510. Culinary Demonstration: How to Deliver Dynamic Cooking Demos On-Site, Online, on TV

FNCE Recorded Sessions from 2018

Gaining the confidence to cook in front of a captive audience—on-site, online via a Facebook Live, or on TV—is a critical skill set for dietitians working in clinical, community, and private practice settings.

  • SKU FNCE18510
Member Price
$32.00
Nonmember Price
$37.00

This product is free for those who attended FNCE® 2018.

Culinary demonstrations enable RDNs to communicate nutrition information to consumers; entertain their audiences; teach basic or advanced cooking skills; and showcase healthy recipes that are affordable, easy to prepare at home, and flavorful. Gaining the confidence to cook in front of a captive audience—on-site, online via a Facebook Live, or on TV—is a critical skill set for dietitians working in clinical, community, and private practice settings. During this session, three culinary RDNs will teach attendees how to organize and implement a dynamic cooking demonstration and provide a primer on assessing audience, location, equipment, recipe selection, and tips for cooking in front of a crowd or TV camera. One simple, nutrient-rich recipe will be demonstrated in three different ways to illustrate how recipes can be repurposed for different settings. Volunteers from the audience will be included in the cooking demo portion of this session.

Award Presentation: Media Excellence Award
Toby Amidor, MS, RD, CDN

CPEU: 1.5
CPE Level: 2
Learning Codes: 1090

Learning Objectives

  • Identify why cooking demos can build consumer confidence in the kitchen and trigger behavior change for healthier eating patterns.
  • Outline the steps required to plan, prepare, and adapt a cooking demonstration for various venues and media outlets.
  • Modify and demonstrate one nutrient-rich recipe for each of three different presentation formats, including on-site, online, and on TV.

Speaker

  • Abbie Gellman, MS, RD, CDN, Chef
  • Elizabeth Weiss, MS, RDN
  • Rebecca Lewis, MS, RDN
  • SKU FNCE18510