5th Annual A Taste of Culinary Nutrition from Around the Globe
5th Annual Global Cuisine Series
"A Taste of Culinary Nutrition from Around the Globe"
Thursdays from February 13th until March 27th at 6:00-8:00pm ET
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:
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:
Dates: Thursdays from 6:00 – 8:00 pm ET, February 13 to March 27 (Note: No session on February 20)
2025 Agenda
Thursday, February 13 - Gabriela Puche, MS, RDN, LD [Venezuelan cuisine] (Supported by Midwest Dairy)
Thursday, February 27 - Sharon Ka‘iulani Odom, RD, MPH [Hawaiian cuisine]
Thursday, March 6 - Karman Meyer, RDN, LDN [German cuisine]
Thursday, March 13 - Michiko Tomioka, MBA, RDN, CDN, IFNCP [Japanese cuisine]
Thursday, March 20 - Mitra Weissman, RD, CDE, CNSC [Afghan cuisine]
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.
All sessions will be held LIVE on Zoom and will be recorded for those that are not able to join for some or all of the live event.
***A portion of our proceeds will be donated to The Edible Schoolyard***