fruits and vegetables

Culinary Medicine

A new evidence-based field that blends the art of food and cooking with the science of medicine: Explore the nexus of health, nutrition, medicine and culinary arts.

The Institute of Culinary Education is collaborating with doctors, dietitians, nutritionists and chefs to explore the science of nutrition, how it relates to diet and health, and how to advance that relationship with cooking. Our research and development address:

Culinary Medicine

The growing field exploring the links between food and health and applying the foundations of nutritional science with traditional medical interventions in clinical care. Culinary medicine is a rising, dynamic movement. Nutrition plays an indelible role in tackling obesity, diabetes and cardiovascular disease, as well as impacting self-care and well-being.

Food as Medicine

A movement that aims to provide evidence-based nutrition education to individuals, families, communities and health care professionals on the use of food for the prevention and reduction of chronic disease.

Integrative Medicine

An approach to care that puts the patient at the center and addresses the full range of physical, emotional, mental, social, spiritual and environmental influences that affect a person's health.

Physicians in the Kitchens

Historically, nutrition has been denied a prominent place in medical school curriculum. United States medical schools offer an average of 19 hours total on nutrition education over four years, much of which is devoted to non-clinical topics like biochemistry. Among physicians, only 14% of doctors feel qualified to offer nutrition advice.1 Recognizing the limitations of conventional teaching methods when it comes to nutrition in medical education, ICE is developing an interactive way to teach medical students about the importance and implementation of nutritional concepts.
Read more.

ICE doctors

Meet the Doctors

In 2019, we began working with doctors Swana de Gijsel and Jonathan Waitman of Weill Cornell Medicine to develop the educational offerings available to medical practitioners for continuing education. Dr. de Gijsel and Dr. Waitman believe in the power of equipping health care providers who are advising patients with dietary guidelines through culinary arts training. The ICE doctors have been teaching culinary medicine to medical students in an elective course at Weill Cornell Medical College and researching the efficacy of the modern concept to expand the educational offerings at ICE.

ICE students prepare health-supportive food

Conference to Come

ICE's chefs, dietitians and nutritionists will collaborate with the doctors to develop continuing medical education (CME) coursework for physicians and medical professionals with evidence-based research and hands-on cooking lessons. Subscribe to our emails for updates.

Colorful salad and dressing from Health-Supportive Culinary Arts

Study Culinary Medicine

ICE's professional development opportunities will first teach about the impact of nutrition on various disease states and then put those nutritional concepts into action in a kitchen classroom. The curriculum consists of evidence-based didactics, small group cooking activities, and eating and discussing the nutritional concepts taught. Topics will include a holistic and patient-centered approach to culinary medicine, the cultural diversity of patients and cuisine, seasonal availability of local ingredients, and socioeconomic factors to consider.

Chef Celine Beitchman teaches culinary medicine from ICE's hydroponic garden

Source Our Expertise

ICE doctors, chefs and experts are available for quotes, perspective, guidance and recipes for digital and print content as well as instructional videos and live demos or interviews. They are a highly credible resource for nutritional and dietary recommendations, debunking myths, and interpreting health research or reports.

Health-Supportive Culinary Arts dishes

Food as Medicine Career Training

At ICE we don't sacrifice the beauty or flavor of food for health benefits. Our chef-instructors integrate nutritional value into health-supportive cooking and baking at the Natural Gourmet Center. Study whole foods, plant-based cooking, Ayurvedic cuisine, macrobiotic cuisine, food as healing and more while earning a diploma in a year or less.