This annual gathering of physicians, registered dietitian nutritionists, nurses, and other healthcare professionals; hospital, insurance, and other healthcare executives, and healthcare foodservice directors and executive chefs is held every year at The Culinary Institute of America at Copia in Napa Valley, California.

Physicians, registered dietitian nutritionists, economists, and politicians—with unprecedented unity—are warning that the recent increases in obesity and diabetes are creating extraordinary public health challenges nationally and globally. According to a recent Institute of Medicine report: “The great advances of genetics and biomedical discoveries could be more than offset by the burden of illness, disability, and death caused by too many people eating too much and moving too little over their lifetime.”


“It's the only place in the country that brings together the communities of chefs and cooks, with communities of medical and public health experts.”

- David Eisenberg, MD, Harvard Medical School and the Harvard T.H. Chan School of Public Health

How many doctors, nurses, and other healthcare professionals are truly knowledgeable about the latest scientific evidence to distinguish “healthy” versus less healthy or unhealthy foods? How many know how best to successfully engage their patients to improve their food choices and lifestyles? How many can serve as role models, coaches, and teachers to shift the way people think about purchasing, preparing, and enjoying healthy and delicious foods?

In this conference, faculty members from Harvard Medical School and the Harvard T.H. Chan School of Public Health along with nutrition researchers from other prestigious institutions present the state of the science of diet and nutrition. These experts are joined by world class culinary and nutrition educators from The Culinary Institute of America to lead demonstrations and hands-on teaching sessions—literally in the kitchen—for healthcare providers who want to learn about selection, purchase, and preparation strategies and techniques for healthy foods and healthy cooking. Conference attendees will not only be exposed to the latest systematic reviews of nutrition science, they will also taste, prepare, and learn to teach others to enjoy a broad selection of foods and beverage that can reduce disease risk and, ideally, replace unhealthy habits.

One goal of this conference is to transform attendees into advocates and role models for healthy food and lifestyle choices. By way of analogy, until physicians actually quit smoking en masse (remember the 1970s?), they were far less capable of and enthusiastic about counseling their patients to quit smoking.

The faculty of this conference is committed to providing information and hands-on knowledge to enable conference attendees to serve as teachers and role models in the areas of food selection and preparation, mindfulness, and physical activity.


The relationship between The Culinary Institute and Harvard began in 2004 with the premier of Worlds 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.

Click here to request information on other Harvard T.H. Chan School of Public Health Executive and Continuing Professional Education Programs.

History of the Conference

Harvard T.H. Chan School of Public Health is dedicated to advancing the public's health through learning, discovery, and communication. More than 400 faculty members are engaged in teaching and training the 1,000-plus student body in a broad spectrum of disciplines crucial to the health and well-being of individuals and populations around the world. Programs and projects range from the molecular biology of AIDS vaccines to the epidemiology of cancer; from risk analysis to violence prevention; from maternal and children's health to quality of care measurement; from health care management to international health and human rights.

Find more information: https://www.hsph.harvard.edu/ecpe/programs/

About Harvard T.H. Chan School of Public Health

The Culinary Institute of America, a private, not-for-profit culinary college, is the world's premier culinary college whose faculty and alumni set the pace in the ever-expanding foodservice and hospitality industries. The Culinary Institute of America has a long-standing commitment to healthy cooking initiatives and the integration of healthy, world flavors in the future of American menu research and development. Founded in 1946, The Culinary Institute of America offers bachelor's and associate degrees, coursework for foodservice professionals and opportunities for professional certification, and operates four campuses, with locations in New York (Hudson Valley), California (Napa Valley), Texas (San Antonio), and Singapore.

The Culinary Institute of America’s at Copia, the site for Healthy Kitchens, Healthy Lives, is the ultimate Napa Valley destination for exploring, experiencing, and enjoying the world of food, wine, and community. The CIA at Copia officially opened in early 2017 with a variety of consumer-facing programs and experiences. In one convenient location in downtown Napa, guests can experience daily cooking and beverage classes, wine tastings, a lifestyle store, full-service bar and restaurant, art collections, and private and community events. With its leadership initiatives in menu development, flavor and health and wellness—and its world-class teaching kitchens and other state-of-the-art teaching and research facilities— The Culinary Institute of America at Copia has become an epicenter for innovation and a culinary "think tank" for the American foodservice industry.

Find more information: https://www.ciaprochef.com/

About The Culinary Institute of America