In this virtual class, you'll learn key knife skills to take your cooking to the next level. Master one of the most important tools in your kitchen and learn the fundamentals of holding and sharpening your knife properly as well as various cutting techniques for different vegetables, fruits, and herbs. Jackie and Kristy will then demo how to make an Israeli Chopped Salad with a Sumac-Tahini Dressing and an Avocado Toast with Radish Matchsticks.

Held at the Institute of Culinary Education

**If you are a RDN and wish to receive the CPE certificate after watching the entire recording, please email us directly and we will send it to you: cnconference@gmail.com** CNC 2020 Agenda as follows: 00:00:00 - 00:02:10 Welcome - CNC Co-founders Jackie Topol MS, RD, CSO, CDN, CLT and Kristy Del Coro, MS, RDN 00:02:10 - 00:50:49 "You are the Future of Culinary Nutrition" - Sara Haas, RDN, LDN (Keynote Address) 00:50:50 - 01:50:23 "Beyond Frijoles and Rice: An Adventure into Healthy Latino Cooking" - Christy Wilson, RDN (Culinary Workshop) 01:50:24 - 02:52:34 "Let's Get Wild! Game Meat 101" - Chef Ben Del Coro and Kristy Del Coro, MS, RDN (Culinary Workshop) 02:52:35 - 03:58:11 "Teaching Kitchens: Where, Why, and How to Start One" - Julie Andrews, MS, RDN, CD and Jackie Topol, MS, RDN, CSO, CDN, CLT (Lecture) 03:58:12 - 04:36:07 "Building Your Brand: Social Media and Food Blogging 101" - Sammi Haber Brondo, MS, RDN (Lecture) 04:36:08 - 04:57:33 Ingredient Spotlight Presentation: Pomegranate Juice & Pistachios - Kristy Del Coro, MS, RDN and Jackie Topol, MS, RDN, CSO, CDN, CLT 04:57:34 - 05:59:54 "Gut Health in the Kitchen" - Chef/Dr. Robert Graham and Jackie Topol, MS, RDN, CSO, CDN, CLT (Culinary Workshop) 05:59:54 - 07:13:49 "The 5th Taste: Using Umami to Boost Flavor" - Chef Ann Ziata (Culinary Workshop) 07:13:50 - 07:19:35. Closing Remarks