Culinary Medicine Products and Programming

The Health meets Food team offers both virtual and in-person hands-on Culinary Medicine classes as well as the yearly Culinary Medicine Conference.

For virtual programming, participants use Zoom to gather, collaborate, cook together and discuss case studies. Each module follows the workflow of in-person programming and takes about 3 1/2 hours to complete.

Using this registration system you can purchase tickets for the conference, virtual programming, in-person CME, T-shirts, and aprons as well as access free CME.

For registration problems, questions, or for more event information, please contact Cecilia Hatfield at cecilia@culinarymedicine.org.

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CME Module 1 – Introduction to Culinary Medicine: Thursday June 11, 2026 1 pm – 4:00 pm Central Time

Introduction to Culinary Medicine: Thursday June 11, 2026 1 pm - 4:00 pm Central Time

This is a hands-on module that is offered as optional programming in New Orleans as part of the annual Health meets Food: The Culinary Medicine Conference We present an outline of both the Mediterranean and DASH diets and examine recent sources and studies examining the effectiveness of both in terms of treating diet-related illnesses. We also review methods of communicating these principles to patients along with an introduction to basic kitchen safety and knife handling skills.

Credits: Video Lecture/Quiz: 1.25 CME | Hands On: 3.0 CME

$200.00
Max: 1
Min: 1
Step: 1
Add to cart
CME Module 5 – Protein, Amino Acids, Vegetarian Diets, and Eating Disorders: Sunday June 14, 2026 1:30 pm – 4:30 pm Central Time

Protein, Amino Acids, Vegetarian Diets, and Eating Disorders: Sunday June 14, 2026 1:30 pm - 4:30 pm Central Time

This is a hands-on module that is offered as optional programming in New Orleans as part of the annual Health meets Food: The Culinary Medicine Conference We focus on the biological need for dietary proteins, focusing on essential amino acids and their dietary sources. We outline the dietary needs and sources of protein and focus on vegetarian diets, possible nutritional deficiencies and the ways vegetarians and vegans can ensure adequate protein intake. In the kitchen we prepare vegetarian meals, focusing on satiety and complementary proteins.

Credits: Video Lecture/Quiz: 1.0 CME | Hands On: 3.0 CME

$200.00
Max: 1
Min: 1
Step: 1
Add to cart
CME Module 1: Introduction to Culinary Medicine – Friday April 10, 2026 – 9:00 am – 12:30 pm CST held In-person in New Orleans LA

Introduction to Culinary Medicine - Friday April 10, 2026 - 9:00 am - 12:30 pm CST

In-person in New Orleans LA

This in-person programming will be held at: Goldring  Center for Culinary Medicine 300 North Broad Street New Orleans, LA There will be no virtual option for this date. Introduction to Culinary Medicine: We present an outline of both the Mediterranean and DASH diets and examine recent sources and studies examining the effectiveness of both in terms of treating diet-related illnesses. We also review methods of communicating these principles to patients along with an introduction to basic kitchen safety and knife handling skills.

Credits: Video Lecture/Quiz: 1.25 CME | Hands On: 3.0 CME

$200.00
Max: 1
Min: 1
Step: 1
Add to cart
CME Module 5: Protein and Vegetarian Diets – Friday April 10, 2026 – 1:00 pm – 4:30 pm CST held In-person in New Orleans LA

Protein and Vegetarian Diets- Friday April 10, 2026 - 1:00 pm - 4:30 pm CST

In-person in New Orleans LA

This in-person programming will be held at: Goldring  Center for Culinary Medicine 300 North Broad Street New Orleans, LA There will be no virtual option for this date. Protein & Vegetarian Diet: We focus on the biological need for dietary proteins, focusing on essential amino acids and their dietary sources. We outline the dietary needs and sources of protein and focus on vegetarian diets, possible nutritional deficiencies and the ways vegetarians and vegans can ensure adequate protein intake. In the kitchen we prepare vegetarian meals, focusing on satiety and complementary proteins.

Credits: Video Lecture/Quiz: 1.0 CME | Hands On: 3.0 CME

$200.00
Max: 1
Min: 1
Step: 1
Add to cart
CME Module 3: Fats – Saturday April 11, 2026 – 1:00 pm – 4:30 pm CST held In-person in New Orleans LA

Fats - Saturday April 11, 2026 - 1:00 pm - 4:30 pm CST

In-person in New Orleans LA

This in-person programming will be held at: Goldring  Center for Culinary Medicine 300 North Broad Street New Orleans, LA There will be no virtual option for this date. Fats: In this lesson we look at the physiological effects of different types of dietary fats in the body and common dietary sources of these fats. In the kitchen we focus on the purpose of fats in cooking, explore viable replacements and substitutions for culinary fats, and prepare meals utilizing fat replacers. We also cover nutrient and energy density, meal planning and healthy shopping habits, and how you can utilize this information to inspire positive change in your patients.

Credits: Video Lecture/Quiz: 1.25 CME | Hands On: 3.0 CME

$200.00
Max: 1
Min: 1
Step: 1
Add to cart

Income from our classes, applications, and book sales goes directly to support the mission of American College of Culinary Medicine, including curriculum and conferences.