<< View All Events
Deb Kennedy, PhD - Beyond Recipes
Teaching Cooking Across Skill Levels and Cultures
Teaching others to cook is about more than just recipes—it’s about meeting people where they are, honoring cultural traditions, and building confidence in the kitchen. This live event explores how to adapt cooking instruction for different skill levels, backgrounds, and learning styles while emphasizing intuitive cooking over rigid steps.
Learn how to empower others with essential skills, inspire creativity, and make cooking an accessible, enjoyable experience for all.
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, March 6th
Share this Event:
Listen on:
Related Video FAQs:
- Can you share any ideas about spontaneously cooking from box of seasonal veggies for finicky kids?
- Where can I find WFPB recipes for my guy who loves his MEAT and taters?! Midwesterners here and we do not like many of the curries and sim seasonings.
- Would soaking old fashioned oats in soy milk overnight decrease the amount of time that I would need to microwave the oats for my morning oatmeal?
- Is it appropriate when steaming beets, to conveniently include some cut potatoes and veggies in the same steaming basket, or does each require different cooking times?
- Is it okay to use onions that have sprouted? I generally do. I discard the green sprout inside the onion as well as the outer sprout. Is that okay? Is the green sprout within the onion okay to eat?
- What is the most effective and efficient way to clean produce? Are there some fruits/vegetables that can be cleaned right after purchase and then stored in the fridge for use later in the week?
- What is the brand and flavor of a good flavored vinegar?
- Do you think blended smoothies are good? I want to minimize sugar from fruits if possible.
- Do you have any options on adding more flavor to steamed vegetables if I'm avoiding oil?
- What would you say to someone on the fence about plant based eating? I see a lot of people going back to eating meat because they say they were told by doctors to eat meat again.
- For someone new to cooking, can you recommend some good choices and brands for a cutting knife, pot and pan?
- I need more iron so any helpful hints on how to hit daily requirements?
- Do you think air fryers are healthy and nutritionally sound to use for particular foods and meals?
- What are some good guidelines for flavor? I am a new WFPB cook & regularly disappointed with bland tasting food.
- It is sometimes challenging for me to feel full after eating a plant based meal at suppertime. What are some things you can do to feel more satisfied?
About this Event