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Deb Kennedy, PhD - Culinary Medicine: Ask Me Almost Anything
A Live Q&A with Dr. Deb Kennedy
Ever wondered how food can do more than just fuel your body—how it can heal, empower, and transform lives?
Join Dr. Deb Kennedy, founder of Food Coach Academy, for a live session where you can Ask Me Almost Anything about the groundbreaking field of Culinary Medicine. This is your chance to dive into an honest, evidence-based conversation about the powerful connection between food, health, and community well-being.
⚠️ Please note: This event is for educational purposes only and does not provide personal medical advice or prescriptions. Always consult a healthcare provider for individualized care.
About Deb Kennedy, PhD

Deb Kennedy, PhD nutritionist, chef and Value-Based Medicine certified, is dedicated to helping people improve their health 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. She also held the position of first Chair for Best Practices at the Teaching Kitchen Collaborative (CIA) and was an instructor in Culinary Nutrition at the New England Culinary Institute.
A pioneer in the growing field of culinary medicine, and self-proclaimed food warrior, Dr. Kennedy is the author of multiple books, including The Culinary Medicine Textbook, a five-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. For the last several years, Deb, along with 40 nutritionists and a dozen chefs from around the world, created culinary competencies for nutrition recommendations. She has developed the Food Coach Academy based on this work, which is delivered in a science-based modular format that provides individuals with expertise needed to use the power of food to transform health.

Thursday, May 1st, 2025
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Related Video FAQs:
- Would you recommend coconut oil, as it is solid at room temperature?
- I want to start cooking with cast iron but I have a glass stove top. The manufacturer says to not use anything heavy or scratchy. What are my options?
- In terms of career path in culinary medicine, would you recommend someone get started as a food coach as they get their Master's in Nutrition, or simply wait until they are an accredited RDN?
- Can you talk about seed oils? Is any of the social media fear mongering real? If so, how concerned should average people be vs other dietary health factors?
- Is there any truth to some foods can help to reduce inflammation? If so, which foods?
- What are the best foods to eat to get enough Calcium each day?
- Regarding fructose in agave syrup, what about fructose in fruit? Is that a concern? Are there recommended limits to fruit intake?
- When using your fresh herbs, does aquaponic vs organic make a difference in the amount of phytonutrients that the plant gives?
- I’m wondering if you have any dietary suggestions for hair growth?
- I have been diagnosed with Osteopenia. I’m not in favor of supplements, I’d rather increase my calcium through diet. What do you suggest?
- Can you discuss how bad vegetable oil or avocado oil is compared to olive oil?
- Can you please share some of your go-to resources for Culinary Medicine?
- Are there any foods that can be consumed which would help with the balance of hormones/estrogen/progesterone levels in a more mature woman's body?
- I am particularly interested in cooking without flour or sugar. Bringing more flavor to vegetables and fish/chicken is of great interest to me.
- What is the best and flavourful substitute for sugar in recipes?
- What foods are good to eat for iron deficiency?
- When working with taste and flavor when cooking does the cookware play a role in the outcome?
About this Event