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Introduction to Culinary Medicine Workshop

Program:

These introductory workshops are dedicated to educating physicians and other health care professionals in an innovative and engaging way by integrating nutritional theory; chef-led demonstrations; and hands-on kitchen work in a communal and interactive learning environment.

The workshop begins in an all-in-one classroom/demo/eating area and starts with an overview of the nutritional learning objectives. Next follows a precise chef-led demonstration of various culinary skills. This occurs in conjunction with the preparation of a specific recipe and dish and is accompanied by the relevant nutritional commentary. The ‘hands-on in the kitchen’ component of the workshop then begins. Workshop attendees are teamed in pairs and move into island-configured kitchens where they begin preparing the assigned recipes under the supervision of training chefs. Once completed, the executed dishes are then brought to the common dining table where nutritional education is again conveyed as the food is critiqued, tasted, and enjoyed. The next culinary technique/dish is then demonstrated, executed, and eaten and once more the prepared dish segways to the presentation of nutritional education. This rhythm proceeds throughout the evening, and it is this integration of didactic information, demo and kitchen-work that reinforces the workshop’s nutritional learning objectives.

Presenting Faculty:

Chef Tony Minichiello, Culinary Instructor/ Co-Owner, Northwest Culinary Academy of Vancouver. Chef Tony graduated in 1988 from l’Institut de Tourisme et d’Hôtellerie du Québec. He has been teaching both the professional and the home cook for over 20 years. Chef Tony is an approachable, unpretentious, and inspiring teacher whose explicit goal is to combine his chef skills with his commitment to education.

Chef Ian Lai, Culinary Instructor at Northwest Culinary Academy of Vancouver, studied business, psychology and criminology in university. He worked for Hy’s for 11 years in the front and back of the house and had the opportunity to help open Hy’s Ottawa. He graduated from VCC’s culinary program and worked for six years at the Four Seasons Hotel, where he developed and managed their apprenticeship program. He also taught at Dubrulle for 4 years and had the opportunity to work as the Resident Chef of the U.S. Consulate General between 2002 and 2004. Ian is also the founding Director for the Terra Nova Schoolyard Society, a non-profit organization that engages elementary school children with the earth and agriculture at large.

Chef Jonathan Kinney. A 10th generation Canadian Jonathan grew up in a household where food was fuel. Early on, he knew he loved to cook and although he always dreamed of doing something in food, life got in the way. Following a BA in History and Geography and later a Masters in Public Administration, Jonathan ran a management consulting firm for 13 years. But at as he approached 40 he knew he wanted to seriously pursue a career in food. Jonathan is a graduate of the Northwest Culinary Academy of Vancouver and where his various roles include assistant to the culinary and pastry programs and head of media.

Angel Luk, BSc, RD is a registered dietitian with the College of Dietitians of BC and a member of the Dietitians of Canada and SportMedBC. She completed her dietetics degree with honours through the University of British Columbia (UBC) and currently works as a Clinical Dietitian within Vancouver Coastal Health Authority and is the Consulting Dietitian to the Richmond Olympic Oval. Angel has appeared on local television and newspapers and is the author of an upcoming book on sport nutrition.

Harry Karlinsky, MD, MSc, FRCPC, is a Clinical Professor within the Department of Psychiatry at the University of British Columbia. He has a long involvement with various innovative professional and public education initiatives. Among various honours, Dr. Karlinsky was the winner of the inaugural UBC Faculty of Medicine Innovation in Continuing Medical Education award.

Schedule:

5:45 PM Registration Opens (Introduction, Wine & Pre-Dinner Bites Served)

6:00 PM Defining Culinary Medicine – Dr. Karlinsky, Angel Luk, Chef Ian

6:15 PM Basic Knife Skills & Efficiency in the Kitchen  – Chef Ian

6:45 PM Hands On Cooking – First Course

7:15 PM Helping Patients with Weight Management & Mindful Eating – Angel Luk, Harry Karlinsky

7:35 PM Cooking Methods for Reducing Fat Intake & Increasing Fiber – Chef Ian

7:55 PM Hands On Cooking – Second Course

8:25 PM Evidence Based Nutrition Interventions for Common Comorbidities in the Overweight Population – Angel Luk

8:45 PM Practical Strategies to Help Patients Cook More at Home and Eat Out Less – Chef Ian

8:55 PM Case Studies, The Importance of Fitness, & Interactive Discussion – Angel Luk

9:30 PM Program Ends. Evaluation & Handout Certificate of Completion

Recipes*:

1st Course:       Azteca Soup with Homemade Broth (with vegetarian broth alternative)
2nd Course:      Poached Fish on a Bed of Warmed Mixed Grains and Spinach Strawberry Salsa
3rd Course:      Moroccan Orange Salad w/ Chiffon Cake Base

(*Recipes may be varied according to seasonal food availability.)

Nutrition Education Learning Objectives:

  1. Discuss the prevalence of overweight and obesity and physician referrals to community dietitians for weight management.
  2. Outline recommendations for safe rate of weight loss through combination of physical activity and changes in eating patterns.
  3. Describe common comorbidities associated with the overweight and obese population.
  4. Provide evidence based nutrition interventions for the treatment of some common co-morbidities.
  5. Apply course knowledge via case studies to build practical skills in nutrition counseling.


Culinary Learning Objectives & Techniques:

  1. Basic knife skills
  2. Making homemade stock (meat based and vegetable based)
  3. Salad composition
  4. Poaching protein
  5. Grain cookery
  6. Vegetable cookery
  7. Choreography of cooking times
  8. Lower fat cooking methods
  9. Building flavor with herbs and spices
  10. Mise en place

Please note: Recipes may be varied according to seasonal availability, which may alter techniques taught.

Accreditation:

This program has been accredited by the College of Family Physicians of Canada and the BC Chapter for up to 3 Mainpro-M1 credits.

Registration:

Although we were hoping to offer workshops in April and May we are now postponing these workshops to Fall 2016. Please stay tuned for updates by subscribing to our mailing list.