CLASSES

ABOUT THE CLASSES

Change the conversation when discussing dietary protocol with clients. Instead of educating them on what they need to limit or "can't have" per diagnosis protocol, empower them with foods they CAN eat and healthy cooking techniques that can be utilized at home to prepare flavorful food. Bridge the gap of nutrition education with what clients understand about food.  

Learn how to educate your clients with evidence-based science, but translated through food along with behavior change techniques. Learn how to evaluate clients' cooking skills and confidence in the kitchen to set realistic food-focused behavior change goals.

Learning Objectives

1. Make evidence-based nutrition education relatable to clients through "food talk".  

2. Discuss the impact culinary nutrition programs can have on behavior mediators such as stress, knowledge, confidence and goal setting.  

3. Identify a variety of culinary nutrition needs and tips related to some of the most frequently diagnoses diseases, including diabetes, autoimmune diseases, and heart disease, and how to help clients integrate them with culinary techniques.  

4. Evaluate clients' cooking skills to work on goal setting accordingly.

What's the difference between a workshop and demo?

Don't have a full day to devote to a workshop? No problem! Our 2-hour demo style events provides the same information, but Abbie and Julie does all the cooking! (Don't worry you get to try everything we make!)


CULINARY NUTRITION WORKSHOP: For Heart Disease

Saturday, February 8th 9-4 pm9-

The day includes demos and hands-on cooking time where attendees will be able to put what they’re learning into practice. Refine your own culinary skills to then help your clients.  


CULINARY NUTRITION DEMO: For Heart Disease

Thursday, February 13th 6:30-8:30 pm

The session includes culinary nutrition demos, lead by Abbie and Julie based on the learning objectives and education on how to translate culinary nutrition to clients.  


CULINARY NUTRITION DEMO: For Diabetes

Thursday, March 19th
6:30-8:30 pm
(postponed)

The session includes culinary nutrition demos, lead by Abbie and Julie based on the learning objectives and education on how to translate culinary nutrition to clients.  

Learn more by clicking on the registration link. 


CULINARY WORKSHOP: For Diabetes

Saturday, March 21st
9-4 pm 
(postponed)

The day includes demos and hands-on cooking time where attendees will be able to put what they’re learning into practice. Refine your own culinary skills to then help your clients.  

Learn more by clicking on the registration link. 


CULINARY NUTRITION DEMO: For the Aging Population

The session includes culinary nutrition demos, lead by Abbie and Julie based on the learning objectives and education on how to translate culinary nutrition to clients.  

Learn more by clicking on the registration link. 

Thursday, April 23rd 6:30-8:30 pm


CULINARY NUTRITION WORKSHOP: For the Aging Population

Saturday, April 25th 9-4 pm 

The day includes demos and hands-on cooking time where attendees will be able to put what they’re learning into practice. Refine your own culinary skills to then help your clients.  

Learn more by clicking on the registration link. 


CULINARY NUTRITION WORKSHOP: For Digestive Disorders

Saturday, June 13th 9-4 pm 

The day includes demos and hands-on cooking time where attendees will be able to put what they’re learning into practice. Refine your own culinary skills to then help your clients.  

Learn more by clicking on the registration link. 


CULINARY NUTRITION DEMO: For Digestive Disorders

Thursday, June 18th 6:30-8:30 pm

The session includes culinary nutrition demos, lead by Abbie and Julie based on the learning objectives and education on how to translate culinary nutrition to clients.  

Learn more by clicking on the registration link. 


CULINARY NUTRITION DEMO: For Heart Disease

Thursday, October 1st 6:30-8:30 pm

The session includes culinary nutrition demos, lead by Abbie and Julie based on the learning objectives and education on how to translate culinary nutrition to clients.  

Learn more by clicking on the registration link. 


CULINARY NUTRITION WORKSHOP: For Heart Disease

Saturday, October 3rd 9-4 pm 

The day includes demos and hands-on cooking time where attendees will be able to put what they’re learning into practice. Refine your own culinary skills to then help your clients.  

Learn more by clicking on the registration link. 


CULINARY NUTRITION DEMO: For the Aging Population

Thursday, November 5th
6:30-8:30 pm

The session includes culinary nutrition demos, lead by Abbie and Julie based on the learning objectives and education on how to translate culinary nutrition to clients.  

Learn more by clicking on the registration link. 


CULINARY NUTRITION WORKSHOP: For the Aging Population

Saturday, November 7th
9-4 pm 

The day includes demos and hands-on cooking time where attendees will be able to put what they’re learning into practice. Refine your own culinary skills to then help your clients.  

Learn more by clicking on the registration link. 


CULINARY NUTRITION DEMO: For Diabetes

Thursday, November 12th
6:30-8:30 pm 

The session includes culinary nutrition demos, lead by Abbie and Julie based on the learning objectives and education on how to translate culinary nutrition to clients.  

Learn more by clicking on the registration link. 


CULINARY NUTRITION WORKSHOP: For Diabetes

Saturday, November 14th 9-4 pm 

The day includes demos and hands-on cooking time where attendees will be able to put what they’re learning into practice. Refine your own culinary skills to then help your clients.  

Learn more by clicking on the registration link. 


At workshops, all participants will enjoy complimentary breakfast and snacks, accompanied by a delicious lunch made during the workshop and will go home with a tote bag with aprons and goodies from our sponsors to enjoy yourself or share with your clients.

EARN 7.5 CEU's

The workshop is approved for 7.5 CEUs by the Commission on Dietetic Registration. The demonstration class is approved for 2.0 CEUs by the Commission of Dietetic Registration. Pending - approval for other health professional educational credits.