About
Program Overview
Brightwater: A Center for the Study of Food, part of Northwest Arkansas Community College, has integrated Culinary Medicine into its culinary education since 2017, establishing itself as a national leader in the field. The program combines rigorous culinary training with evidence-based nutrition education through two complementary pathways:
- The Health meets Food curriculum, delivered in partnership with the University of Arkansas for Medical Sciences (UAMS), designed for medical, pharmacy, and resident learners.
- The Certified Culinary Medicine Professional (CCMP) curriculum, a tiered certification pathway for culinary students, foodservice professionals, and community participants.
Program Offerings
Medical and Pharmacy Students
In collaboration with UAMS, faculty co-teach annual Culinary Medicine electives that bring together medical, pharmacy, and resident learners for eight weeks of interprofessional, hands-on, case-based instruction.
Culinary Students
Culinary Nutrition I introduces approximately 50 degree-seeking students annually to Tier III of the CCMP program, covering the first nine modules. Culinary Nutrition II advances students toward Tier II certification, with 5–10 students per year completing Tier I capstone projects and achieving full CCMP certification. The capstone requires students to conduct research, develop and test recipes, perform cost analyses, and create consumer education materials, culminating in a proctored examination.
Military and Community Participants
A pilot program with the U.S. Coast Guard condensed the CCMP curriculum into a three-week intensive, covering all tiers and culminating in a capstone project. Community-facing CCMP opportunities are offered based on demand.
Students consistently report transformative experiences. Culinary learners describe tangible lifestyle changes, while UAMS medical students express strong interest in expanded access. Brightwater is exploring opportunities to develop Culinary Medicine into a formal certificate or associate degree track.
Faculty Leadership
Erin Valadez, MS, RDN, LD, CCMS, CCMP
Chef Instructor
A registered dietitian and chef, Erin earned both bachelor’s and master’s degrees in Nutrition and Dietetics from Saint Louis University before training in professional kitchens. Since joining Brightwater in 2017, she has led Culinary Nutrition and Culinary Medicine initiatives across academic, medical, and community settings, holding dual CCMS and CCMP certifications.
Brittany Eddelbuttel, MS, RDN
Chef Instructor & Apprenticeship Coordinator
Originally from Sydney, Australia, Brittany brings expertise in dietetics and culinary education. Since 2017, she has emphasized mentorship and student success across classroom and practicum environments.
Michael Drazsnzak, CEC, CCMP
Chef Instructor & CORE Class Coordinator
An ACF Culinary Gold Medal winner and former executive chef, Michael specializes in French and Italian cuisine with a farm-to-table emphasis. He teaches Culinary Medicine and CORE classes, bringing practical industry experience to his instruction.
Spotlight & Media
- City Lifestyle Magazine featured Brightwater early in 2025, highlighting their innovative approach to culinary education, including their Culinary Medicine courses.
- Northwest Arkansas Democrat-Gazette reported on Brightwater’s partnership with UAMS to educate medical students on Culinary Medicine.
- Fox24/KNWA featured UAMS’s Culinary Medicine curriculum and its role in patient education.
- Brightwater News spotlighted the Culinary Medicine Instructor’s Certification.
- Culinary Nutrition courses are frequently cited as program highlights, with students noting the practical application of nutrition science exceeded expectations.
- UAMS surveys indicate strong student interest in expanding Culinary Medicine training.
- The program has influenced campus culture, sparking faculty discussions about food and health and inspiring wellness initiatives.
- Student outcomes include documented lifestyle changes, weight loss, and decisions to pursue advanced nutrition education.
Key Insights
Brightwater’s experience demonstrates that strong institutional support and committed faculty champions are essential for sustaining Culinary Medicine programs. While careful preparation is important, successful implementation requires adaptability and a willingness to refine approaches. For culinary students, balancing hands-on kitchen work with academic rigor is crucial for maintaining engagement. The program illustrates how Culinary Medicine can effectively bridge culinary arts, nutrition science, and healthcare training within a culinary education setting.
