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On this episode, Ragnar speaks with Karl Guggenmos, a Certified Master Chef, visionary leader, and culinary medicine expert with over 60 years of experience in the food industry. Beginning his culinary journey as an apprentice in Europe, Karl became the Dean of Culinary Education at Johnson & Wales University, shaping the future of chefs’ education. Karl has been a driving force behind the growing field of culinary medicine, which blends the art of cooking with the science of nutrition to promote health and prevent chronic disease. Tune in to hear Karl discuss how culinary medicine is transforming the future of food and health, and discover the importance of breaking down silos between these fields on Episode 130: The Power of the Two White Coats: Exploring Health Meets Food with Culinary Medicine Expert Karl Guggenmos.
Tune in and LEARN:
- Two White Coats, One Mission: Discover why we can’t build a healthier future alone. Karl breaks down the essential collaboration between the two white coats – medical and culinary professionals – sharing how we must collaborate across disciplines to bridge the gap between food and medicine.
- Prevention on the Plate: Learn how culinary medicine shifts the focus of nutrition-related diseases from treatment to prevention. Hear how chefs are on the frontlines of change, responsible for crafting healthy menus that can prevent these issues before they start.
- Food as the Foundation: Explore the essential role of fresh, whole ingredients in promoting long-term health. Karl shares how avoiding processed foods and opting for natural ingredients can yield profound impacts for both individuals and healthcare systems.
Resources
Why do we eat? In this episode, Chef Karl Guggenmos defines two reasons:
- Pleasure
- Sustaining a healthy body and providing it with the energy needed to sustain itself
Elaborating on the latter, Karl shares:
“We need to live up to our responsibility as chefs, as cooks. We have a stake in this to keep our population healthy, without destroying the pleasure of eating.”
Definitions of Culinary Medicine:
General definition: Culinary medicine is a new evidence-based field in medicine that blends the art of cooking with the science of medicine.
For healthcare professionals: Culinary medicine bridges the gap between evidence-based nutrition, science, and culinary-based nutrition.
For foodservice professionals: Culinary medicine is the breaking down of silos and uniting of two white coats. Culinary medicine is the cost-conscious, smart solution to good health based on nutrition, science, and classical culinary techniques.
For community nutrition directors: Culinary medicine is the application of science and traditional knowledge coming together with cooking to inspire communities to achieve and sustain nutritious eating behavior and better health.
For consumers: Culinary medicine is empowering individuals to make decisions about nourishing the body to prevent chronic disease and maintain good health while still feeding the soul.
Become a Certified Culinary Medicine Professional
Any well-trained chef can use their culinary expertise to develop delicious food, but a chef with Culinary Medicine knowledge and skills is empowered to develop food that is not just delicious but also healthful. A solid foundation in Culinary Medicine enhances a chef’s ability to prepare food for the most diverse range of nutrition needs.
The Certified Culinary Medicine Professional (CCMP) program provides foodservice professionals at any level with a unique combination of nutritional knowledge and improved healthy culinary skills so that they can effectively incorporate healthy options into menus to help consumers. To get started, visit https://culinarymedicine.org/certified-culinary-medicine-chefs-foodservice/.
About the American College of Culinary Medicine
As Culinary Medicine is increasingly integrated into medical and professional school curricula around the nation, there remains a tremendous need for leadership to catalyze its inclusion into health profession education, clinical and translational research, and as a vital component for reducing chronic disease and obesity in this country. The American College of Culinary Medicine provides that international leadership.
About the Health Meets Food Curriculum
CulinaryMedicine.org is the home of the Health Meets Food curriculum, which was developed to change the dialogue between healthcare professionals and their patients about food and health. The programming is used by over 60 academic medical centers across the United States. Outstanding results have been documented showing positive outcomes in competencies around food and lifestyle interventions amongst medical students, nursing students, residents, and practicing healthcare providers.
Acknowledgments
Special thanks to Chef Karl for joining us.
Follow Karl LinkedIn to keep up with his journey, and visit culinarymedicine.org to learn more.
World on a Plate is supported by Nestlé Professional and our podcast sponsors.
