Culinary Frameworks for Health Professionals

Most health professionals are not chefs. While technique, flavor balance, excellence in execution and presentation dominate a chef’s approach, health professionals look at food through a different lens. Our lens includes health goals, target nutrients, affordable ingredients and cooking knowledge. These considerations require a entirely different approach to recipe compilation and selection and menu planning.   In this session, learn how to build a recipe rolodex that reflects the needs of the client population you serve. Create a flexible culinary framework and allows you to quickly construct meal recommendations and menu plans without stress. Learn how to add additional target ingredients to boost health outcomes. Make quick ingredient substitutions based on food preferences and sensitivities.  

Speaking Topics for Practitioners / Clinicians / Health Educators