Join us for an exciting and educational culinary journey as we explore 6 vibrant food cultures from around the world! This year’s series will feature cuisines from Venezuela, Hawaii, Germany, Japan, Afghanistan, and India, offering an immersive experience. Whether you're a registered dietitian, health professional, chef, or nutrition student, this series is designed to broaden your culinary knowledge and elevate your practice through a global lens.
Each session is led by a dietitian from that background, who will offer insight into their cultural heritage along with practical nutrition insights. Attendees then have the opportunity to engage in a cook-along style demonstration where you can learn by doing, with optional participation.
What to You Can Expect:
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Learn about the rich food traditions, key ingredients, and modern adaptations of dishes from six unique cultures.
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Gain valuable skills in modifying traditional recipes without losing their authentic flavors and cultural significance as well as vital counseling skills.
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This series is worth 12 Continuing Education Units (CEUs), approved by the Commission on Dietetic Registration, and meets the requirements for Ethics credit.
What to You Can Expect:
-
Learn about the rich food traditions, key ingredients, and modern adaptations of dishes from six unique cultures.
-
Gain valuable skills in modifying traditional recipes without losing their authentic flavors and cultural significance as well as vital counseling skills.
-
This series is worth 12 Continuing Education Units (CEUs), approved by the Commission on Dietetic Registration, and meets the requirements for Ethics credit.
Session Details:
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Dates: Thursdays from 6:00 – 8:00 pm ET, February 13 to March 27 (Note: No session on February 20)
2025 Agenda
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Thursday, February 13 - Gabriela Puche, MS, RDN, LD [Venezuelan cuisine]
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Thursday, February 27 - Sharon Ka‘iulani Odom, RD, MPH [Hawaiian cuisine]
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Thursday, March 6 - Karman Meyer, RDN, LDN [German cuisine]
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Thursday, March 13 - Michiko Tomioka, MBA, RDN, CDN, IFNCP [Japanese cuisine]
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Thursday, March 20 - Mitra Weissman, RD, CDE, CNSC [Afghan cuisine]
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Thursday, March 27 - Gauri Junnarkar, MS, BAMS, RDN, LD, CDCES [Indian cuisine (Western Region)]
(Please note we will not have a session on February 20)
Expanding your knowledge of global cuisines equips dietitians with the tools to support clients from all backgrounds, making you a more effective and inclusive practitioner and nutrition communicator.
Don’t miss this opportunity to expand your culinary toolkit, diversify your plates, and gain essential insights for working with a globally diverse population.