As I write this, I am at 32,000 feet and headed to my fourth Healthy Kitchens, Healthy Lives (HKHL) conference, but first time as an attendee. This will be a brief post because the turbulence is awful, but I am too excited not to share!
Culinary Institute of America (CIA), Greystone Campus, St. Helena, CA (Napa Valley, CA)
Site of the HKHL conference
HKHL is a joint venture between Harvard Medical School and the Culinary Institute of America. This leadership conference broadly bridges nutrition science, health care and culinary arts. Each year, around 300 participants from around the world, including physicians, nurses, dieticians, other healthcare professionals, chefs, insurance and healthcare executives, school foodservice directors, teachers, journalists, lawyers and others, attend to break bread and toast with delicious Napa Valley wines and collaborate, cook, learn and become energized around healthy living. With delicious food, good energy and the beautiful landscape, it’s no wonder why people leave feeling confident that healthy living is not only possible, but also delicious.
HKHL is the brainchild of David Eisenberg, MD and I fondly remember the planning we did together for the very first conference back in April 2007. It was a hit! If memory serves me well, this is the eighth iteration. To learn more, check out http://www.healthykitchens.org .
After the 4-day conference, I will be blogging to share some recipes and updates. Stay tuned!
While looking through the conference documents, I came across one that I created early on that guides you through how to create your own “essential kitchen.” With this guide, you’ll be confident that you have all necessary equipment at your fingertips to tackle any recipe without wasting money on items you’ll never use.