As a chef and PhD nutritionist, I combine nutrition science and the culinary arts to promote healing. My experience as a three-time cancer survivor has deepened my understanding of food's crucial role in health and recovery.

 

I'm passionate about culinary equity, recognizing that cooking is integral to culture and heritage. The concept of Food as Medicine isn't new—it's been part of human wisdom for generations, from the wisdom each mother (traditionally) had in feeding her children to grandmothers' remedies in supporting health.

 

Over the past four years, I've had the privilege of collaborating with experts worldwide to develop culinary competencies for dietary guidelines. This groundbreaking work has resulted in our Culinary Medicine From Clinic to Kitchen book series and the creation of the Food Coach Academy.

 

In my 35 years in the food world, I've learned that teaching practical cooking skills is the key to lasting dietary change. Our Food Coaches are trained to honor individual palates, budgets, and cultural backgrounds, making healthy eating accessible and enjoyable for everyone.

 

I invite you to join us in our mission to heal people, communities, and our planet through food, one delicious bite at a time. Together, we can make a difference in how the world eats and heals.

 

With a spoon and a smile, 

—Dr. Deb