Culinary Fundamentals for Health Experts Who Talk To People about Food

You are the expert in what to eat for health. You know the healing power of food. You help people eat better and change the course of their lives.

But every so often, a basic cooking question from a client completely stumps you….

• Is steaming really the best way to cook vegetables?
• Fermented foods are beneficial, but how do you make homemade kimchi or pickles?
• How do you properly season a pan?
• What are the best cooking temperatures for different fats?
• What is the best way to use herbs and spices to preserve their flavor, nutrients and phytonutrients?
• Is there arsenic in rice? If so, how can you reduce it?
• Frozen better than fresh. What IS the science?
• Does dehydrating food concentrate or reduce nutrients?

Some of us are chefs, but many of us experts are not.

Let’s face it, most of us did not take a culinary course in school. Our food preparation classes may have been lacking. No one taught us about the best storage techniques or the best preparation methods. We know all the science about nutrition and health. And yet the questions our clients ask us, reflect the tiny details they want to know, and which can make the difference between optimizing the nutrients in food or destroying them all together.

As food and nutrition experts, our job is to help individuals get the best Return on Ingestion from the food they eat.

Having the skills to translate your expert guidelines onto your client’s plate is what will help them get there.

It’s not a cooking course. It is a course about cooking questions and answers for clinicians

Who is this course designed for?

• Licensed and accredited nutrition and healthcare professionals
• Health coaches working with a nutrition or medical practice
• Professionals chefs working in healthcare or wellness institutions, seeking to fine-tune culinary techniques to optimize nutrient availability in recipes and menus

You can watch myself and Amanda cooking here: https://www.katewaters.co.uk/culinary-fundamentals-inside-peek-at-the-course/

Included in the 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
• Scientific citations and references
• Lots of additional resources, bonus materials handouts and references
• Approved for 37 CPE hours (RDN)

Price: $695

Instalment payment option also available x 4 months