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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