Upcoming Events

March 18
white kitchen countertop with red accents

A Taste of the Mediterranean Cooking Class

6:30 pm – 9:30 pm

Join Chef Julie Harrington, RD for a hands-on cooking class at King’s Culinary Studio. Travel through Mediterraneasn with recipes within the region.

Enjoy this hands-on culinary experience followed by a meal enjoyed in a small group setting.

Menu includes:

  • Red Italian Wedding Soup
  • Baba Ghanoush
  • Cod en Papillote
  • Greek-Style Lamb Pita with Tzatziki Sauce
  • Mediterranean Quinoa Salad
  • Cannoli Dip

Questions? Call 973-258-4009.

Click here for more classes and events.

April 22
Spring Farmer's Market Cooking Class

Spring Farmer’s Market Cooking Class

6:30 pm – 9:30 pm

Join Chef Julie Harrington, RD for a hands-on cooking class at King’s Culinary Studio. Think outside of the box with spring produce with new recipes.

Enjoy this hands-on culinary experience followed by a meal enjoyed in a small group setting.

Menu includes:

  • Asparagus Goat Cheese Galette
  • Flank Steak with Creamy Chimichurri
  • Crispy Smashed Potatoes
  • Spring Wheat Berry Salad
  • Strawberry Rhubarb Cobbler with Granola Streusel

Questions? Call 973-258-4009.

Click here for more classes and events.

(Recorded) Culinary Nutrition Webinars

Changing the Conversation: Culinary Techniques to Meet the Needs of a Client’s Diagnosis without Sacrificing Flavor

Change the conversation when discussing dietary protocols with clients. Instead of educating them on what they need to limit or “can’t have” per diagnosis protocol, empower them with foods they CAN eat and healthy cooking techniques that can be used at home to prepare flavorful food. Bridge the gap of nutrition education with what clients understand about food.

Chefs Abbie Gellman, MS, RD, CDN, and Julie Harrington, RD, discuss how to talk to clients about dietary changes for diseases. The presenters use evidence-based science and translate it through food and behavior change techniques specifically geared toward the aging population. Learn how to evaluate clients’ cooking skills and confidence in the kitchen, and set realistic food-focused behavior-change goals.

 

woman's hand chopping herbs

Culinary Nutrition Workshops Series for Healthcare Professionals

Next workshop: February 8th
Next demo: February 13th

Changing the Conversation: Culinary Techniques to Meet the Needs of a Client’s Diagnosis Without Sacrificing Flavor for different disease states.

Join Chef Abbie Gellman, MS, RD, CDN and Chef Julie Harrington, RD for a hands-on culinary nutrition workshop bringing their webinar series to life.

Change the conversation when discussing dietary protocols with clients. Instead of educating them on what they need to limit or “can’t have” per diagnosis protocol, empower them with foods they CAN eat and healthy cooking techniques that can be utilized at home to prepare flavorful food. Bridge the gap of nutrition education with what clients understand about food.

Learn how to educate your clients with evidence-based science, but translated through food along with behavior change techniques. Learn how to evaluate clients’ cooking skills and confidence in the kitchen to set realistic food-focused behavior change goals.

The day includes demos and hands-on cooking time where attendees will be able to put what they’re learning into practice. Refine your own culinary skills to then help your clients.

7.5 CEU credits approved!

Questions? Email [email protected]

Can’t make any of these events?