Culinary Medicine Roundtable – Interprofessional Culinary Medicine: A Pathway to Medical Education Reform

Live Culinary Medicine Roundtable | November 13, 2025 | 11:00–1:00 ET

With growing calls to integrate foundational nutrition education into healthcare professional training, the American College of Culinary Medicine will offer information and solutions during our next Culinary Medicine Roundtable.

The roundtable will highlight how interprofessional teams can transform medical education and patient care. Experts from medicine, dietetics, culinary arts, and allied health will share best practices that eliminate silos, foster accountability across disciplines, and demonstrate how system-level reforms can make collaboration sustainable.

Presenters:

Nate Wood, MD, MHS, Chef, DipABLM, DABOM – Yale School of Medicine

Heather Nace, RD, LDN – Goldring Center for Culinary Medicine, Tulane University

Elizabeth DeRose, CHE, CCMP – Frederick Community College

Kathryn Neill, PharmD, CCMS, FNAP – University of Arkansas for Medical Sciences

Moderator: Leah Sarris, MBA, RD, LDN, CCMS

Learning Objectives:

By the end of this roundtable, participants will be able to:

1. Explain how physicians, dietitians, chefs, and allied health professionals each contribute unique expertise to culinary medicine education and patient care.
2. Evaluate interprofessional models and collaborative strategies that reduce siloed approaches and improve outcomes in medical and health professional training.
3. Develop one actionable idea or strategy to enhance collaboration across disciplines within their own institution or program.