Food and Nutrition Security

Food as Medicine

New Professionals

FNCE 2018

509. Culinary Demonstration: Melting Pot - The Cultural Impact of Fusion Cooking

Sunday, October 21
8:00 AM - 9:30 AM
CE: 1.5

Session Level 2 - Intermediate

Many first generation world cuisines have undergone adaptation in the United States and emerged as second generation fusion cuisines. This session will review the most prevalent fusion cuisines, how they emerged in the American melting pot, and how fusion cuisine culinary knowledge and skills can be used as an effective tool in communicating with and coaching diverse patients and clients.

Planned with the Diversity Committee

Learning Objectives:

Learning Need Codes:

  • 1040 - Cultural sensitivity
  • 8015 - Cultural/ethnic food and culinary practice
  • 6020 - Counseling, therapy, facilitation skills

Deanne Brandstetter, MBA, RDN, CDN, FAND

Deanne Brandstetter, M.B.A., R.DN, CDN, FAND is the Vice President of Nutrition & Wellness for Compass Group, North America. She directed the nutrition program for the 2002 Winter Olympic Games in Salt Lake City, Utah as part of the Compass Team. She earned an American Culinary Federation Silver medal for Healthy Cuisine, is a Culinary Institute of America Fellow, past-chair of the Academy of Nutrition and Dietetics Nominating Committee, co -chair of the CIA Healthy Menus R&D Collaborative, serves on the Academy of Nutrition & Dietetics Diversity Committee and is Chair-Elect of the Dietitians in Business and Communications DPG.

Presentation(s):

Send Email for Deanne Brandstetter

Deanne Brandstetter, MBA, RDN, CDN, FAND

Deanne Brandstetter, M.B.A., R.DN, CDN, FAND is the Vice President of Nutrition & Wellness for Compass Group, North America. She directed the nutrition program for the 2002 Winter Olympic Games in Salt Lake City, Utah as part of the Compass Team. She earned an American Culinary Federation Silver medal for Healthy Cuisine, is a Culinary Institute of America Fellow, past-chair of the Academy of Nutrition and Dietetics Nominating Committee, co -chair of the CIA Healthy Menus R&D Collaborative, serves on the Academy of Nutrition & Dietetics Diversity Committee and is Chair-Elect of the Dietitians in Business and Communications DPG.

Presentation(s):

Send Email for Deanne Brandstetter

Marie Molde, MBA, RDN

With a strong background in both dietetics and business - she holds a combined MBA/RD from Dominican University - Marie brings Datassential a unique culinary perspective and health-driven point of view. For several years Marie has partnered with restaurant chains and suppliers on menu and product innovation, and currently represents Datassential on the Menus of Change Sustainable Business Leadership Council working to establish plant-forward dining as one of the main areas of focus for culinary innovation in our industry. Marie has been interviewed in a number of publications including BuzzFeed, The Washington Post, The Chicago Tribune, and Grow.

Presentation(s):

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David Orozco, MS, RDN, LD

David Orozco is a bi-lingual RDN passionate about providing practical solutions to individuals and groups striving to achieve and maintain a healthy lifestyle. He has been active holding various leadership roles in both the Georgia Academy of Nutrition and Dietetics and the Academy of Nutrition and Dietetics, serving on the Academy's Nominating Committee, the Committee for Lifelong Learning (formally the Committee for Professional Development), and in leadership positions in Nutrition Entrepreneures DPG and LAHIDAN MIG. David recently auditioned for Master Chef, creating a “fusion cuisine” dish merging his Columbian heritage with southern cuisine.

Presentation(s):

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