Continuing Education for Nutrition & Health Professionals

You are not just working at the cutting edge of Medicine Amanda, you are working at the bleeding edge
— Mike Fenster, MD, Interventional Cardiologist

Since its inception, Field to Plate has supported nutrition and health experts with cutting edge education in the culinary-nutrition space. We have always worked in the “no-man’s land” or synaptic gap between nutrition advice and translating it to the plate. Teaching in more than 100 cities and so many kitchens, we know first- hand the challenges educators and practitioners face.

Our professional level workshops and webinars feature dynamic tools, ideas and learning experiences that consider food and nutrition strictly through the lens of the nutrition educator, practitioner and chef.  Each workshop and webinar is tailored to the expert experience and features actionable tools and resources to support your expertise, in your space.

Click on image  on right and listen to Amanda introduce Culinary Genomics at IFM, 2015

Food is the backbone of nutritional medicine. Amanda Archibald has bridged the gap of biochemistry and translated that biochemistry into culinary medicine. Beautiful course. I was able to apply her road maps, culinary tool box concepts and stellar knowledge of functional medicine immediately into practice

Upcoming professional events