Friday Food Security and Culinary Medicine
Cindy Leung, ScD
The Institute for Healthcare Policy and Innovation
University of Michigan
Dr. Leung is a nutrition epidemiologist whose research focuses on diet and health disparities in vulnerable populations. Using qualitative and quantitative research methods, her research focuses on three primary areas: 1) understanding stress as a novel mechanism underlying food insecurity and children’s risk of obesity, 2) evaluating the impact of participating in federal food programs on dietary behaviors and chronic disease risk, and 3) assessing stakeholder-supported strategies for improving the Supplemental Nutrition Assistance Program (SNAP). She has also conducted several studies on diet and cellular aging.
Kofi Essel, MD, MPH
George Washington University School of Medicine and Health Sciences
Dr. Essel is a board-certified community pediatrician and Assistant Professor of Pediatrics at Children’s National and The George Washington University School of Medicine and Health Sciences (GWUSMHS). Dr. Essel also serves as the Director of the GWUSMHS Community/Urban Health Scholarly Concentration for medical students and is a contributor on the Clinical Public Health Leadership Team. He has over 10 years of experience in nutrition and obesity education. His advocacy work and research revolves around health care training, health disparities and community engagement, with a special interest and national recognition in the areas of addressing obesity and food insecurity in families.
Dr. Essel grew up in Little Rock, Arkansas. He is happily married, has 2 children and loves cooking and spending time with his family.
Saturday Culinary Medicine Practice Transformation
Chef Emily Schlag, RD, LDN
St. Barnabas Hospital
Emily Schlag is general manager of the Teaching Kitchen and Center for Culinary Medicine, a part of the new SBH Health and Wellness Center which opens this fall. Emily is a chef and registered dietitian who was most recently assistant program director at the Goldring Center for Culinary Medicine at Tulane University in New Orleans.
She holds a B.S. degree in Culinary Nutrition from Johnson & Wales University and is working towards a Master’s degree in in public health with a focus on nutrition. She is fulfilling her dream of combining her passion for food with her desire to inspire others to make positive changes in their health and well-being. This includes providing nutrition education in the form of hands-on cooking classes, which will be a key component of our culinary center.
Chef Heather Nace, RD, LDN
Director of Operations, Goldring Center for Culinary Medicine
Heather Nace is originally from Baltimore, MD and holds a B.S. in Culinary Nutrition from Johnson & Wales University. She is currently pursuing an M.S. in Health & Wellness Management at Tulane University. As the Director of Operations of the Goldring Center for Culinary Medicine, she is able to combine her experience of running a small business for twelve years with her culinary and nutrition knowledge. She provides leadership and coordination of medical student and community programming, kitchen operations, training of students, and special events. As a registered dietitian with a culinary background, Heather hopes to inspire others to achieve good health by sharing her knowledge and passions for food, nutrition, and home cooking.
Jaclyn Lewis Albin, MD
Director UT Southwestern Culinary Medicine Program
Assistant Professor at UT Southwestern Medical Center
Dr. Jaclyn Albin treats patients of all ages and trained in combined internal medicine and pediatrics at Baylor College of Medicine. She joined the Departments of Pediatrics and Internal Medicine at UT Southwestern Medical Center in 2014 where she practices primary care in the Combined Internal Medicine and Pediatrics Clinic. Dr. Albin also serves as the Associate Program Director for the Internal Medicine/Pediatrics Residency Program.
She is passionate about nutrition, lifestyle, and other environmental influences on health, and she teaches her patients, students, and residents to prioritize these areas. She also studies the impact of childhood adverse experiences, often known as toxic stress, on adult health. Dr. Albin loves blending her love of nutrition and wellness with cooking, growing a garden, traveling, and spending time with her husband and children.
Sunday Culinary Medicine in Healthcare Foodservice
Healthcare Without Harm
Gary Cohen has been a pioneer in the environmental health movement for more than 35 years. He has helped build coalitions and networks globally to address health impacts related to climate change and toxic chemical exposure. Cohen is co-founder and president of Health Care Without Harm, created in 1996 to help transform the health care sector to be environmentally sustainable and support the health and climate resilience of the communities they serve. Since its inception, the nonprofit has grown to lead and partner in groundbreaking initiatives in more than 72 countries.
Marydale DeBor, JD
Founding/Managing Director, Fresh Advantage®
Marydale founded Fresh Advantage in 2011 with the goal of assisting health care organizations, educational institutions and community-based organizations to create integrated food service and learning programs for those they serve. Her approach is based upon principles of sound (basic and simple) nutrition to promote health, environmental responsibility and palate pleasing culinary quality. Marydale combines experience as a lawyer with a policy oriented practice in Washington D.C. in the early years of her career, followed by years of providing advisory services to philanthropies focused on improving health care service delivery that led to a senior executive position at a community hospital in Connecticut. In that role, she led an organization wide transformation of the role of food and nutrition in clinical care and community-based health promotion programs that inspired her to found Fresh Advantage.
Marydale is a lecturer in the School of Medicine at Yale University teaching students in a wide variety of health professional graduate programs on the topic of the role of food in clinical practice and community prevention programs. She regularly presents at national conferences and conducts webinars on the role of food and nutrition in institutions, and the role of hospitals in building healthy communities and food systems.
Karl Guggenmos, MBA, AAC
Executive Consultant, HMS
Dean Emeritus, Johnson & Wales University
Global Master Chef Karl Guggenmos is the senior culinary advisor at Healthy Meals Supreme. He is also Dean Emeritus at Johnson & Wales University (JWU), where he recently retired as the university dean of the culinary development after a 30 -year tenure at the university where he also served as the university dean of culinary education as well as an instructor, overseeing 4 campuses and more than 6000 students.
During his 50-year career, Dean Guggenmos has consulted on many initiatives including the culinary medical program established at the Goldring Center of Culinary Medicine at Tulane University Medical School. This program was adopted by more than 35 medical schools across the United States. He also served on Advisory Boards with Starbucks and Tyson.
Earlier in his career, Dean Guggenmos served as the executive chef at restaurants worldwide until 1988, when he joined JWU. Global Master Chef Guggenmos is the recipient of a long list of prestigious awards including the Silver Star Medal Chaine des Rotisseurs (2016), Education Ambassador of Rhode Island (2015) and Presidential Medallion, American Culinary Federation (2010).
Global Master Chef Guggenmos is a member of a variety of organizations including the Chaîne des Rôtisseurs, the Retail Bakers of America, the Golden Toque and the National Association of Catering Executives. He is regularly invited to judge prestigious culinary competitions worldwide and was named a Global Master Chef by the World Association of Chefs Societies in 2008. Global Master Chef Guggenmos also holds an MBA from JWU.
Chef Kerri Dotson, RDN, LDN, CCMS
Director of Operations & Executive Chef – George Washington University Culinary Medicine Program
Chef/RD Kerri Dotson has worked in diverse areas of nutrition and foodservice industries including restaurants, critical care, public health, maternal health, outpatient counseling, and community nutrition since receiving her B.S. in Culinary Nutrition from Johnson & Wales University and completing her Dietetic Internship at Tulane University. As Executive Chef and Director of Operations for the George Washington University Culinary Medicine Program – the premier interdisciplinary program bridging culinary arts, science, nutrition, and medicine – Kerri is fulfilling her dream by combining individualized counseling and nutrition education with hands-on cooking classes. Through this revolutionary program Kerri teaches medical students, healthcare and foodservice professionals, and the community at large, how to cook food that is affordable, healthful, easy to prepare, and most of all, delicious.
Timothy S. Harlan, MD, FACP, CCMS
Executive Director – George Washington University Culinary Medicine Program
Chairman – Culinary Medicine Specialist Board
“Eating well and eating healthy is the same thing,” says Dr. Tim Harlan, aka Dr. Gourmet, who discovered his love of food long before embarking on a successful career as a physician. By the age of 18, Harlan was managing his first restaurant and had learned cooking techniques from some of the finest chefs. He subsequently opened an intimate French bistro at age 22.
Returning to school to pursue a degree in Hotel and Restaurant Management, Dr. Harlan found his way to medicine. While completing his degree at Emory University School of Medicine, he began writing about the clear link between food and health, blending his extensive knowledge of food and nutrition with his medical expertise.
Barbara Kamp, RD, CCMS
Chef Barbara Kamp, a Registered Dietitian Nutritionist, earned a Masters Degree in Dietetics and Nutrition from Florida International University. She joined the Culinary Medicine Specialist Board in June 2021 to lead the programming for chefs and foodservice professionals.
Kamp comes to the CMSB from Johnson and Wales University where she was an Assistant Professor teaching a variety of culinary lab courses including Cooking in the Global Market Place, The Science of Cooking and Sensory Analysis, and Plant Based Cookery. Kamp also teaches an academic course, Introduction to Nutrition, to culinary and baking and pastry students.
Prior to joining the faculty at Johnson and Wales University, Kamp conducted research at the National Resource Center on Nutrition, Physical Activity and Aging at Florida International University, Miami, FL. She coordinated a national demonstration project of the Steps to Healthier Aging; Eat Better and Move More program. Kamp studied at the California Culinary Academy where she graduated with honors. She has a wide range of experience in the food industry. Kamp worked at the Doral Saturnia International Spa and Resort, where she perfected her skill in the art and science of preparing healthy, low fat, high taste foods.
Before entering food service Kamp received her Bachelor of Science in Art from New York University where her fields of emphasis were sculpture and silversmithing. Kamp has lived all over the United States and has a great understanding and appreciation of each regions individual cuisine. She also lived abroad in England, where she continued to study sculpture and in Brazil, where she became fluent in Portuguese.