The Goldring Center for Culinary Medicine at Tulane University is the first dedicated teaching kitchen to be implemented at a medical school.
The center provides hands-on training for medical students through culinary medicine classes in the form of electives and seminars as well as continuing education for the healthcare and foodservice industries.
Contact Chef Leah for more information.
Our adult and child community cooking classes are in full swing, taught by Chef Leah, a graduate of Johnson & Wales College of Culinary Arts with a BS in Culinary Nutrition.
This site serves as an area to post recipes and helpful tips on a variety of food and nutrition topics for the medical community and the public, provides a link to our current events calendar and lists information relevant to classes and events.
Medical students volunteer at these classes and teach participants cooking techniques as well as nutrition and general tips on healthier eating. In addition, students participate in community events including health fairs with such partnering organizations as the American Diabetes Association. During these events, nutrition information is provided, food demonstrations often performed and counseling is offered. Body Mass Index, blood pressure and blood glucose readings are often available as well from future medical and culinary professionals.