History of the Conference
The relationship between The Culinary Institute and Harvard began in 2004 with the premier of World of Healthy Flavors, an invitational leadership retreat for volume foodservice professionals. This three-day retreat puts faculty from the Harvard School for Public Health in front of an audience of executive chefs and food service administrators to update them on the state-of-the-art of nutrition science. It was at this event that Associate Professor of Medicine at Harvard Medical School David Eisenberg, first discussed with Mark Erickson, Certified Master Chef and Provost for The Culinary Institute of America, the creation of a Harvard continuing medical education conference that would teach physicians, registered dietitians, and other healthcare professionals the relationship between good nutrition and expert cooking. Thus was born Healthy Kitchens, Healthy Lives, which premiered in April 2007 at The Culinary Institute of America at Greystone campus.