the health meets food team
Timothy S. Harlan, MD, FACP, CCMS
Executive Director – George Washington University Culinary Medicine Program
Email: drdrmrmd@culinarymedicine.org
“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. 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.
Chef Kerri Dotson, MBA, RDN, LDN, CCMS
Director of Operations & Executive Chef – George Washington University Culinary Medicine Program
Email: kdotson@culinarymedicine.org
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.
Barbara Kamp, RD, CCMS
Program Director: Foodservice Professional Series
Culinary Medicine Specialist Board
Email: chefkamprdn@culinarymedicine.org
Certified June 1, 2018. As a Registered Dietitian (RD), nutritionist and chef, Barbara Kamp approaches culinary education with the desire to demonstrate that combining the art of food preparation with the science of nutrition results in food that is at once healthy, beautiful and delicious. With an undergraduate degree from New York University, where she specialized in sculpture and silversmithing, an associate degree in Culinary Arts, and a master’s degree in Dietetics and Nutrition, Kamp joined the faculty of JWU’s North Miami Campus uniquely qualified to teach students how healthy can still be appealing.
Chef Barbara now leads the implementation of the Certified Culinary Medicine Professional program for chefs and foodservice professionals.
As a Certified Culinary Medicine Specialist, Kamp encourages students to reimagine the role of food in their everyday and professional lives.
Cecilia Hatfield
Program Manager: Certified Culinary Medicine Specialist Program
Culinary Medicine Specialist Board
Email: cecilia@culinarymedicine.org
Cecilia Hatfield is the Program Manager for the CCMS program and manages the daily operations of the Culinary Medicine Specialist Board. Prior to joining the CMSB she had a long career in clinical operations, revenue cycle management and population health, in addition to an early career in foodservice and event coordination.
