Tulane's Goldring Center for Culinary Medicine has officially moved into their expanded space as part of the ReFresh Project at 300 N. Broad.
The new 4,600 square foot state-of-the-art teaching kitchen is home to the first program of its kind in the country, offering classes for both medical students and community members about how practical dietary changes can improve health and wellness.
Medical students who have taken the course showed off their chops today in the new kitchen, preparing a healthy fish taco lunch.
"I had an interest in food coming into the program, but it's been really helpful in learning more about the nutritional side of things," said medical student Ashley Eaves.
"I feel like we learned a lot about how to communicate more effectively with patients about nutrition," said medical student Danielle Day while chopping vegetables. "Each class had a specific theme, so we learn about dishes with protein—that aren't just red meat—and how to talk about a low sodium diet."
Tulane is the first medical school in the country to have a chef serve as a full-time faculty member. Since 2012, nine medical schools across the country have licensed Tulane's curriculum to start programs in culinary medicine.
For more information, read our recent 3-course Interview about the Center with program director Chef Leah Sarris.