Making the question “What’s for dinner? ” a little easier to answer
Whether in clinical settings or community gatherings, my work helps bring people together through shared meals. I partner with health systems, healthcare professionals, and community organizations to make food-based care more practical, personal, and culturally relevant.
Culinary Medicine Services
Meaningful behavior change happens when interventions are tailored to diverse needs, reinforced through hands-on practice, and supported by celebrating progress along the way. Culinary medicine brings these elements together, transforming nutrition education into a key ingredient of a well-balanced lifestyle.
Consulting
I assist individuals and organizations in designing, delivering, and evaluating culinary medicine programs, with a focus on sustainable strategies, implementation, and measurable impact. Whether it’s developing community-based classes or continuing education for healthcare professionals, I support building programs that are tailored, practical, and effective
Content Development
I develop clear, engaging educational materials and food-focused content tailored to diverse audiences. Grounded in community-informed practices, my work can support healthcare professionals, patients, employees, and community members. From digital and print cookbooks to newsletters, textbooks, and videos, I create content that enhances programs and brings nutrition education into the kitchen.
Workshops
I lead hands-on learning experiences that build essential culinary skills, translate nutrition science into practical action, and foster meaningful connection—no kitchen required. From small, intimate gatherings to large pop-up ballrooms and virtual cook-alongs, I design and deliver programs that make food education accessible and turn any location into a teaching kitchen
Speaking Engagments
I present the background, emerging vidence, and best practices of culinary medicine to diverse audiences at conferences, universities, workplaces, and community events. I frequently speak at national conferences such as ACLM, FNCE, and ACSM, and deliver seminars that translate the latest nutrition science into practical, delicious strategies for real-world impact.
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FAQs
Find answers to your questions about my services and how I can help bring culinary medicine to your organization.
Culinary medicine is the practice of translating evidence-based nutrition science into practical, hands-on food skills. It empowers people to make food choices that support their health by integrating cooking and medical nutrition therapy. Unlike traditional nutrition education, culinary medicine focuses on the “how” of healthy eating, including what to purchase, how to prepare it, and how to establish lasting habits (while respecting cultural foodways and individual preferences).
Culinary medicine can be offered by trained professionals (such as registered dietitians, physicians, nurses, health coaches, etc.) who have a strong foundation in nutrition science and a commitment to culturally responsive, evidence-based education. While a specific credential is not always required, collaborating with or receiving training from an experienced professional can significantly enhance the quality and impact of your program.
While a specific credential is not always required, collaborating with or receiving training from an experienced professional can significantly enhance the quality and impact of your program. If you're looking for a nutrition partner, I’d be delighted to support you.
Culinary medicine is for everyone. From children to older adults, employees to students, hands-on food skills help build the confidence and capacity needed to support healthier eating patterns. For medically focused classes, such as those designed for individuals managing chronic conditions like diabetes, heart disease, or obesity, it is essential to involve a registered dietitian nutritionist to ensure the content is safe, evidence-based, and tailored to individual health needs.
I’m a registered dietitian nutritionist (RDN) with a master’s degree in nutrition science and a background in culinary arts. I lead culinary medicine initiatives at a major academic medical center, providing national training to healthcare professionals, students, and community organizations. I’m also pursuing a PhD focused on culinary nutrition interventions for high-performing athletes.
Pricing varies depending on the scope and format of the program. I offer one-time workshops, cookbooks, digital products, and customized consulting. Please reach out with details about your audience, goals, and budget, and I’d be happy to provide a proposal.
Absolutely. While hands-on cooking is ideal, I regularly adapt workshops for settings without a full kitchen—using portable equipment, virtual demonstrations, or interactive tastings. The focus remains on building confidence and skills that participants can apply in their kitchens, regardless of the setting.
You can reach me by filling out my contact form.
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