Program Overview Geisinger’s Culinary Medicine program launched in April 2022 with a clear goal: bring hands-on food and health education directly to patients, medical learners, and employees across Pennsylvania. Housed in a repurposed Sears building alongside outpatient clinics, the teaching kitchen was built with grant support and equipped to deliver high-impact programming. From the start, it has served as both Read more...

Leadership and Faculty Tomi Dreibelbis, MEd Senior Director, Educational Affairs, Penn State College of Medicine Instructor, Department of Public Health Sciences Division of Health Services and Behavioral Research Reporting and working directly with the Vice Dean for Educational Affairs at the Penn State College of Medicine, Ms. Dreibelbis is part of the Penn State College of Medicine Education Leadership Team.  Read more...

Program Overview Since 2017, the Philadelphia College of Osteopathic Medicine has integrated Culinary Medicine as an elective experience for first- and second-year DO students. On the Philadelphia campus, nearly 100 students participate each school year in a four-module series offered during the Fall and Spring semesters. The course consistently fills to capacity, with a spring waitlist reflecting strong learner demand. Read more...

Program Overview The Culinary Medicine program at Texas Christian University (TCU) is housed within the Department of Nutritional Sciences in the College of Science & Engineering and serves as an interprofessional learning hub for medical students, dietetic interns, nutrition majors, and pre-health undergraduates. TCU began offering Culinary Medicine education in 2014 as the second partner site nationwide to adopt the Read more...

Leadership and Faculty Brigid Gregg, M.D. Executive Director – University of Michigan Culinary Medicine Assistant Professor of Pediatrics and Communicable Diseases, University of Michigan Medical School Dr. Gregg is an Assistant Professor of Pediatrics and Communicable Diseases in the Pediatric Endocrinology Division. She graduated from Case Western Reserve Medical School and completed Pediatrics residency as well as Pediatric Endocrinology fellowship Read more...

Program Overview UAMS positions Culinary Medicine as an interprofessional hub for education, clinical care, and community engagement. Anchored by a dedicated teaching kitchen, the program convenes learners from the Colleges of Medicine, Pharmacy, Nursing, Public Health, and the Graduate School, plus 16 programs across 10 departments in the College of Health Professions to practice team-based nutrition care. Hands-on learning is Read more...

Leadership and Faculty David Kilgore, MD, FAAFP Director, Integrative Medicine Track UCI Family Medicine Residency Program Vice Chair and Clinical Professor of Family Medicine UCI Department of Family Medicine Quest Physician Champion   Nimisha K. Parekh, FACG, AGAF Clinical Professor of Medicine Director, Inflammatory Bowel Disease Program Program Director, Gastroenterology Fellowship Program University of California Irvine Culinary Medicine Programming for Read more...

Leadership and Faculty Robert D. Karch, MD, MPH, FAAP Division of General Pediatrics Nemours Children’s Hospital Associate Professor of Pediatrics University of Central Florida College of Medicine Dr. Karch earned his Bachelor of Arts (BA) degree in Biology from the University of Delaware, a Master of Public Health (MPH) degree with special emphasis in Health Promotion and Disease Prevention from Read more...

Leadership and Faculty Amy Robinson, MD Associate Professor, General Internal Medicine Dr. Amy Robinson practices ambulatory medicine, is board certified in family medicine, and is employed by the UNM Division of General Internal Medicine. After serving over 20 years as a primary care provider in the Albuquerque community in several clinical settings, she returned to UNM as faculty in October, Read more...

Leadership and Faculty of the Culinary Medicine Program at the University of South Alabama Mitchell Cancer Institute Jennifer Young Pierce, MD, MPH, FACOG Dr. Jennifer Y. Pierce was recruited to MCI from the Medical University of South Carolina, where she served as GYN Oncology Disease Team Leader at Hollings Cancer Center and Associate Professor in Obstetrics and Gynecology. With a Read more...

Program Overview The Culinary Medicine program at the University of Tennessee Health Science Center (UTHSC) in Memphis operates at the intersection of medical education and community health, reaching medical students, residents, and families across a growing network of clinical and campus partnerships. Led by Dr. Rana Assfoura, the program draws on the ACCM Health meets Food curriculum to build both Read more...

Program Overview At the University of Colorado Anschutz, culinary medicine is integrated into the medical school curriculum through an elective offered during summer blocks during students’ clinical years. Co-directed by Dr. Matthew Haemer and Dr. Jennifer Hronkin, the program blends the Health meets Food curriculum with clinical shadowing experiences. Students complete online pre-course modules, followed by hands-on culinary sessions and Read more...

Program Overview UT Southwestern Medical Center delivers a dynamic, research-driven Culinary Medicine program through its Department of Internal Medicine. Led by Dr. Jaclyn Albin and Registered Dietitian Milette Siler, the program integrates culinary education into medical training, community outreach, and innovative care models. With a hybrid teaching model that includes hands-on classes, shared medical appointments (SMAs), and e-consults, the program Read more...

Leadership and Faculty Glen Duncan, PhD, RCEP Professor, Elson S. Floyd College of Medicine Chair, Department of Nutrition and Exercise Physiology Director, Washington State Twin Registry Over a scientific career spanning two decades, Dr. Duncan has studied the effects of physical activity and nutrition on community health. His conceptual approach situates these phenomena in the context of social and built Read more...

Leadership and Faculty Bob Foster, MD Associate Dean for Osteopathic Medical Education Professor of Family Medicine and Osteopathic Neuromuscular Medicine Dr. Bob Foster is a Board Certified Family Medicine and Osteopathic Manipulative Medicine physician with more than forty years of practice including Obstetrics, Emergency Medicine, and a broad spectrum of Family Medicine. Dr. Bob has been on the faculty of Read more...

  Leadership and Faculty of the Culinary Medicine Program at West Virginia University Rosemarie Cannarella Lorenzetti, MD, MPH, CCMS Associate Dean Student Services, Eastern Division Professor, Department of Family Medicine Dr. Rosemarie (Rosie) Cannarella Lorenzetti is the Associate Dean of Student Services, West Virginia University and a Professor in the Department of Family Medicine at the WVU-Eastern Campus. A physician Read more...

Certified May 1, 2026 Read more...

Certified in November 2021. Read more...

Leadership and Faculty Sonia Oyola, MD Co-Director of Culinary Medicine Assistant Professor of Family Medicine Director of Family Medicine Clerkship at the Pritzker School of Medicine Dr. Sonia Oyola is an Assistant Professor of Family Medicine at the University of Chicago whose areas of expertise lie in integrative medicine, chronic pain management, mind-body medicine, trauma-informed care, domestic violence, and mental Read more...

Program Overview The University of Kansas Medical Center (KUMC) Culinary Medicine Program brings together medical education, dietetics, gardening, and community partnerships to create a uniquely place-based model of food as medicine. Based in a metabolic research kitchen donated by the Department of Dietetics, the program blends didactic modules with hands-on cooking, food recovery, and garden-based learning. Students engage with partners Read more...

Leadership and Faculty Christa Demment González, MSN Director of Culinary Medicine Christa Demment González joins FoodShare as the new Director of Culinary Medicine after teaching and cooking in California, Maine, and the Caribbean. With a Master’s degree in Nutrition, she finds new ways to translate nutrition science into simple, mouth-watering recipes. She’s been trained to hold space for all the discussion Read more...

Program Overview Culinary Medicine is a signature program at the University of South Carolina School of Medicine Greenville (USC SOMG), complementing the school’s nationally recognized Lifestyle Medicine curriculum. While all students complete more than 100 hours of Lifestyle Medicine training, Culinary Medicine provides the practical, hands-on component that brings nutrition science to life. The program is offered through both first-year Read more...

Program Overview The Culinary Medicine program at the Keck School of Medicine of USC is housed within the Department of Medical Education and supports medical students, dietetic interns, undergraduate pathway students, residents, and fellows. The program began as a wellness and self-care initiative for first- and second-year medical students and has gradually expanded to include interdisciplinary offerings with dietetics, a Read more...