culinary medicine conference 2023 agenda

culinary medicine conference 2023 agenda

The 9th annual Health meets Food: The Culinary Medicine Conference

This year’s conference will take place June 8 through June 11, 2023 and will offer a hybrid experience.

The conference will be held in Orlando, Florida in collaboration with the University of Central Florida Rosen College of Hospitality Management. There will also 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.

The overarching theme of this year’s conference is cultural explorations in Culinary Medicine and continued discussion of the intersection of healthcare and foodservice to focus on food and health amongst our patients, colleagues and policy makers.

Tuition and Discounts

Full conference tuition is $495.00.

There is a $50.00 Early Bird Discount for the conference registration. Early-bird Discount expires on March 1, 2023.

The early bird discount is automatically applied.

In addition, there are discounts for different groups that are automatically applied:

$50.00 off for those in academia using their institution email address during registration, RDs, nurses, pharmacists, certified diabetic educators, chefs and those working in foodservice. Use the code “welovelegumes” at checkout to receive the discount.

There are ten slots available that offer $150.00 off tuition for medical students, nursing students and undergraduates attending Health meets Food.  Student discount does not apply to post-undergraduate students, residents or fellows. Use the code “studentoflegumes” at checkout to receive the discount.

Register Now   Speaker List   Hotel Info

Thursday June 8, 2023 – Optional 

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 – Systemic Approaches to Obesity
This module describes obesity as a multifactorial disease process and reviews the complications of obesity. This module also helps learners understand a multifaceted approach to the management of obesity. Topics range from dietary counseling, meal replacement, and pharmaceutical approaches to cognitive behavioral therapy.

Friday June 9, 2023 – Food Allergy and Celiac Disease

Friday programming will focus on food security issues and how we can optimize screening and intervention through collaboration with community resources as well as considerations for the role of Culinary Medicine in this critical arena.

Presentations: Food Allergy and Celiac Disease 

8:45 AM – Opening Announcements and Important Information 

9:00 AM – Session No. 1: Updates on Food Allergy – Hemant Sharma, MD, MHS – Chief of the Division of Allergy and Immunology at Children’s National

09:45 AM – Session No. 2:  Updates on Celiac Disease – Dr. Peter H.R Green – Celiac Disease Center at Columbia University

Culinary Skills Building Sessions: Food Allergy and Celiac Disease

10:45 AM and 1:30 PM

Culinary Medicine Program Building – Greg Harlan, MD – University of Southern California

Skills Building – Knife Skills – Chef Jay Judy
Skills Building – Oral Allergy Syndrome – Chef Leah Sarris
Skills Building – Non-Nutritive Sweeteners – Chef Aron Pobereskin
Skills Building – Taste and Flavor – Chef Barbara Kamp – Culinary Medicine Specialist Board

Panel Discussion: Food Allergy and Celiac Disease 

3:15 PM – Panel Discussion: Clinical and culinary discussion of food allergy and celiac disease –  topics in food and nutrition security. Dr. Peter H.R. Green, Greg Harlan, MD, Chef Jay Judy, Chef Barbara Kamp

Saturday June 10, 2023 – Heritage Cooking for Health

This year’s focus on Culinary Medicine and Practice Transformation looks at how we can incorporate food throughout the clinical experience, maximizing opportunities to support our patients and our practices.

Culinary Skills Building Sessions – Heritage Cooking for Health

9:00 AM and 10:30 AM

Culinary Medicine Program Building – Jennifer Leon, RD – George Washington University

Skills Building – Green Sauces – Chef Barbara Kamp – Culinary Medicine Specialist Board
Skills Building – Asian Flavors – Chef Junichi Takazoe
Skills Building – African Flavors – Roniece Weaver MS RD LD
Skills Building – Caribbean & Latino Spices and Blends – Chef Cruzado

Presentations: Heritage Cooking for Health 

1:30 PM – Session No. 1: Patients and Patrons: Heritage Cooking for Health – Hispanic and Latino Culture – Melissa Fuster, PhD

2:15 PM – Session No. 2: Patients and Patrons: Heritage Cooking for Health – African American Cuisine and Culture – Chef Alex C. Askew

3:00 PM – Session No. 3: Patients and Patrons: Heritage Cooking for Health – Asian Culture – Sameera Talegawkar, PhD

Panel Discussion: Heritage Cooking for Health

3:45 PM – Panel Discussion: Food and culture panel discussion -Melissa Fuster, PhD, Jennifer Leon, RD, Chef Barbara Kamp, Roniece Weaver MS RD LD,

Chef Cruzado, Melissa Fuster, PhD, Chef Alex Askew, Sameera Talegawkar, PhD


5:30 PM to 6:30 PM  – Mediterranean Diet Hors d’oeuvres and Libations: free to attendees and guests

Sunday June 11, 2023 – Culinary Medicine in Foodservice 

Foodservice in healthcare is a critical element of our patients’ wellbeing and this year’s Sunday programming will build on the themes of practice transformation with respect to the best practices of how food is delivered to our patients.

Presentations: Culinary Medicine in Healthcare Foodservice

9:00 AM – Session No. 1: Culinary Medicine in Healthcare Foodservice – Chef Gary Jones

9:40 AM – Session No. 2: Culinary Medicine in Healthcare Foodservice – Teaching Kitchens and Foodservice – Lisa Roberson, RD – Morrison Healthcare

10:10 AM – Session No. 3: Culinary Medicine in Healthcare Foodservice – Transforming Hospital Foodservice – Sven Gierlinger, Chief Experience Officer Northwell Health

Panel Discussion: Culinary Medicine in Healthcare Foodservice

11:00 AM – Panel Discussion covering Culinary Medicine in Foodservice – case studies and roadmaps – Lisa Roberson, RD, Sven Gierlinger

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.

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