Kerri Dotson received her B.S. in Culinary Nutrition from Johnson & Wales University and completed her Dietetic Internship at Tulane University. She has worked in diverse areas of nutrition and foodservice industries including restaurants, hospitals and critical care, maternal and child health, and community nutrition. Currently, she is the Culinary Medicine Educator for the Goldring Center for Culinary Medicine at Tulane University School of Medicine.
The Goldring Center is the United States’ premier interdisciplinary program between culinary arts, science, nutrition and medicine. Here she fulfills her passion in teaching others how to make delicious food that just happens to be good for you with an innovative program that combines nutrition education with hands on cooking classes. Specializing in diabetes, chronic kidney disease, weight loss, cardiovascular disease, and other nutrition-related diseases, she provides individualized counseling with a food first approach to nutrition to help patients manage their disease. Clients then apply their nutrition knowledge through practical hands-on cooking classes where they gain the skills and confidence to become successful.
Chef Kerri also teaches professionals in the healthcare and foodservice sectors as well as the community at large, how to cook food that is affordable, beautiful, healthful, easy to prepare and most of all, delicious.