In partnership with Rouxbe, Dr. Deb Kennedy unveils a new program that brings culinary competency to the forefront of wellness coaching
Vermont Business Magazine Dr. Deb Kennedy, Ph.D. nutritionist, chef, and leader in culinary medicine is excited to announce the launch of Food Coach Academy on January 3, 2024.
Designed in partnership with Rouxbe, the leading online culinary school, Food Coach Academy uses a modular learning approach, delivering content in bite-sized, easily digestible pieces that can be completed at one’s own pace. These 13 modules will cover concepts including:
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How to turn nutrition recommendations into essential culinary skills
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How to work with an individual’s unique palate so that they learn to enjoy the taste of healthy food
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How to coach individuals along a path towards health with a focus on food using their innate wisdom.
The American Culinary Federation has approved Food Coach Academy for 510 continuing education hours toward the initial or recertification application for ACF certification.
Introductory pricing for the Food Coach Academy is $4,496 (a 25% discount) and students can register at Food Coach Academy hosted by Rouxbe.
“Food Coach Academy is the result of three years of work by a dozen chefs and over 40 nutritionists from around the world, says Dr. Deb. “For the first time ever we created culinary competencies in order to follow nutrition recommendations. I am thrilled to take you on a life-changing journey to improve the health of individuals and our planet, one delicious bite at a time.”
This first-of-its-kind program will teach culinary medicine principles to chefs, health coaches, home cooks, career changers, and clinicians, emphasizing how culinary skills have the ability to revolutionize individual well-being, community health, and environmental sustainability in an equitable, inclusive, and diverse manner.
For more information, please visit https://www.drdebkennedy.com/food-coach-academy
ABOUT DR. DEB:
Dr. Deb Kennedy is a Ph.D. nutritionist, chef, and expert in the food is medicine movement. She is the director of Culinary Medicine at Rouxbe and is dedicated to improving the health of people, communities, and the planet through food. She received her Ph.D. in Nutritional Biochemistry from Tufts University, and previously held roles with Tufts Human Nutrition Research Center for Aging, Yale’s Prevention Research Center, Babies and Children’s Hospital at New York Presbyterian, Cornell University, and Dartmouth-Hitchcock Medical Center. Dr. Deb is the author of multiple books, including The Culinary Medicine Textbook, a seven-volume publication to date that uses her research in food, flavor, eating, and nutrition to lay out the concepts and fundamental topics needed to master culinary medicine.
Source: BURLINGTON, Vermont (Dec. 7, 2023) – Food Coach Academy
