About
Tulane University School of Medicine
Program Overview
Founded in 2012, the Goldring Center for Culinary Medicine (GCCM) at Tulane University School of Medicine was the first dedicated teaching kitchen established at a U.S. medical school and the birthplace of the American College of Culinary Medicine (ACCM). GCCM pioneered the integration of hands-on cooking and nutrition education into medical training, community programming, and clinical care — a model that has since been replicated nationwide.
Each year, more than 400 learners and community members engage with GCCM’s teaching kitchen. The breadth of its programming reflects the Center’s mission to reach across disciplines and settings:
- Medical Students: All Tulane medical students (~200 annually) participate in required modules during their first and second years. A six-week elective is also offered to first- and second-year students, and a hybrid elective pairs medical students with community participants, cooking side by side to strengthen both learning and relationships. Fourth-year students (including away students) rotate through the Center for a month-long hands-on teaching and shadowing experience.
- Residents & Fellows: Nearly 60 residents from multiple disciplines — including Family Medicine, Anesthesiology, Radiology, and (beginning in 2026) Med-Peds — complete culinary medicine sessions focused on relevant topics, self-care, and team-building.
- Dietetic Interns: Approximately 25 interns from Tulane and Nicholls State rotate through GCCM each year, assisting with classes, completing projects, and gaining applied experience in culinary medicine.
- Continuing Medical Education (CME): Annual CME courses reach ~40 participants, with topics tailored to current nutrition trends and clinical needs.
- Community Members: More than 120 individuals annually join beginner, intermediate, kids and family cooking series.
- Special Programs & Research: GCCM supports clinical research studies and institutional partnerships, including PKU patient classes, sodium reduction trials, brain health programming for veterans, student-athlete initiatives, and workplace wellness/team-building sessions.
Classes are grounded in the Health meets Food curriculum and delivered by GCCM staff — dietitians, chefs, and program leaders — with support from medical students, dietetic interns, public health students, culinary nutrition students from Johnson & Wales, and undergraduate volunteers. The Center also hosts the medical student-run Culinary Medicine Society, which extends its impact through farmers markets, health fairs, and kids programming such as STEM-aligned cooking classes.
Faculty Leadership
Heather Nace, RD, LDN
Director of Operations & Executive Chef
Heather combines her background in small business ownership, culinary nutrition, and dietetics to lead GCCM’s operations, medical student programming, and community initiatives. She also serves on the Culinary Medicine Specialist (CMSB) Advisory Board.
Rebecca Hinojosa, MS, RD, LDN
Assistant Program Director
Rebecca brings over 20 years of experience across farming, restaurants, and dietetics. She develops and delivers curriculum for medical students, residents, interns, and community members, with a focus on recipe development, gardening, and community health.
Katie Pedroza
Community Instructor & Family Programming Coordinator
Katie draws on her background in restaurants and culinary education to lead GCCM’s community and family cooking classes. At GCCM since 2015, she specializes in engaging families and children in hands-on learning that fosters lifelong healthy habits.
Ronald R. Quinton, MD, FACS, FACCP, CCMS
Medical Director
Dr. Quinton, a retired thoracic-cardiovascular surgeon, integrates decades of clinical practice with a passion for prevention through food and lifestyle. A Tulane alumnus, he now leads medical student and resident education in nutrition and culinary medicine.
Sara Sedricks – Kitchen Manager
Sara manages the daily operations of the teaching kitchen, from ingredient sourcing and setup to class flow and equipment oversight. Her role ensures smooth delivery of hands-on training across medical student, intern, and community programs.
Spotlight & Media
- Press & Media: GCCM has been featured in national outlets for its pioneering role as the first medical school teaching kitchen. Local press regularly highlights its community cooking programs and student engagement.
- Tulane First-Year Med Student Class: youtu.be/spOZG-tHepo
- Tulane Med Insider Feature 2025: youtu.be/MXo2kl6IRxM?si=O33CVjTMEc02Ciwo
- Healthcare Journal of New Orleans Feature 2021: www.healthcarejournalno.com/sites/default/files/journal/fb/HJNO-2021-may-jun/16/index.html
- Community Innovation: Signature initiatives include children’s cooking classes tied to anatomy and physiology, veterans’ nutrition programming through the Center for Brain Health, and medical student-led education at local farmers markets.
- Research Integration: Programs such as the CHOP study connect culinary medicine with measurable outcomes, reinforcing GCCM’s dual role in education and research.
Selected Testimonials:
“…the best part about the elective for me was that it never really felt like a working class compared to everything else we do in school. The cooking and eating part was awesome because it was fun, hands on, and a time that I got to take a break from studying or my phone and I always left class feeling better than when I came in. Also for me, I always find the discussions and learning about culinary medicine interesting because not only is it for my patients, it’s also for me. We all need to eat and knowing about food for myself is the first step towards helping my patients.”
– Ted Wyshel, TUSOM Class of 2027
“This program was the most memorable and rewarding experience in my life. I have learned to adapt healthier food options to my diet. This program has inspired me to try new food items they I would never try, like tofu. Tofu is one of the plant-based proteins I eat regularly. My cholesterol level and blood pressure have significantly improved. All the literature I received, I share with family and friends. I am looking forward to participating again in the future. I wish everyone had the opportunity to participate in this program. You all are “Angels”. Thank you for all that you do.”
– Zina White, Community Class Attendee 2024
Research & Publications
- CHOPNOLA Study: Ongoing trial measuring the impact of culinary medicine on adults 55+ using biometric and dietary outcomes.
- Community & Clinical Collaborations: GCCM serves as an intervention site for Tulane-led studies on sodium reduction and other clinical areas.
- Student Projects: Dietetic interns and MPH students contribute to data collection, recipe filming, curriculum evaluation, and dissemination, expanding both research and educational impact.
Lessons Learned & Advice for Other Programs
A hallmark of GCCM’s success is its commitment to continuous improvement. The team regularly gathers feedback from learners and community members to refine programming — asking what works, what resonates, and what participants want more of. Recipes and skills are adapted to fit the needs of each audience, ensuring classes feel both relevant and impactful.
The Center emphasizes the importance of creating buy-in by giving medical students and community members a voice in shaping their experiences. This approach not only makes sessions more meaningful but also fosters long-term engagement.
Operationally, GCCM underscores that building a strong culinary medicine program requires a dedicated team, organized processes, and thoughtful systems for volunteer and learner management. By pairing structure with flexibility, GCCM has been able to sustain its high volume of programming and broaden its reach year after year.
