Culinary Nutrition Chef Collaborative
Denise Pickett-Bernard, PhD, RDN, IFNCP
Denise Pickett-Bernard, PhD, RDN, LDN, IFNCP
Clinician, educator and chef, Denise merged all of her talents and passions when she created the Bachelor of Science curriculum in Culinary Nutrition for Life University in Marietta, GA, where she provides thought leadership as the Assistant Dean of Nutrition. She developed the Culinary Nutrition degree program which is a leading-edge interdisciplinary research-based field which merges functional nutrition with culinary arts to translate scientific principles into recipes for consumers. All student course work is based upon vitalistic nutrition and sustainable systems including; food writing, food texture analysis, product and web development, therapeutic diets, the study of herbs and spices, health optimization, as well as modernist and international cuisines.
Denise is a registered and licensed dietitian in both Florida and Georgia and an IFNA inaugural group integrative and functional nutrition certified practitioner (IFNCP). She has worked as a chef, culinary arts instructor, University of Miami, Florida wellness center nutritionist and has served as an adjunct nutrition faculty member at both Florida International University and Nova Southeastern University in South Florida. She has appeared on television as a nutrition expert. Denise is a proud member of Les Dames d’Escoffier. Denise holds a degree from the Culinary Institute of America; a BS in Food Service Management from Johnson & Wales University; and an MS in Food Science and Human Nutrition and a graduate certificate in dietetics from the University of Rhode Island and Brown University’s teaching hospitals. While working full time at Johnson & Wales University, she earned a PhD from Barry University studying spiritual factors which affect weight control maintenance. She had a private practice in Florida for over 15 years where she worked with families, athletes and patients seeking functional alternatives. In addition to her full-time faculty position, Denise is currently a private practitioner in Roswell, GA providing functional nutrition therapy and public presentations on a limited basis. She is working on the AFMCP certification with the Institute of Functional Medicine.
Stefanie Sacks, MS CNS CDN
Stefanie Sacks, MS, CNS, CDN is a Culinary Nutritionist, author, consultant, speaker and food firebrand! She has been studying food and healing for 30 years, has her Masters of Science in nutrition from Columbia University, is a Certified Nutrition Specialist, Certified Dietitian Nutritionist and is a graduate of the Natural Gourmet Institute for Health and Culinary Arts. Stefanie works hands-on with individuals and groups seeking a healthier way of eating. For companies and organizations looking to do the right thing for their consumers and environment, Stefanie is the go-to-gal—her unique background in food and agriculture as well as health and wellness gives her the knowledge and skills to guide groups towards true food transparency, sustainability and ultimately health. Her book, What The Fork Are You Eating? An Action Plan for Your Pantry and Plate (Tarcher/Penguin Random House) provides an aisle-by-aisle rundown on how to shop and cook healthier. She is a firm believer that small changes in food choice can make big differences and is a sought after speaker, consultant and media guest expert on the topic of healthy choices, with frequent appearances on the Dr. Oz Show, PBS, Fox Media, and multiple radio programs. She also hosts her own radio show, Stirring the Pot, on Hamptons NPR, WPPB 88.3FM. Her extensive online and print contributions include The Huffington Post, Alternet, Family Circle, Prevention, fortune.com, foxnews.com and foxbusiness.com. You can see Stefanie’s TEDx Manhattan talk here. To stay connected with Stefanie, sign up for her blog and follow her on Facebook, Twitter, and Instagram.
Rebecca Katz, MS
Rebecca Katz, MS is a nationally-recognized culinary translator, cookbook author, educator and chef. She is also the founder and director of the Healing Kitchens Institute, which trains healthcare professionals and interested cooks how to translate nutritional science directly to the plate through taste and flavor. A myriad of food related experiences, including a sojourn to Italy, where she studied Mediterranean cuisine with chefs and signoras from Florence to Sicily, shaped Rebecca’s philosophy that health-supportive food must taste great in order to be nourishing and healing.
Rebecca is the author of The Healthy Mind Cookbook: Big Flavor Recipes to Enhance Brain Function, Mood, Memory and Mental Clarity, (Ten Speed Press, 2015), The Longevity Kitchen: Satisfying Big Flavor Recipes Featuring the Top-16 Age Busting Power Foods, (Ten Speed Press, 2013) along with the award-winning cookbook The Cancer-Fighting Kitchen: Nourishing Big-Flavor Recipes for Cancer Treatment and Beyond (Ten Speed Press, 2009), and One Bite at a Time: Nourishing Recipes for Cancer Survivors and their Friends (Ten Speed Press, 2008, Second Edition).
Rebecca has been the Executive Chef and core faculty for The Center for Mind-Body Medicine’s Food As Medicine Professional Training Programs, and Faculty, for the Nutrition & Health, Arizona Center for Integrative Medicine’s Nutrition and Health conference, co-directed by Andrew Weil, MD, which attracts the country’s top physicians, nurses, social workers, and researchers. www.rebeccakatz.com
Marti Wolfson, MS
Marti Wolfson, MS is a chef, educator and consultant in Culinary Nutrition and Lifestyle Medicine. Marti has a unique ability to transform the way people think about the impact of their food choices. Working for over 15 years in health and wellness, she is a culinary graduate from the Natural Gourmet Institute and Master’s degree in Nutrition and Functional Medicine from the University of Western States. Her evidence-based teaching and mindfulness training resonates with corporate executives to medical professionals to the everyday consumer.
In 2013 Marti founded MW Culinary Wellness, LLC. She provides private and public hands-on cooking classes, one-on-one food therapy, corporate culinary nutrition lectures, and workshops for health professionals. Companies, food related and other, request her dynamic lecture- demonstrations on preventative health. Corporate clients have included Nomura Inc., GE, PepsiCo, Eileen Fischer, Altus, Gap Inc., Gartner, and ConEd Solutions. Mindfulness is the cornerstone of her educational approach, inspiring her clients with a true mind-body and culinary experience.
She has continued to align herself with some of the most respected and accomplished experts in the culinary arts, nutrition and integrative health fields. She is on faculty with “Food as Medicine” at Kripalu Yoga Center, as well as the Integrative and Functional Nutrition Academy and the Natural Gourmet Institute. She has taught at Maryland University of Integrative Health and New York University. Marti launched the teaching kitchen at Blum Center for Health, a “food as medicine” based program in Rye Brook, NY. She wrote 40 recipes for Dr. Blum’s book, The Immune System Recovery Plan and co-authored the BlumKitchen Cookbook.
She was a TEDx Cape May speaker in 2014. Marti has been a featured chef in the media on ABC Channel 7 Eyewitness News, Shape Magazine, News Channel 12 Connecticut, mindbodygreen.com, and www.droz.com.
Her commitment to a healthy lifestyle stems from her years as a dancer, in which nutrition and physical conditioning were imperative to preventing injury. With an extensive background in cooking, nutrition, movement, and mind-body medicine, Marti believes in an individualized whole-person approach to health and healing.