The Health meets Food Team
Timothy S. Harlan, MD, 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 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, The American College of Culinary Medicine
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
The American College of Culinary Medicine
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, gained an associate degree in Culinary Arts, and completed 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
The American College of Culinary Medicine
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.
Kathryn Balaram, DNP, MPH, RN, CCMS
Planning and Curriculum Committee Chair
Email: kbalaram@culinarymedicine.org
As a mother/baby nurse and lactation consultant, Katie helped many families provide optimal nutrition for their babies. With the rising rates of nutrition-related chronic diseases, Katie’s curiosity shifted to optimizing health throughout the lifespan.
After earning a Master of Public Health degree from the University of North Carolina, Chapel Hill, Katie discovered culinary medicine. Mentored by the Health meets Food team, she then completed a Doctor of Nursing Practice degree. She concentrated on translating evidence-based culinary medicine to executive chefs and measuring their confidence to apply the principles in their own practice.
Living overseas for 13 years, Katie has enjoyed many different food cultures, including Thai, Italian, German, and Botswanan. Currently, she is blissfully exploring Mediterranean food in Türkiye.
Jaclyn Albin, MD, CCMS
Graduate Medical Education Committee
Email: gmecommittee@culinarymedicine.org
Dr. Jaclyn Lewis Albin launched UT Southwestern’s Culinary Medicine Program and serves as its Director, working to teach nutrition through hands-on cooking classes to students, health care professionals, and the community. She is an Assistant Professor of Internal Medicine and Pediatrics and practices primary care across the lifespan. She also serves as the founding Associate Program Director for the combined Internal Medicine/Pediatrics Residency Program.
Dr. Albin is a certified culinary medicine specialist (CCMS) and is also board certified in lifestyle medicine (DipABLM). She serves on the national advisory board for the CCMS program and studies the impact of culinary medicine classes in medical education and patient care. She is passionate about nutrition, lifestyle, and environmental influences on health, and she seeks to drive positive change at a population health level. Dr. Albin believes food as medicine delivers a unique opportunity to integrate the clinical, educational, and research aspects of this work through the training of future health care professionals, delivery of innovative patient support in lifestyle behavior change, and high-quality research that uplifts the health of communities.
Amy Moyer, M.Ed., RDN, LDN
Dietetics Committee Chair
Email: dieteticscommittee@culinarymedicine.org
Amy has worked in the field of nutrition for over 30 years, primarily consulting with long term care facilities to provide clinical nutrition management for all residents/patients as well as food service oversight including menus, food safety and sanitation, and procurement processes.
In addition, she has returned to her alma mater, UNC Greensboro, where she is an Assistant Professor and Accredited Programs Coordinator in the Department of Nutrition. Along with teaching Quantity Production and Food Science courses, Amy has focused her passion for Culinary Medicine on creating and directing the program for UNCG’s ACEND accredited dietetic internship, utilizing the Health Meets Food curriculum. The goal is to train future RDN’s to become empowered to work in conjunction with physicians and other health care professionals in providing well rounded nutrition education enhancing medical nutrition therapy knowledge with culinary skills and emphasis on cultural and socioeconomic aspects of food and the food choices that our clients make. Amy has uniquely combined the HMF curriculum with institutional experience in campus dining to meet the ACEND required competencies for the food service rotation of the dietetic internship. She also works closely with the interns to provide campus and community based Culinary Medicine programming and plans to integrate Culinary Medicine courses into the undergraduate nutrition curriculum.
Maya Fiellin, MPH
Culinary Medicine Student Interest Group Committee Chair
Email: cmigcommittee@culinarymedicine.org
Maya Fiellin, MPH is a Public Health Researcher and Educator, based in Washington, DC. Her areas of focus include nutrition education, health equity and operations management. As a hands-on senior leader, her background combines 10+ years in public health, community outreach as well as hospitality management.
Additionally, Maya is fluent in Spanish and has spent time in translation and interpretation. Working in a variety of settings from start-up environments to well established programs, Maya is a self-directed leader and an advocate for her team and community.
