Last week I had the pleasure of spending time with 16 other registered dietitians and one amazing RD herself: Amanda Archibald, RD. Field to Plate, founded by Mrs. Archibald, has created and hosts thought-provoking culinary-nutrition workshops and training with a focus on the food, nutrition, health and culinary professional. So- after getting a postcard in the mail advertising this workshop that was to be hosted SO very close to home, it only seemed necessary that I attend! After participating, I decided I would travel cities and across states to attend another- it was outstanding. I was overwhelmed with the amount of material I learned and took home with me. Plus- I got CE (continuing education) credit, too!
When I walked into the Whole Foods culinary classroom (kitchen) I instantly spotted some familiar faces. It was a small group to begin with (so thankful I was able to reserve a spot!) so it was fun to be working closely again with old friends I hadn’t seen since our move last August.
Becca and I getting ready to create some delicious dishes! Becca was a Dietetic Technician during my intern residency at Presby. She is now an intern there- and so close to becoming an RD herself! So proud of her!
The first half of the workshop was dedicated to the framework of tools we need to be successful with our clients in creating the bridge between our professional nutrition recommendations and their kitchens at home. There were two main ideas covered:
Easy and understandable translation of nutrition information to clients, making the link between nutrition and well-being.
Building a health-supportive recipe framework for teaching, counseling, and general health education.
Then- it was time for the hands on! The part we all had been looking forward to! Amanda provided us each with a copy of her recipes files to work from. She uses about 15-18 recipes for most of her client teachings. I know- you are thinking- how can that be enough for someone to work from for a lifetime!? But- it is enough! She came up with base recipes and provides a slew of options and substitutions for each, creating a full blown meal plan for health and longterm maintainability of her clients. Two words: freakin’ genius.
The class was split between 4 groups and we all were responsible for different culinary nutritents:
Grains & Energizers
My group consisted of intern Becca, myself, an RD in culinary school, and another RD that works for a wellness and weight loss company. (So MUCH fun to be around RD’s that follow suit with my own interests of culinary wellness!) We were responsible for the grains and energizers- ohhhh fun! Excuse the quality of my pictures- these were taken with the iPhone- still came out with decent pictures if I say so myself.
The kitchen was small, so we made due and worked together so very well to share 4 burners and a double oven. But- actually, most of our recipes required minimal to no cooking at all. Another appeal to our lay clients.
And now the finished products! While these are only about half of what we prepared, it is a good depiction of it all. Lunch was a buffet of insane color and the smells coming out of that kitchen were intoxicating!
The Nourishing Oatmeal was my main responsibilty- along with the Raw Cacao Energy Balls. Both were used as a mid morning and mid-afternoon snack for the group.
I walked out of there with a full brain of information and sheer motivation to conquer the world with nutrition! Ok, so not really conquer- but I’ll surely try. I mean, have you tried my veggie burgers?!
I was so sad for the day to be over- 8 hours flew by!
I only thought I knew a lot about food, nutrition, and teaching my clients all about it. I can say I am more than prepared with the info and reading list provided by Amanda- such a great opportunity and experience.
Next year, I’ll for sure be in that kitchen once again! What a great day it was.