Continuing Education for Food, Nutrition, Health and Culinary Professionals

Refreshing the Shape of America's Plate
A fresh food and flavor workshop

With chef and author, Deborah Madison and the Santa Fe School of Cooking

Date:	September 17-20, 2008
City:	Santa Fe, NM
Price:	$695 Full Workshop $179 Day Rate (on/before 07/01/08; $795 after) Post conference workshop $115
CPEs:	Approved for 24 Continuing education credits for dietitians, dietetic technicians and certified health education specialists (CHES).

Immerse yourself in 3.5 days of everything fresh and flavorful. A unique, small group experience combining the culinary/writing talents of Deborah Madison, the expertise of the Santa Fe School of Cooking and the food education vision of Field to Plate. Includes 1.5 days of hands-on culinary and flavor work, specifically for food and nutrition professionals; sessions in food education tools and toolkit development, food language and messaging and a food writing and memoirs workshop, let by Deborah Madison.

This program also includes an interactive Southwest Grill Evening, a chef-led tour of the famous Santa Fe Farmer’s Market and a contemporary southwest cooking demonstration with tastings.

Hosted in the intimate environment of a private estate in the hills behind Santa Fe, NM and at the Santa Fe School of Cooking.

A program guaranteed to bring out the flavor and the passion for what you do.

Limited to 26 participants