Registered Dietitian

Allison is a Registered Dietitian Nutritionist with over two decades of experience. She has advanced training as a Certified Culinary Medicine Specialist and as a plant based chef.

Cumulatively, she has helped people lose hundreds of pounds and empowered them to commit to their health. This not only impacts her clients but also their families as well. She truly believes that every time we put something in our mouth, we have the opportunity to promote our health. She provides cooking demonstrations to her community to share how powerful it is to change your fate based on what is on your plate.

Allison provides you with the tools and resources so that you are learning what it takes day to day to create a fit lifestyle that creates the habits as opposed to just putting a band-aid on your problem.

Certified on November 17, 2017.

Certified on August 1, 2016.

Dr. Anne VanBeber, a Nutritional Sciences faculty member at Texas Christian University (TCU) since 1992, has served as department chair since 1998. She received a BS from Texas Tech University and earned the MS and PhD from Texas Woman’s University. A Registered and Licensed Dietitian, Dr. VanBeber was named a Fellow of the Academy of Nutrition and Dietetics in 2015. Current TCU teaching responsibilities include Food Preparation, Meal Management, Gourmet Foods, Food and Culture, and Veganism and Sustainability. Dr. VanBeber was named an Outstanding Dietetics Educator by the Texas Academy of Nutrition and Dietetics in 2001 and was honored by TCU with the Dean's Teaching Award for significant and meritorious achievement in teaching in 2009.

Dr. VanBeber was instrumental in bringing the Goldring Center for Culinary Medicine program to Fort Worth in 2014 where she has subsequently enhanced the nutrition training of medical and allied health students from the University of North Texas Health Science Center for the past five years. An accomplished author, Dr. VanBeber has published over 30 refereed articles in professional journals, 13 articles in professional newsletters/magazines, and five chapters in reference books. She has conducted numerous presentations at state and national professional meetings and enjoys presenting food and nutrition-related programs to community and public organizations. Dr. VanBeber is a sought-after nutrition expert who has been quoted in Today’s Dietitian, Better Homes and Gardens, Cooking Light, Yoga Journal, Arthritis Today, Family Circle, Woman’s Health, Fitness, Oxygen, Looking Good Now, She Knows Low Carb, and Fort Worth Texas magazines as well as in other electronic and print media.

Interests: Cooking, gardening, traveling, nature, reading, family, expanding my comfort zone.

Certified June 1, 2018. As a Registered Dietitian (RD), nutritionist and chef, Barbara Kamp approaches culinary education with the desire to demonstrate that combining the art of food preparation with the science of nutrition results in food that is at once healthy, beautiful and delicious.

With an undergraduate degree from New York University, where she specialized in sculpture and silversmithing, an associate degree in Culinary Arts, and a master’s degree in Dietetics and Nutrition, Kamp joined the faculty of JWU’s North Miami Campus uniquely qualified to teach students how healthy can still be appealing.

As a Certified Culinary Medicine Specialist, Kamp encourages students to reimagine the role of food in their everyday and professional lives

Certified November 15, 2019.

Certified September 14, 2020.

Hema Alur-Kundargi is a native of Pune, India. She came to the United States in 1986.

Hema loves to cook. She developed a passion for cooking under the firm guidance of her talented mother. In her cooking shows, news & magazine articles and classes, she simplifies Indian cuisine and aims to remove the myths and mysteries associated with it.

Ms. Kundargi currently produces, edits and hosts an award-winning cooking show called "Indian Vegetarian Gourmet," that simplifies and demystifies Indian cooking. It is aired on the Cupertino Public Access channel.

Hema writes a food column for Cupertino's citywide newsletter, Cupertino Scene, and West coast Indian magazine India Currents. She has also written for the San Jose Mercury News, Los Angeles Times, Sunset Magazine, India West, and the national Indian magazine Veerashaiva. She volunteers her time to create heart healthy recipes for the South Asian Heart Center at El Camino Hospital in Mountain View.

Hema is also dedicated to building cultural awareness about Indian customs and traditions. She has constantly pursued to enrich her community through the arts, food, dance, music and fashion shows. As a Fine Arts Commissioner of the City of Cupertino for eight years, Ms. Kundargi has promoted children's art and art in public places. She was also instrumental in launching Cupertino's annual Indian holiday celebration, "Diwali - Festival of Lights."

Hema Kundargi has conducted several Sari shows, "Oh what a Wrap", at the Cupertino Library to educate the public about the history and draping styles of Indian costumes. She has hosted "Dances of India" programs for the Cupertino Senior Center.

Ms. Alur-Kundargi also serves on the Board of Directors for the Cupertino Library Foundation.

Awards

Ms. Kundargi's public access cooking show has been recognized with numerous awards, including the 2001 and 2004 national Hometown Video Festival Award--presented to creative programs that address community needs and develop diverse community involvement. Her cooking show has also won the 1998 and 1999 Western Access Video Excellence (WAVE) awards.

Hema received the 2004 CREST - Cupertino Recognizes Extra Steps Taken, an award given to volunteers who have made outstanding contributions to the city of Cupertino. In 2006, she was awarded the coveted KQED Bay Area Local Hero Award for her leadership and commitment to community service as a 17-year resident of Cupertino. In 2007, Santa Clara County supervisor Liz Kniss selected Hema as one of the the 2007 Asian American Hero Star awards for "her role in educating the public about Indian culture and bridging the cultural differences in the community".

Certified on July 31, 2018.

Certified November 7, 2018.

I have had the pleasure of working with The Goldring Center for Culinary Medicine (GCCM) program since early 2014 through a partnership between Texas Christian University and Moncrief Cancer Institute. As a clinical dietitian, I never felt at ease in a hospital, and became increasingly frustrated that people’s diets were rarely the starting point for their journey back to good health. My childhood experiences, and love of cooking and eating healthy food, inspired me to become a chef (Le Cordon Bleu), and then pursue my masters in Nutrition. After graduating, I struggled to find a business that did what I wanted to do and how I wanted to do it, and I quickly realized there were no RDNs in my area who were also classically trained chefs. It just made sense to start my own business to fulfill my desire to help others learn healthy cooking to manage an illness, or condition, in a one-on-one training style.

That desire sparked Culinary Cures, a one-on-one culinary business that allows me to bring personal nutrition education and culinary coaching experiences to my clients’ home kitchens. Meeting people where they are is comforting for those in need, and it is much easier to do that in their familiar surroundings. I also teach cooking classes (8-10 participants) that revolve around many of the modules presented by GCCM. Culinary Medicine has helped me to use evidenced-based science to discuss health and nutrition with my clients and others interested in culinary dietetics. In addition to running Culinary Cures, I teach a Culinary Modifications class and act as the Culinology Liaison for Texas Woman’s University.

In my free time, I enjoy daily CrossFit classes, cooking, gardening, reading, and spending time with my husband of thirty-four years, my four kids, three grandchildren, and three dogs.

Certified on July 31, 2018.

Known as The Running Nutritionist®, award winning integrative sports & performance nutritionist Lisa Dorfman is leader to industry, academia, the public & press for more than three decades. Lisa has built a global practice, consulting to Olympian, professional, collegiate, & teenage athletes. She was the US Sailing Olympic and Paralympics Team Nutritionist for the ‘08 Beijing Olympics and Nutrition Expert for Zumba® Plate program. She is a Licensed Nutritionist, Board Certified Specialist in Sports Dietetics, Board Certified Professional Counselor, Certified USAT & USAT&F Coach, Certified Reiki Practitioner, Certified Horticulturist, Certified Chef & Fellow of The Academy of Nutrition & Dietetics.

Lisa has worked with more than 15 hospitals & medical center food service departments and spent nearly a decade working with the law enforcement system as the designated dietitian for the Federal Correctional System. As a culinary educator, Lisa was Director of the Graduate program in Nutrition for Health & Human Performance at The University of Miami, Culinary Nutrition instructor at Johnson & Wales University, and Miami Culinary Institute’s Enthusiast Series Program, and taught Kids Cooking classes, ages 3-8 for The Real Food Academy.

The author of 8 books and numerous book chapters, Lisa is a sought after media spokesperson participating in dozens of TV, radio, print, media tours, representing companies and trade groups. She served as a National Media Spokesperson for The Academy of Nutrition & Dietetics and has appeared on 20/20, Dateline, Good Morning America Health, FOX News, CNN, MSNBC and ESPN and has been featured in hundreds of publications including: USA Today, Newsweek, Wall Street Journal, New York Times, Food & Wine, Men’s Fitness, Men’s Health & Runners World magazines.

In her spare time, Lisa is a competitive runner and triathlete who has competed in more than 34 marathons (PR 2:52:32), Ironman USA Lake Placid, and hundreds of running and multisport races. In 2004, she competed for the United States on Team USA at the World Long Distance Duathlon Championships. Lisa resides in Miami, Florida with her husband Bob of 38 years and is the mom of 3 children.

Recent Awards
‘18 Scholarship, Southern Peanut Growers, Women Chef’s & Restauranteurs (WCR)
’17 Homina PAN US Arepa Recipe Competition Finalist
‘17 National Excellence in Practice Award, DIFM, Academy of Nutrition & Dietetics

CREDENTIALS

Licensed Dietitian/ Nutritionist (LD/N)
Licensed/Board Certified Professional Counselor (LMHC)
Certified Culinary Medicine Specialist (CCMS)
Board Certified Specialist in Sports Dietetics (CSSD)
Fellow of the Academy of Nutrition & Dietetics (FAND)
(RD) Registered Dietitian - CDR, American Dietetic Association-1985-(CSSD)
Board Certified in Sports Dietetics- CDR
American Dietetic Association-2006-
Licensed Mental Health Counselor-State of Florida-1988-
Board Certified in Professional Counseling (APA)
Diplomat of the American Psychotherapy Association (APA)
Certified ISAK certified anthropometrist (ISAK)
Certified USAT&F and USA Triathlon coach
Certified US Swimming Level 1 & 2 Masters Coach
FNGLA Certified Horticulture Professional (FCHP)
ServSafe® Certified Food Production Manager
Certified Chef, Miami Culinary Institute
Certified Bartender—40 hr. course
Certified Reiki Practitioner
FSMA Produce Safety Certified, Association of Food and Drug Officials (AFDO)

Professional culinary memberships include:
American Culinary Federation (ACF) –National Conference Speaker, N. Orleans, ‘18
International Association of Culinary Professionals (IACP) (‘18 IACP Judge—Cookbook Awards)
Women Chef’s and Restauranteurs (WCR)
United States Personal Chef Association (USPCA)
National Restaurant Association (NRA)
Research Chef’s Association (RCA)
Food & Culinary Professionals (FCP) of Academy of Nutrition & Dietetics (AND)
James Beard Foundation (JBF)Institute of Food Technologists (IFT)

Certified March 30, 2019.

Milette Siler has been involved with the Culinary Medicine project since 2014, when a collaboration between Moncrief Cancer Institute and Texas Christian University first brought the program to North Texas. Her career is focused upon advancing Culinary Medicine in both a professional student and community setting.

In the Professional Student arena, Milette serves as Culinary Medicine dietetic instructor for UT Southwestern’s medical school, bringing enhanced nutrition education to medical students, residents, and other health professionals. She also enjoys her continued partnership with Texas Christian University, working as an adjunct preceptor collaborating with dietetic interns to bring nutrition education to students at UNT Health Science Center.  In the Community setting, Milette teaches hands-on cooking classes for cancer survivor patients served at Moncrief Cancer Institute. Additionally, she networks with local food pantries and other organizations to bring Culinary Medicine to underserved populations in the Dallas-Fort Worth area.nnMilette is an enthusiastic food scientist, and would like to take this opportunity to thank her husband and children for always being willing to try her kitchen “experiments” with a smile.

Certified on September 26, 2017.