Genomic Kitchen Pro Course March - April 2018

Start Date
Recorded :
Tue May 1 at 12:15 pm EDT
Subject Area
Subject Area:
Meets For
Meets For:
8Session(s)
Languages
Language:
English
Free Private  (get access)
This class is Recorded
About This Class
Languages
Language
English
Certifications
Certifications
No records
Description
A revolutionary course designed to ignite change in food thinking.
The Genomic Kitchen Professional course provides in-depth insights into the nutrition science and educational strategies that make the concept of Culinary Genomics both revolutionary and essential to health professionals.
Class Details and Calendar
Class Details
  • Recorded :
    Tue May 1 at 12:15 pm EDT
  • Total :
    8 Session(s)
  • Remaining :
    0 Session(s)
  • Max attendees :
    5,000
  • Currently Enrolled
    36
Class Schedule
Session Name
Start Date
Genomic Kitchen Pro Course March-April 2018
120 Minute Session
Mon Mar 5 at 07:00 pm EDT
Genomic Kitchen Pro Course Genes and Longevity Additional Materials for Session One
30 Minute Session
Wed Mar 7 at 12:00 pm EDT
Genomic Kitchen Pro Course Session Three
120 Minute Session
Mon Mar 19 at 07:00 pm EDT
Genomic Kitchen Pro Course Session Four
120 Minute Session
Mon Mar 26 at 07:00 pm EDT
Genomic Kitchen Pro Course Influencer Ingredients Part 2
75 Minute Session
Thu Apr 5 at 04:00 pm EDT
Genomic Kitchen Pro Course Session Six
120 Minute Session
Mon Apr 9 at 07:00 pm EDT
Genomic Kitchen Pro Course March - April 2018
120 Minute Session
Mon Apr 16 at 07:00 pm EDT
Genomic Kitchen Pro Course Session Seven
75 Minute Session
Tue May 1 at 11:00 am EDT
About Creator
Amanda Archibald has combined her unique training as an analyst and a nutritionist (RD) with her culinary expertise to pioneer a new conversation in nutrition. Amanda's trailblazing work is redefining the food, nutrition and cooking education footprint in ways that are understandable, meaningful and fundamentally achievable for all Americans. Her cutting edge work in Culinary Genomics, unveiled in 2015, has created a new frontier, essentially uniting the fields of Genomic Medicine with the Culinary Arts. Through this work, Amanda is placing food, chefs, and the kitchen at the epicenter of healing and igniting a new nutrition conversation for the world. Amanda has been involved in lecturing, teaching, counseling and producing state of the art experiential food and nutrition learning experiences for consumers and health professionals alike since 2003. Her work has been showcased in more than 30 states, 100 U.S. cities, and 7 countries. She has also produced four international food policy focused events. In all of her endeavors, Amanda's vision remains crystal clear: help individuals understand how food works in the body. Then translate it to the plate in accessible, affordable, nourishing and deeply flavorful ways. Through her nutrition and culinary expertise, Amanda has spoken extensively at nutrition, medical and agricultural conferences. As an analyst, she has presented at conferences as diverse as The Fancy Food Show, World Wide Food Expo and the Institute for Food Technology. Her work has been broadly showcased in the media to include The Food Network, Food Management Magazine, Today's Dietitian, Kiwi Magazine and beyond. When not working, Amanda is an avid cyclist, hiker, and participant in all snow sports. She passionately enjoys her Rocky Mountain lifestyle, residing in the beautiful High Country know as Summit County, Colorado.
Learners Enrolled