ST. HELENA, CALIF. —Chef instructors at The Culinary Institute of America’s Greystone campus here recently demonstrated ways to increase the appeal of health-oriented foods to health care professionals during an inaugural joint program with Harvard Medical School.
“Healthy Kitchens, Healthy Lives: A Leadership Conference Bridging Nutritional Science, Health Care and the Culinary Arts” involved the health professionals and nutritionists in seminars led by Harvard scientists. Also featured were cooking workshops with CIA chefs. Attendees learned some of the latest scientific findings on diet and nutrition as well as practical, health-oriented cooking methods and ideas. —Chef instructors at The Culinary Institute of America’s Greystone campus here recently demonstrated ways to increase the appeal of health-oriented foods to health care professionals during an inaugural joint program with Harvard Medical School.
The conference will return to the Greystone campus in October. —Chef instructors at The Culinary Institute of America’s Greystone campus here recently demonstrated ways to increase the appeal of health-oriented foods to health care professionals during an inaugural joint program with Harvard Medical School.
