Culinary Nutrition Cuisine: What Kind of Dishes Could I Learn to Make?

Written by Kristen Rohrer, Nutrition/Arts & Sciences Faculty at the Culinary Institute of Virginia

Food science and nutrition is becoming more and more well known. It’s pretty commonplace to see menus filled with healthy options like spinach salads, low fat portions, grass fed beef and locally caught seafood, particularly in Hampton Roads. Side choices that once may have only consisted of French fries or chips are now accompanied by the veggie of the day, lower sodium soups, and even steamed vegetables.

The typical person knows that leafy greens are healthier than French fries. But when given the choice between the two, most people will choose the one that has a classic golden hue with a crispy crunch, just the right amount of salt and they may even top it off with a side of ketchup. However, what makes people choose processed starches over vegetables?

Well, to put it simply, fries are big on flavor and satisfy one’s craving for carbs more so than any broccoli stalk ever could. But just because a dish contains foods packed with nourishment like leafy greens and colorful vegetables, it doesn’t mean that the food is automatically void of flavor. On the contrary, a classically trained chef has the unique ability to make otherwise bland foods look and taste like they are too delicious to be healthy.

What Does This Mean for the Average American?

It used to be that eating healthy meant sacrificing taste. Now, this isn’t the case. Breaking preconceived perceptions just happens to be one of the many specialties of a culinary nutritionist, who has the professional background of a chef coupled with the evidence-based knowledge of a nutritionist.

It’s not that the average American is unable to identify healthy foods. It’s that most people just want to eat food that looks and tastes amazing. Culinary nutritionists have the power to change all of these former mantras so that people can continue going where the taste is, while reaping the nutritional benefits of the foods we should all be eating more of daily.

Create Amazing Flavors in Healthy Dishes

No culinary nutritionist will ever be able to make broccoli taste like French fries unless the two are combined in a dish. At the same time, never underestimate the power of a culinary nutritionist when they are creating meals. They should have the ability to use cutting-edge research in food science and fuse it with cooking techniques that are proven to boost bioavailability and truly nourish all those who partake.

This innovative field allows creativity to flow so freely that culinary nutritionists often use many herbs and spices to produce entirely new flavor profiles that can catch people off guard in a good way when sampling their dishes. Next time you are in the presence of a culinary nutritionist, just try a ‘low-salt’ portion and you could be blown away with the burst of flavors in the dish. Let’s just say most people would prefer to never use salt again. Focusing on what’s added to a dish instead of what’s missing or limited is just one of the many talents a culinary nutritionist should demonstrate in the kitchen and beyond.

Where Could I Work as a Culinary Nutritionist?

A culinary nutritionist has the tools to shine in any commercial kitchen. However, this field is so versatile that many professions are turning to the expertise that only a culinary nutritionist can provide. Such as information related to meal prep, allergen-friendly options, low-carb help for diabetics and other chronic diseases, and even alternative meals.

Today’s healthcare crisis has resulted an explosion of jobs in caregiving facilities for culinary nutritionists to work as Certified Dietary Managers, food service managers, or even in private dietetic practices alongside overly extended registered dietitians. Other places known to hire culinary nutritionists include:

• Cruise ships
• Grocery stores
• Schools
• Resorts
• Fitness facilities
• Community-based organizations

Culinary nutritionists are trained to prepare nutrient-dense menu modifications while promoting lifelong healthy habits in managing and even preventing chronic diseases. In order to take the first step in becoming part of this diverse field, it is essential to choose the right education to begin the journey ahead of the crowd from the get-go.

Do You Want to Work in the Culinary Nutrition Field?

Many people can claim to be nutrition experts, but without the credentials to support this, a person’s credibility can be rescinded in the blink of an eye. This is why formal education through ECPI University’s Culinary Institute of Virginia in our Associate of Applied Science Degree in Culinary Arts and Applied Nutrition program is so critical. We offer hands-on experience that focuses on culinary foundations, the principles of food science, biology, anatomy, physiology, metabolism, along with how all of these factors culminate when meal planning for special populations and the general public.

Are you interested in starting your journey as a culinary nutritionist? Call today to speak to a friendly admissions counselor. You could be on your way to making your mark on the culinary nutrition field!

It could be the Best Decision You Ever Make!

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Gainful Employment Information – Culinary Nutrition - Associate’s

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