There are ๐Ÿด ๐—ฑ๐—ฎ๐˜†๐˜€ ๐—น๐—ฒ๐—ณ๐˜ ๐˜๐—ผ ๐—ฟ๐—ฒ๐—ด๐—ถ๐˜€๐˜๐—ฒ๐—ฟ for the 6th Annual Culinary Nutrition Conference!

Featuring sessions on a diverse range of hot topics given by expert RDs, MDs, and chefs, this is not to be missed! All sessions will be recorded for those that are not able to join live.

All registrants have the option to attend virtually or in-person in New York City at The Institute of Culinary Education.

In-person attendees receive all the benefits of the virtual conference, plus an exclusive hands-on experience at one of the leading culinary schools in the country. Join us in NYC where you will cook directly alongside the presenters, enjoy networking opportunities, and receive curated gifts and samples.

The conference is approved for 8 CEUs by the Commission on Dietetic Registration.

Come cook with us!

Want to get a sneak peek at what our presenters will be cooking up? Check out the menu below and see our recent Instagram post for photos of the dishes!

Saturday, August 12thโ€‹
โœจ Quinoa Stuffed Peppers with Salsa by Dana Angelo White, MS, RD, ATC
โœจ Tex-Mex Chicken Soup by Dana Angelo White, MS, RD, ATC
โœจ Almond Butter Breakfast Cookies by Natalie Rizzo, MS, RD
โœจ Cauliflower Tacos with Chipotle Crema by Natalie Rizzo, MS, RD

Sunday, August 13th
โœจ Pan-Seared Spice-Rub Sea Bass with Sauteed Spinach, Tomato-Olive Salsa, and Chive Oil by Chef Richard LaMarita
โœจ Stuffed Whole Fish with Cucumber, Orange, Wakame Salad by Chef Richard LaMarita
โœจ Curry-Spiced Steamed Mussels by Chef Richard LaMarita
โœจ Calming Lotus Seed Papaya Smoothie by Zoey Gong, RD
โœจ Multigrain Porridge with Ginger by Zoey Gong, RD

**Registrants will receive the recipes by the end of this week, so you can gather your ingredients if you’d like to cook along! **

Whether you work in clinical, private practice, academia, media, or culinary nutrition, there will be something new and exciting to learn that you will be able to apply to your business.

Hear from our Past Attendees…

“There wasn’t one session where I didn’t learn new information.”

“I have been a clinical dietitian for more than 40 years. This is one of the top 5 conferences I have ever attended.”

“This is my 3rd year and it keeps getting better. I absolutely loved all the cooking demos. I canโ€™t wait to try out all the recipes.
Thank you all!”

“This conference allows us to stay up to date on best practices and have a venue to brainstorm with like-minded professionals.”

“I took so much from this event including how to bring nutrition to life through food, how to test limits and boundaries when it comes to nutrition, and how to better help my clients connect w/ food and nutrition.”