Culinary Medicine: Past, Present and Future




Register for the Culinary Medicine Specialist Board Roundtable

The roundtable will be held at 6:00 PM Eastern time on February 12, 2024.

The topic will be Culinary Medicine: Past, Present and Future. Speakers from across the country who are active in the Culinary Medicine movement will speak about the origins of programming, the current state of the art, and a glimpse of what the future holds.


Monday, February 12th, 2024 6:00 pm EST – 8:00pm EST
Moderator: Sabrina A. Falquier, MD, CCMS, DipABLM
Chef Karl and Dr. Harlan – Opening comments – recorded – 10 minutes
Milette Siler – Past into the present – academic medicine – 20 minutes
Dr. David Dungan – Present – Clinical Practice – 20 minutes
Elizabeth DeRose – Present – Foodservice – 20 minutes
Nisha Mailapur – Future – Undergraduate to volunteer to medical school – 20 minutes
Panel – Moderated by Dr. Sabrina Falquier – 20 minutes

Milette Siler, RD, LD, CCMS, a leader of the Culinary Medicine Program at UT Southwestern - Moncrief Cancer InstituteMilette Siler, RD

Milette Siler has been involved with Culinary Medicine since 2014, when a collaboration between Moncrief Cancer Institute teaching kitchen, UT Southwestern, and Texas Christian University first brought the program to North Texas.

Her career is focused upon advancing Culinary Medicine in both a professional, student, and community setting.

In the professional student arena, Milette serves as lead dietetic instructor for UT Southwestern’s medical school, bringing enhanced nutrition education to medical students, residents, and other health professionals. In the community setting, Milette teaches hands-on cooking classes for cancer survivor patients served at Moncrief Cancer Institute. Additionally, she networks with local food pantries and other organizations to bring Culinary Medicine to underserved populations in the Dallas-Fort Worth area.

David D Dungan MD, FACP, FAAP, CCMS

Secretary, Clinical Board of Directors
Duly Health and Care

Dr. David Dungan, board-certified in internal medicine, pediatrics, and culinary medicine, serves as Secretary of the Clinical Board of the Duly Health and Care physician organization. Dr. Dungan is an experienced internist and pediatrician who specializes in high quality personalized healthcare for all ages. For the past decade he has been passionate about food as medicine for his patients and advocates for both healthy food and food security to benefit the patients and communities that Duly Health and Care serves.

Dr. Dungan was one of 110 founding physicians of DuPage Medical Group (now Duly Health and Care) in 2000; outside of his medical practice, he chairs the Quality Assurance and Utilization Management Committee of Duly Health and Care. In addition, he serves on the board of the DuPage Health Coalition representing Duly Health and Care, is newly assigned to the Clinical Practice Committee for the Culinary Medicine Specialist Board, and is a former board chair for FORWARD (Finding Opportunities that Result in Wellness for All Residents of DuPage), a charitable organization which was dedicated to building community-based systems to counter the growing problem of chronic disease and health disparities. Dr. Dungan is also a Fellow of the American Academy of Pediatrics and a Fellow of the American College of Physicians.

He received his medical degree from Loyola University Stritch School of Medicine in Maywood, IL. Dr. Dungan completed his combined residency in internal medicine and pediatrics at Loyola University Medical Center/Foster McGaw Hospital and is affiliated with Advocate Good Samaritan Hospital in Downers Grove, IL.

Elizabeth DeRose

Chef DeRose leads The Hospitality, Culinary & Tourism Institute (HCTI) at Frederick Community College (FCC).  The institute recently began offering a new certification program, Culinary Medicine for Foodservice Professionals. FCC is the first culinary school in the country to offer this program and certification.

The Culinary Medicine for Foodservice Professionals program is designed for foodservice professionals with at least three years of industry experience, those employed at a healthcare facility, Certified Dietary Managers, graduates of accredited culinary schools, or those holding a certification from the American Culinary Federations (ACF). Those who complete the program earn a Certified Culinary Medicine Professional (CCMP) certification through the Culinary Medicine Specialist Board.

The goal of the program is to equip foodservice professionals with a unique combination of nutritional knowledge and improved culinary skills so they can integrate healthy choices into menus and aid consumers in making healthier dietary decisions. Comprised of online education and hands-on cooking modules, this course is designed for those passionate about integrating science-based nutrition research into their culinary skillset.

Nisha Mailapur

Research Associate at NORC at the University of Chicago

Nisha Mailapur is a Health Care Evaluation Research Associate at NORC at the University of Chicago and a recent graduate from Vanderbilt University with a degree in Economics. Growing up in a Spanish-Indian family, Nisha enjoys cooking and thinking about the health impact of what and how we eat.

In 2016, Nisha helped bring Cooking Matters to her hometown, using the proceeds from a 4k run/walk she founded. Later, in college, Nisha became passionate about culinary medicine. Working under Dr. Harlan at Health meets Food, she created a food insecurity module, applying her education in health economics. As an incoming medical student, Nisha is committed to integrating culinary medicine and health economics into first-line therapy to prevent, treat, and reverse chronic disease. As a future physician, she intends to shape policy and urge payers to incorporate culinary medicine into nationwide medical education, healthcare delivery, and the reimbursement structure.

Sabrina A. Falquier, MD, CCMS, DipABLM
Immediate Past Chair

Dr. Falquier (Fall-Key-Ay) loves delicious food! She is a board certified Internal Medicine, Culinary Medicine and Lifestyle Medicine physician. She is bilingual (Spanish and English) and multicultural, born and raised in Mexico City to Swiss and American parents. This unique multilingual and multicultural perspective has shaped her work tremendously, as she has seen and experienced that our unique backgrounds, culture, taste, cultural experiences and historic expectations shape our health tremendously. Dr. Falquier worked as a primary care doctor for a prestigious multi-specialty group in San Diego, California, for over 15 years.

In 2016 she began incorporating culinary medicine into her practice and the community and in 2020 founded Sensations Salud, which focuses on awakening the senses around ingredient acquisition and food preparation while empowering people to better health through nutritional knowledge and culinary literacy through culinary medicine education and consulting. Dr. Falquier is the host of Culinary Medicine Recipe podcast. She is highly involved with Olivewood Gardens and Learning Center in National City, California, a non-profit organization that empowers all age groups through gardening, nutrition, and culinary literacy. She acts as their Culinary Medicine physician consulting physician and has been on their board of directors since 2017, currently acting as the chair. Her work there can be seen through the powerful documentary: The Kitchenistas, which released in March 2021 and selected for 10 film festivals and multiple awards.

She is also on the advisory board of the Culinary Medicine Specialist Board, focusing on permeating culinary medicine into medical schools, health systems, foodservice industry and the community. She is also clinical professor at the Herbert Wertheim School of Public Health and Human Longevity Science, UC San Diego Health Sciences and adjunct professor at Bastyr University. Dr. Falquier promotes culinary medicine throughout San Diego and internationally in a variety of ways and to varied age groups and audiences, including: Hands-on cooking events; cooking demonstrations, both live and virtual; animated speaking engagements; expert panels; and educational events and courses for medical students, graduate students, medical residents, chefs, athletes, and community members. She does extensive recipe development, recipe modifications for optimization of health, and is active social media. She has been interviewed regarding food and health by media outlets including the Washington Post, The Union Tribune, Edible San Diego, San Diego Magazine, CBS news, and TeleMundo. Additionally, she was recognized yearly, from 2009-2020, as one of San Diego’s Top Doctors. For more information, please visit her website, or follow @SensationsSalud on social media.

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