Not a cooking course, but a course about answer the many food and cooking questions our clients have!
Where food and nutrition science meets culinary technique and recipes
Designed for health experts, this course combines nutrition science, food science and culinary science to provide you with the precise information and tools to have informed conversations about food, nutrition and cooking with the clients you serve.
- The best way to purchase and store food
- Cooking techniques that preserve nutrients
- How to balance and enhance flavor
- Enhancing sweetness, brightness and umami
- Techniques and recipes using economical fruit and vegetables
- Making the most of nuts and seeds
- Soups and stocks
- Meat and fish cookery
- Best cooking methods for legumes and grains
- Creative ideas for picky eaters
- Recipes, recipes, recipes
- Tips and tricks for clinicians and coaches
- And much more
Food Science + Nutrition Science + Culinary Arts
March - June, 2020
- Online: a mixture of pre-recorded and live sessions
- Recorded for permanent access and self-paced study
- New content uploaded weekly for duration of the course
- Includes 4 live Saturday morning office hours to interact with instructors (also recorded)
- Private Facebook group for interaction, Q and A
- Recipes, resources, handouts and references
- All sessions are recorded, regardless of whether you can attend live sessions or not!
You will be notified via email about all live culinary sessions
All live sessions are 9:00-10:30 am (CST) - 3:00-4:30 (GMT)
March 18: Working with Vegetables
April 18: Working with Herbs
May 16: Working with Fats, Nuts and Seeds
June 6: Working with Seafood
Live Office Hours
You will be notified via email about all live office hour (Q & A) sessions
All office hours are on Saturday 10:00-11:30 am (CST) - 3:00-4:30 (GMT)
Amanda Archibald, RD is Founder and Owner of The Genomic Kitchen. She has dedicated her career to translating the complexities of nutrition science to the kitchen.
As an early adopter of Nutrigenomics ( how food interacts with our genes) and Nutrigenetics, Amanda introduced the concept of Culinary Genomics to the world in 2015. Culinary Genomics bridges genomics, nutrition science and the culinary arts and is transforming the food conversation for the public, clinicians and chefs. Amanda’s work has been featured around the world and is used by clinicians on four continents.
Chef Kate Waters, NT trained at the Ballymaloe Cookery School in Ireland. Kate first worked in restaurants, then directors’ dining rooms in London, as well as for event companies, before becoming a personal chef in various private houses in London. Realizing that food is at the root of all health, Kate enrolled at the College of Naturopathic Medicine (CNM) in London, graduating with a Diploma in Nutritional Therapy in 2014. Immediately following this, she started teaching the ‘Cooking for Health’ course at CNM and also trained in their Traditional Chinese Medicine Nutrition Diploma course, to combine Eastern and Western influences and bring in the energetics of food into her consultations and cooking. Kate taught and wrote lesson plans for CNM for their 'Natural Chef' course, which was the first of its kind in the country.