psychiatry field. He discusses concepts such as inflammation and the microbiome and how they play a role in mental health. Dr Ramsey also discusses the AntiDepressant Food Scale and which nutrient dense foods are most important to be adding into our diets.

  • Food for Healing: A Modern Approach to Traditional Chinese Medicine with Zoey Gong, RD
    Traditional Chinese Medicine (TCM) food therapy has been supporting the health and wellness of the Chinese people for thousands of years. During this presentation, TCM chef, food therapist, and registered dietitian Zoey Gong will introduce the basic principles of using food and herbs as a dietary intervention as well as prevention of diseases. You can expect to learn TCM food energetics (thermal nature, five elements, Meridian affiliation), constitutional and seasonal eating, and 10 must have TCM ingredients for your everyday pantry.

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
3rd Annual Global Cuisine Series