The 11th Annual Health meets Food: The Culinary Medicine Conference - June 2025
There will be an online streaming option using a virtual conference platform that will allow for the full conference experience including lectures, expert panels and culinary skills-building programming.
Thursday – Optional* Hands On Health meets Food Module
*With additional fee. All times Eastern Daylight Time.
1:00 PM to 4:00 PM – Introduction to Culinary Medicine
An outline of the Mediterranean diet examining recent sources and studies examining its effectiveness in treating diet-related illnesses. The module reviews methods of communicating these principles to patients along with an introduction to basic kitchen safety and knife handling skills.
5:00 PM to 8:00 PM – Heritage Cooking for Health
Review principles around cultures, customs, and foods for African, Asian and Latino/Hispanic cuisines. Practice with new ingredients and techniques and create great recipes, including Brown Rice Congee, Chili Crisp, Atole de Fresa, Nopales con Huevos, Khara Bath, Coconut Chutney, and Genfo with Niter Kibbeh.
Friday – Reboot of Fundamental Knowledge
Friday programming will focus on the food safety, sanitation and contaminants in the supply chain with practical solutions for healthcare and foodservice professionals.
Presentations: Culinary Medicine – Fundamental Knowledge
8:45 AM – Opening Announcements and Conference Information
Session No. 1: Safety in the Food Supply – Barbara Kowalcyk, PhD
Session No. 2: Food Borne Illness: Diagnosis and Treatment – Christine Zurawski, MD
Session No. 3: Contamination in the Food Supply – TBD
Session No. 4: Panel Discussion: Fundamental Knowledge Panel Discussion
Culinary Skills Building Sessions: Fundamental Culinary Skills
1:15 – 4:15 PM
Skills Building: Flavor Building – Barbara Kamp, RD
Skills Building: Knife Skills – Baking Lab
Skills Building: Sautéing – Demo kitchen
Skills Building: Steaming – Lab
Skills Building: Poaching – Lab
Skills Building: Low Temperature Grilling – Outside
Culinary Medicine Program Building –
Reception
6:00 PM to 7:00 PM – Mediterranean Diet Hors d’oeuvres and Libations: free to attendees and guests
Saturday – Current Topics in Culinary Medicine: Women’s Health
9:00 AM – 12:00 PM: Culinary Skills Building Sessions – Culinary Medicine Challenge
During this year’s culinary skills building sessions we will explore the challenges our patients face with cooking great healthy food using a variety of pre-selected ingredients. Teams will create and share recipes with other conference participants in the afternoon sessions.
Culinary Medicine Program Building – Proscenium Theater
1:00 PM: Current Topics in Culinary Medicine: Women’s Health
Session No. 1: The Role of Women’s Health in Nutrition Research
Session No. 2: PCOS and Nutrition – Richard S. Legro, MD
Session No. 3: Menopause and Nutrition – Jen Gunter, MD
Panel Discussion: Challenges in Culinary Medicine
Session No. 4: Panel Discussion: Panel discussion
Sunday – Looking to the Horizon: Food for Thought
What does the future hold for our patients and patrons?
Presentations: Culinary Medicine in the Future
Session No. 1:The Climate Reality for Independent Restaurants – Tara Scully, PhD
Session No. 2: Agrifood and Climate Change – The Role of Beef Consumption – Bill Dietz, MD, PhD
Session No. 3: Policies to Reduce Food Waste, Increase Composting, and Mitigate Climate Change – Rachel Clark
Panel Discussion: Culinary Medicine in the Future
Session No. 4: – Panel Discussion covering the future state of nutrition for clinicians and foodservice professionals.
Optional hands-on Health meets Food module with additional fee
1:00 PM to 4:00 PM – Heritage Cooking for Health
Review principles around cultures, customs and foods for African, Asian, and Latino/Hispanic cuisines. Practice with new ingredients and techniques and create great recipes, including Lamb Tagine with Prunes and Dates, Ras el Hanout, Nigerian Chicken Pepper Soup, Pepper Soup Blend, Misir Wat, Niter Kibbeh, Berbere, Cape Malay Seafood Curry and Cape Malay Curry Powder.
