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
Self Study Course
- Ten online self-paced modules divided into food science and culinary science
- Additional bonus videos including special “how to” and skill-building sessions
- Chat logs from the live sessions showcasing interaction, questions and answers between course participants
- More than 60 original delicious recipes that demonstrate technique, flavor and provide deep nourishment
- On slide scientific references and additional reading resources
- Handouts, bonus educational materials
- Approved for 37 CPE hours (RDN)
- Recorded for permanent access and self-paced study
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.
StartFlavor Fundamentals Module Learning Objectives
StartScience: How Genes Modify Flavor and Taste: What the Clinician Needs to Know (40:01)
StartScience: Building Food and Flavor Confidence Through Flavor Families (28:42)
StartCulinary Part One: Enhancing and Balancing Acidity, Umami and Sweet Flavor/Perception in Recipes (62:16)
StartCulinary Part Two: Working with bitter, earthy and pungent flavors (67:09)
StartFlavor Fundamentals Additional Handouts
StartVegetable Module Learning Objectives
StartFood Science, Culinary Science and Vegetables Part One (55:39)
StartFood Science, Culinary Science and Vegetables Part Two (27:16)
StartCulinary: Extending the Life of Vegetables (78:30)
StartCulinary: Techniques that Retain Nutrients. Creative Ways with Vegetables (104:22)