The Mediterranean Diet:
Refreshing your understanding. Translating it to the plate.
Professional Seminar in Crete, Greece for Members of the Medical and Culinary Profession
6-day program limited to 12 participants
September 28 – October 4, 2008; repeated October 5-11, 2008
Organized by
Crete’s Culinary Sanctuaries
professional cultural-culinary seminars
and
Field to Plate
accredited culinary-nutritional educators
Refreshing your understanding. Translating it to the plate.
Professional Seminar in Crete, Greece for Members of the Medical and Culinary Profession
6-day program limited to 12 participants
September 28 – October 4, 2008; repeated October 5-11, 2008
Organized by
Crete’s Culinary Sanctuaries
professional cultural-culinary seminars
and
Field to Plate
accredited culinary-nutritional educators
Program Description:
6-day accredited experiential learning program for professional chefs, nutrition researchers and farmers. Presentations held on-site (historic sites, organic farms, vineyards, tavernas) by specialists covering culture, sustainable organic agriculture, artisan food production, herbs, nutrition, healthy cuisine and cooking techniques.
- Program Approved by the American Culinary Federation for 35 Continuing Education Credit Hours
- 35 Credit Hours for Nutritionists (Commission on Dietetic Registration)
Crete's Culinary Sanctuaries is an internationally acclaimed program for best practices in responsible travel.
Contact:
Nikki Rose
Professional Chef (CIA grad)
USA Tel: (415) 835-9923
info@cookingincrete.com
