Two Food As Medicine style workshops from Field to Plate: one in the NY/CT/MA area!
March 26-28, 2014 – Shelton, CT Jones Family Farms: Harvest Kitchen
CPE 20 CECH 20
A food-forward, hands-on, kitchen-centric workshop connecting nutritional science with a culinary framework to promote vibrant health, support healing and restoration. Join Amanda Archibald, R.D., culinary educator Chef Marti
Wolfson and Chef Abbe Gellman, MS, RD for 3 days of thought-provoking culinary labs, recipe writing, menu development, hands-on practice and applied culinary-nutrition case study work. Leave with the skills and confidence to make culinary solutions the cornerstone
of your health and nutrition practice and/or your life. A one of its kind workshop where everything revolves around getting nourishment to the plate.
Learn:
- A "food as medicine" approach to culinary nutrition education
- Build or enhance basic culinary skills
- Create a culinary-focused health-supportive framework for your practice
- Write, adapt and customize recipes and menu plans using healing and restorative ingredients
- Tailor recipes and menus for individual palates, health goal, lifestyles and culinary abilities
- Create and use visual education tools (roadmaps) to illustrate the role of nutrients, ingredients and recipes in personalized nutrition and health planning
- Includes active case study learning and planning
$595 on/before Feb 10th. Deposit plan: $250 to secure space
Workshop is 50% full currently
__._,_.___
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
Chef Kyle Shadix, MS, RD
Culinary Nutrition Communications
www.chefkyle.com
Twitter: @chefkylerd
LinkedIn: http://www.linkedin.com/in/chefkylerd
Culinary Nutrition Communications
www.chefkyle.com
Twitter: @chefkylerd
LinkedIn: http://www.linkedin.com/in/chefkylerd
.
__,_._,___