Summit Breakout Sessions

Each day of the conference, there is a block of time for breakout opportunities,
with breakout session registration taking place approximately one month before the conference.

If you would like to attend a kitchen session or field excursion, you may choose up to one of each over the three-day summit. Any remaining time slots can be filled with our selection of engaging workshops.

Wednesday, May 6

On Wednesday during this time attendees choose either:

  • Two workshop sessions (1 hour and 10 minutes each) focused on specific themes and practical strategies for attendees to translate their knowledge into action.

  • One kitchen session (2 ½ hours total) where attendees cook alongside CIA and visiting chefs in a guided, hands-on session that blends skill-building, tasting, and inspiring takeaways.

  • One field excursion (2 ½ hours total) with cross-sector leaders, showcasing real-world links between sustainability, health, and deliciousness.

  • Napa Valley Vintners Theater (1st floor)

    This session explores the biology and perception of bitterness and how culinary technique can retrain the palate to appreciate the full range of nutrient-dense vegetables. Participants explore bitterness in familiar produce-aisle selections as well as bitter and unfamiliar vegetables – such as bitter melon, radicchio varieties, and dandelion greens – and learn how fat, acid, aromatics, texture, and intentional amounts of salt can balance complex flavors in real time. Clinicians and culinary professionals leave with actionable strategies to increase vegetable acceptance and dietary variety.

    Moderator:

    • Fabrice DeClerck, PhD (Chief Science Officer, EAT)

    Presenters:

    • Ali Bouzari, PhD (Culinary Scientist and Chief Science Officer, Pilot R&D)

    • Lane Selman, MS (Professor of Practice, Oregon State University; Founding Director, Culinary Breeding Network) 

  • Ecolab Theater (1st floor)

    This session explores the time-honored nutritional patterns of the Mediterranean and Asia and their scientifically proven impact on lifespan and vitality. Featuring leading scientists alongside two expert chefs, the presentation bridges nutritional research with practical culinary application. Participants will examine how these principles can be translated into real-world menu design and food choices that support plant-rich, minimally processed, culturally rooted eating for long-term wellness.

    Moderator:

    • Frank Hu, MD, MPH, PhD (Chair, Department of Nutrition, Harvard T.H. Chan School of Public Health)

    Presenters:

    • Diane Kochilas (Owner and Host, Delicious Greece, Ltd; My Greek Table PBS)

    • Thomas Wong, CEC, CHE ‘86 (Professor of Culinary Arts, CIA)

    Available for Q&A:

    • Walter Willett, MD, DrPH (Professor of Epidemiology and Nutrition, Harvard T.H. Chan School of Public Health) 

  • Jackson Family Wines Amphitheater

    This session demonstrates how high-impact teaching kitchen programming can happen far beyond a built kitchen. Through a portable “Build a Better Salad” demonstration and a brief sensory experiential, participants will explore how culinary medicine educators adapt to space, time, audience, and resources while maintaining quality, safety, and engagement. The session highlights the deeper work that makes these programs successful: thoughtful planning, setup, facilitation, adaptation, and evaluation. Attendees will leave with practical strategies to design, deliver, and grow meaningful teaching kitchen experiences in clinics, conference rooms, community spaces, and other nontraditional settings. 

    Moderator:

    • Ghislaine Challamel, MS (Senior Project Manager, The Teaching Kitchen Collaborative)

    Presenter:

    • Leah Pryor, ‘01 (Culinary Medicine Manager, Chef Educator, University of Vermont Health)

Workshop Options

2:10 PM - 3:20 PM AND 3:50 PM - 5:00 PM

On Wednesday, May 6, three workshop sessions will be offered. Attendees participating in the breakout period may select two of the three options. The schedule includes a 30-minute networking break between sessions. Please note that most workshops are not offered on subsequent days.

Kitchen Session Options

2:30 PM - 5:00 PM

The Antioxidant Kitchen: Global Ingredients & Culinary Techniques for Vitality

Attendees will sign up for either A1 (Indian cuisine-focused) or A2 (African cuisine-focused).

If participating in a kitchen session, please wear close-toed shoes and pull your hair back if needed. A different kitchen session is offered on Thursday.

  • Hestan Kitchen (2nd floor)

    This immersive, hands-on kitchen session explores how spices, herbs, and plant compounds support health-focused, flavor-forward meals. Participants cook vibrant dishes from Indian cuisines while learning techniques that reduce reliance on ultra-processed ingredients and increase plant diversity across populations and settings.

    Moderator:

    • Lauren Chandler, MSW (Plant-Forward Chef Educator & Recipe Developer, Lauren Chandler Cooks)

    Presenter:

    • Sapna Punjabi, MS, RDN, LD, AP (Culinary Wellness Specialist, Dietitian, and Ayurvedic Practitioner, bespiced; Author)

  • Hestan Kitchen (2nd floor)

    This immersive, hands-on kitchen session explores how spices, herbs, and plant compounds support health-focused, flavor-forward meals. Participants cook vibrant dishes from African cuisines while learning techniques that reduce reliance on ultra-processed ingredients and increase plant diversity across populations and settings.

    Moderator:

    • Maya Feller, MS, RDN, CDN (CEO and Founder, Maya Feller Nutrition)

    Presenter:

    • Kiano Moju (Author, Recipe Developer, Producer, Director, and Video Host)

Field Excursion Options

2:30 PM - 5:00 PM

Attendees will sign up for either excursion A or B. These field excursions are also offered on Thursday, May 7.

These sessions do not offer continuing education credits.

  • Offsite - downtown Napa

    A guided walking tour through downtown Napa exploring microbiome-supportive eating patterns as part of diverse and enjoyable diets. Led by a CIA chef and fermentation expert, this experience features tastings of fermented foods such as pickled local produce and herbed yogurt dip, along with local heirloom beans. Participants will gain insight into fermentation techniques, ingredients, and nutritional aspects through expert commentary including a presentation by a Danone registered dietitian on research surrounding yogurt and health.

    This session does not offer healthcare practitioner continuing education credit.

    Featuring Danone U.S.

    Guides:

    • Yvonne Ruperti (Assistant Professor - Baking and Pastry Arts, CIA)

    • Mara King (Director of Fermentation and Sustainability, IDEST Restaurant Group)

  • Offsite - Trefethen Family Vineyards

    Experience the intersection of agriculture, flavor, and culinary creativity of California walnuts during this immersive visit at a family-owned vineyard and winery. Participants will explore how culinary techniques and preparation transform the walnut’s flavor through a demonstration and tasting led by California Walnuts' Chef in Residence, while their Scientific Advisor and registered dietitian share insights on nutrition, functionality, and everyday incorporation of walnuts into a balanced diet.

    This session does not offer healthcare practitioner continuing education credit.

    Featuring California Walnuts

Thursday, May 7

On Thursday during this time attendees choose either:

  • Two workshop sessions (1 hour and 10 minutes each) focused on specific themes and practical strategies for attendees to translate their knowledge into action.

  • One kitchen session (2 ½ hours total) where attendees cook alongside CIA and visiting chefs in a guided, hands-on session that blends skill-building, tasting, and inspiring takeaways.

  • One field excursion (2 ½ hours total) with cross-sector leaders, showcasing real-world links between sustainability, health, and deliciousness.

  • Napa Valley Vintners Theater (1st floor)

    Join the “leguminati” for a session examining the latest science on pulses – the dried, edible seeds of legumes, including lentils, chickpeas, and beans – paired with flavor-forward, globally inspired culinary applications. Participants will explore versatile applications, with textures ranging from creamy to crunchy, and learn how lentils fit across every meal. The session includes a brief demonstration and tasting, featuring a variety of techniques to help you master this delicious, sustainable plant protein.

    Moderator:

    • Tamiko Katsumodo, MD, DipABLM (Clinical Associate Professor, Stanford University) 

    Presenters:

    • Lauren Chandler, MSW (Plant-Forward Chef Educator & Recipe Developer, Lauren Chandler Cooks)

    • Mary Purdy, MS, RDN (Managing Director, Nutrient Density Initiative) 

  • Ecolab Theater (1st floor)

    This workshop centers on a chef-led cooking demonstration that showcases approachable preparations of sustainable blue foods. As dishes are prepared, researchers provide commentary that connects the culinary techniques and ingredient choices to current scientific insights on nutrition, environmental sustainability, and aquatic food systems. Participants explore how species selection, thoughtful sourcing, and culinary technique can expand access, affordability, and acceptance of blue foods across diverse cultures. The session illustrates how research-informed practices can translate into delicious, practical dishes for both foodservice and home kitchens, highlighting techniques that bring out the potential of both familiar and underutilized aquatic species.

    Moderator:

    • Chavanne Hanson, MPH, RDN (CIA Center for Food and Beverage Leadership Advisor)

    Presenters:

    • Jim Leape, JD (Senior Fellow, Stanford Woods Institute for the Environment)

    • Christopher Golden, PhD, MPH (Associate Professor of Nutrition and Planetary Health, Harvard TH Chan School of Public Health)

    • Matthew Beaudin (Chef & Global Sustainability Advocate, Seafood Watch Blue Ribbon Task Force)

  • Jackson Family Wines Amphitheater

    This session explores how to deliver high-impact teaching kitchen programming without a fixed facility - using portable equipment, flexible layouts, and adaptable lesson design that can work in clinics, community centers, schools, workplaces, or outdoor settings. Drawing from real-world implementation strategies, the presentation covers what to pack, how to set up, and how to run safe, engaging, joyful culinary education in space- and resource-constrained environments. 

    Moderator:

    • Ghislaine Challamel, MS (Senior Project Manager, The Teaching Kitchen Collaborative)

    Presenter:

    • Leah Pryor, ‘01 (Culinary Medicine Manager, Chef Educator, University of Vermont Health)

Workshop Options

2:55 PM - 4:05 PM AND 4:35 PM - 5:45 PM

On Thursday, May 7, three workshop sessions will be offered. Attendees participating in the breakout period may select two of the three options. The schedule includes a 30-minute networking break between sessions. Please note that most workshops are not offered on subsequent days.

Kitchen Session Options

3:15 PM - 5:45 PM

Plant-Rich Foods, Preventive Medicine: Native Roots in the Americas

Attendees will sign up for either B1 (Latin American cuisine-focused) or B2 (Indigenous North American cuisine-focused).

If participating in a kitchen session, please wear close-toed shoes and pull your hair back if needed.

  • Hestan Kitchen (2nd floor)

    An immersive, hands-on kitchen session exploring the evolution of Latin or North American culinary traditions – from their Indigenous pre-colonial foundations to modern-day influences – and their relevance to modern disease prevention, focusing on the preventive power of plants. Participants cook culturally rooted, nutrient-dense recipes adaptable for healthcare, community programs, and professional and home kitchens.

    Moderator:

    • Sara Bleich, PhD (Professor of Public Health Policy, Harvard University)

    Presenter:

    • Sofia Sada, CEC, MEd, PCIII (Professor, CIA)

  • Hestan Kitchen (2nd floor)

    An immersive, hands-on kitchen session exploring the evolution of Latin or North American culinary traditions – from their Indigenous pre-colonial foundations to modern-day influences – and their relevance to modern disease prevention, focusing on the preventive power of plants. Participants cook culturally rooted, nutrient-dense recipes adaptable for healthcare, community programs, and professional and home kitchens.

    Moderator:

    • Thomas Pastor, MBA, FACHE, CDM, CFPP, ‘07 (Director of Food and Nutrition Services, Alaska Native Tribal Health Consortium)

    Presenter:

    • Sara Calvosa Olson (Author, Food Sovereignty Expert)

Field Excursion Options

3:15 PM - 5:45 PM

Attendees will sign up for either excursion A or B.

These sessions do not offer continuing education credits.

  • Offsite - downtown Napa

    A guided walking tour through downtown Napa exploring microbiome-supportive eating patterns as part of diverse and enjoyable diets. Led by a CIA chef and fermentation expert, this experience features tastings of fermented foods such as pickled local produce and herbed yogurt dip, along with local heirloom beans. Participants will gain insight into fermentation techniques, ingredients, and nutritional aspects through expert commentary including a presentation by a Danone registered dietitian on research surrounding yogurt and health.

    This session does not offer healthcare practitioner continuing education credit.

    Featuring Danone U.S.

    Guides:

    • Yvonne Ruperti (Assistant Professor - Baking and Pastry Arts, CIA)

    • Mara King (Director of Fermentation and Sustainability, IDEST Restaurant Group)

  • Offsite - Trefethen Family Vineyards

    Experience the intersection of agriculture, flavor, and culinary creativity of California walnuts during this immersive visit at a family-owned vineyard and winery. Participants will explore how culinary techniques and preparation transform the walnut’s flavor through a demonstration and tasting led by California Walnuts' Chef in Residence, while their Scientific Advisor and registered dietitian share insights on nutrition, functionality, and everyday incorporation of walnuts into a balanced diet.

    This session does not offer healthcare practitioner continuing education credit.

    Featuring California Walnuts

Friday, May 8

On Friday during this time attendees choose either:

  • Two workshop sessions (1 hour each) focused on specific themes and practical strategies for attendees to translate their knowledge into action.

  • One field excursion (2 ½ hours total) with cross-sector leaders, showcasing real-world links between sustainability, health, and deliciousness.

  • Napa Valley Vintners Theater (1st floor)

    Participants learn practical on-camera skills and storytelling strategies for creating engaging, culturally authentic culinary content. This workshop explores the creative nuances of modern communication, providing the tools to maintain cultural integrity while amplifying health-focused messages through digital media. Attendees will gain confidence in sharing their culinary expertise and professional insights with a wider audience.

    This session does not offer healthcare practitioner continuing education credit.

    Moderator:

    • Paul Newnham (Chief Executive Officer, SDG2 Advocacy Hub; Founder, Chefs’ Manifesto)

    Presenters:

    • Breana Killeen, MPH, RDN (Associate Editorial Director of Food, Food & Wine)

    • Michel Nischan (Co-Founder & Executive Chairman, Wholesome Wave) 

    • Sapna Punjabi, MS, RDN, LD, AP (Culinary Wellness Specialist, Dietitian, and Ayurvedic Practitioner, bespiced; Author)

  • Ecolab Theater (1st floor)

    This session explores how principles of elite sports nutrition can translate into everyday human performance. Drawing on the experience of a chef who has spent more than a decade feeding professional athletes,  participants examine how macronutrients can be used intentionally to meet changing energy demands and learn how food shapes metabolism, inflammation, cognition, and recovery. Including a live cooking demonstration that illustrates how simple, colorful, nutrient-dense meals can support energy, recovery, and long-term health, clinicians and culinary professionals leave with actionable strategies to bring performance nutrition from the training table into daily practice.

    Moderator:

    • Paige Blyth, MS, RDN, CSSD (Founder - Sports Dietitian, Freestyle Nutrition Co.)

    Presenters:

    • Robert Wood (Founder - CEO, SuperFd)

  • Grove Private Dining Room (1st floor)

    Taste is learned early and shaped by culture, texture, and repeated exposure to real food. Led by a baby-led weaning registered dietitian and cultural anthropologist, this session explores baby-led feeding as a culturally responsive approach to introducing flavor and food traditions in infancy. Participants will learn how traditional ingredients and preparation methods can be adapted for safe self-feeding, supporting responsive eating while honoring heritage, identity, and joy at the table.

    Moderator:

    • Natalie Haynes (Executive Director, Vitamix Foundation)

    Presenters:

    • Katie Ferraro, MPH, RDN (Dietitian and Founder, Baby-Led Weaning with Katie Ferraro)

    • Willa Zhen, PhD (Professor - Liberal Arts, CIA)

  • Hestan Kitchen (2nd floor)

    A hands-on workshop demystifying koji fermentation and showing enzyme-rich fermented foods can enhance flavor, variety, and plant-forward eating. Through a tasting lab and prep session, participants learn to use common kitchen tools like an Instant Pot to transform simple grains into probiotic-rich staples – from sweet Japanese Amazake to fermented rice porridge – showing how these microbiome-friendly superfoods can be easily prepared at home.

    Moderator:

    • Justin Sonnenburg, PhD (Alex and Susie Algard Endowed Professor of Microbiology and Immunology, Stanford University) 

    Presenter:

    • Mara King (Director of Fermentation and Sustainability, IDEST Restaurant Group)

Workshop Options

9:30 AM - 10:30 AM AND 11:00 AM - 12:00 PM

On Friday, May 8, four workshop sessions will be offered. Attendees participating in the breakout period may select two of the four options. The schedule includes a 30-minute networking break between sessions. Please note that most workshops are not offered on subsequent days.

Field Excursion Options

9:45 AM - 12:00 PM

There is one field excursion option on Friday, May 8.

These sessions do not offer continuing education credits.

  • Offsite - downtown Napa

    An immersive outdoor journey into the world of wild edible greens. This session begins with a short presentation on the rewards and risks of foraging, followed by a guided walk less than half a mile from the CIA campus. There, you’ll practice ethical identification and harvesting of common, accessible "weeds" that often hide in plain sight - from wild spaces to your own backyard. The experience continues with a stroll through the CIA garden to identify culinary herbs and wild greens thriving "between the rows." We’ll conclude with a live demonstration and tasting. You’ll learn to transform nutrient-dense, foraged greens into hortopita—a traditional, savory, and versatile wild-green pie layered with crispy phyllo, fresh herbs, and salty cheeses. This session does not offer continuing education credits.

    Guides:

    • Rebecca Peizer, BA, AOS, CEC, CHE, '00 (Professor, Culinary Consultant, CIA)

    • Kristen Rasmussen, MS, RDN (Assistant Director - Health & Sustainability Programs, CIA)