History of the Conference

The relationship between The Culinary Institute and Harvard began in 2005 with the premier of the invitation-only World of Healthy Flavors which 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 David Eisenberg, Associate Professor of Medicine at Harvard Medical School, first discussed with The CIA’s Mark Erickson the creation of a Harvard continuing medical education conference that would teach physicians and dietitians the relationship between good nutrition and expert cooking. Thus was born Healthy Kitchens, Healthy Lives which premiered in April 2007 at the Greystone campus. Thanks in no small part to a core of enthusiastic corporate grantors and exhibitors, participants at the 2007 conferences were able to observe chefs at work, make themselves, and then taste dozens of extraordinarily delicious and healthy meal items. More importantly are the growing number of reports of career-altering decisions being made by attendees as a result of attending these conferences.