shutterstock_94300309A transformative continuing education culinary + nutrition experience for chefs, physicians,  dietitians/nutrition experts, nurses and healthcare professionals. This hands-on intensive 3 day program creates synergy between deep nutrition, the kitchen and the professionals whose work influences these areas.  Translate evidence-based nutrition science into recipes and meals that the public understands. Work with food-centric practice-ready educational templates that transform client health and understanding one delicious bite at a time.

Co-hosted by Chef, Author and MD, Dr. Mike (Cardiologist Michael S. Fenster)

Culinary Nutrition Expert, Amanda Archibald, RD

Dr Amy Tucker, Associate Professor of Medicine, University of Virginia

Sponsored by the  Office of Continued Medical Education of the University of Virginia School of Medicine

Field to Plate extends a $200 discount to members of Les Dames D’Escoffier. Select “General Rate” when registering and use Code LESDAMESRX.

shutterstock_19771654Approved for 18 AMA PRA Category 1 credits™.  Approved for 18 CPE RD/DTR (Commission on Dietetic Registration). Nurse Practitioners, Nurses, Allied Health: The University of Virginia School of Medicine awards 18 hours of participation (equivalent to 18 AMA PRA Category I Credits™)  Culinary Professionals: Approved for 15 CEH (American Culinary Federation).

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