May 9, 2020 8:30 AM – 5:30 PM Eastern Time (EDT)

Fees: $249
CPE Units: 7

Performance Indicators

Learning Needs


Are you interested in gaining more culinary experience as a dietitian or RD2Be but not sure where or how? Then look no further!

Now in our 3rd year, the Culinary Nutrition Conference is a unique full-day event that brings together dietitians, chefs, and chef/RDs for an exciting jam-packed day with dynamic lectures and hands-on culinary demos. The conference’s mission is to educate dietitians and healthcare professionals on innovative ways to translate nutrition science into the kitchen and beyond!
The conference sold out so quickly last year, so this year it will be held on two days so that more people can attend. The content will be exactly the same, but you’ll have the choice of attending on Friday, May 8th or Saturday, May 9th
Early bird tickets will be available until March 7th just for Dietitian Hub readers for $249, after that point they’ll go up to $279. 
==> Click here to register! <== (use code DIETITIANHUB for the early bird price if you purchase on March 1st or after)
Check out the amazing line up of speakers below!  

8:30 – 9:15 AM        Registration, Breakfast & Welcome

9:15 – 9:55 AM        “You are the Future of Culinary Nutrition” – Sara Haas, RDN, LDN (Keynote Address)

9:55 – 10:55 AM      “Beyond Frijoles and Rice: An Adventure into Healthy Latino Cooking” – Christy Wilson, RDN (Culinary Workshop)

10:55 – 11:05 AM      BREAK

11:05 – 12:05 AM      Let’s Get Wild! Game Meat 101″ – Chef Ben Del Coro and Kristy Del Coro, MS, RDN (Culinary Workshop)

12:05 – 12:20 PM        Snack Break & Networking

12:20 – 1:10 PM      Teaching Kitchens: Where, Why, and How to Start One” – Julie Andrews, MS, RDN, CD and Jackie Topol, MS, RDN, CSO, CDN, CLT (Lecture)

1:10 – 2:00 PM        LUNCH

2:00 – 2:45 PM       “Building Your Brand: Social Media and Food Blogging 101” – Sammi Haber Brondo, MS, RDN (Lecture)

2:45 – 3:05 PM       Olive Oil Tasting Experience

3:05 – 4:05 PM       “Gut Health in the Kitchen” – Chef/Dr. Robert Graham (Culinary Workshop)

4:05 – 4:15 PM        BREAK

4:15 – 5:15 PM      “The 5th Taste: Using Umami to Boost Flavor in Plant-based Recipes” – Chef Celine Beitchman and Chef Ann Ziata (Culinary Workshop) 

5:15 – 5:30 PM       Closing Remarks

(The entire conference is worth 7 CPEs!) 
And one exciting addition this year…! On Thursday, May 7th, the night before our conference kicks off, we’ll be having a networking cocktail reception in the beautiful Epicured Test Kitchen in Soho! You’ll have extra time to connect to one another and to speakers as well as taste Epicured’s delicious Low FODMAP food!
Looking forward to having you join us!


3rd Annual Culinary Nutrition Conference - SaturdayCome together with chefs and RDs to learn about innovative ways to translate nutrition science into the kitchen. 7 CEUs for registered dietitians are provided for attendees.Person
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Institute of Culinary Education
225 Liberty Street, 3rd Fl
New York, New York 10281

Provider Information

Jackie Topol, MS, RD, CSO, CDN, CLT

Jackie Topol

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