Rebecca Katz, MS, Founder, Healing Kitchens Institute is a nationally-recognized expert on the role of food in supporting health for the chronically ill. As a consultant, speaker, teacher, and chef, Rebecca works closely with patients, physicians, nurses, and wellness professionals to include the powerful tool of nutrient-dense food. Rebecca is the Executive Chef for the two premier Nutrition and Health CME Conferences: The University of Arizona’s Center for Integrative Medicine’s Nutrition and Health: State of the Science & Clinical Applications conference, and The Center for Mind-Body Medicine's Food as Medicine conference. She lectures and does culinary demonstrations for leading healthcare institutions, including the University of California, San Francisco; Stanford School of Medicine; and Johns Hopkins University. Her work also garnered an invitation to speak to the Department of Health and Human Services, White House Panel on Alzheimer's and Dementia. She has a Masters of Science degree in Health and Nutrition Education, and received her culinary training from New York's Natural Gourmet Institute for Health and Culinary Arts.

Rebecca is the author of several acclaimed cookbooks:

Clean Soups: Simple, Nourishing Recipes for Health and Vitality

The Healthy Mind Cookbook: Big-Flavor Recipes to Enhance Brain Function, Mood, Memory and Mental Clarity

The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods

The Cancer Fighting Kitchen: Nourishing, Big-flavor recipes for Cancer Treatment and recovery

One Bite at a Time: Nourishing Recipes for Cancer Survivors and their Friends

 

Stefania Patinella, Executive Director, Healing Kitchen Institute, has many years experience teaching nutrition and healthy cooking to a diverse audience, from health care professionals to undergrads to children in public schools. She has held teaching positions at The New School, Kingsborough Community College, Natural Gourmet Institute, and Columbia University’s Institute for Human Nutrition. At Columbia University, she delivered a culinary medicine curriculum for healthcare professionals in the school’s first Medical Nutrition Program. For eight years, she was Director of Food and Nutrition program at The Children’s Aid Society, a non-profit that serves 70,000 children and families each year in New York City’s poorest neighborhoods. There, she founded a holistic cooking, nutrition education, urban gardening and food justice program that served thousands of kids. She also revamped the free meal service program for children, replacing processed foods with from-scratch, whole-foods recipes, and lead the expansion of this foodservice model to over 50 additional non-profits in NYC. Stefania graduated from the University of Pennsylvania with a BA in English in 2000 and completed her Chef’s training at the Natural Gourmet Institute for Health and Culinary Arts in 2003. She is currently pursuing a Master’s degree in Health Arts and Sciences at Goddard College and studying medical herbalism at the Vermont Center for Integrative Herbalism.

 

Wendy Kohatsu, MD, Core Faculty, Healing Kitchens Institute, is a UCLA School of Medicine graduate, trained in family medicine at UCSF/San Francisco General Hospital. She graduated as one of the first four Fellows in the Program in Integrative Medicine at the University of Arizona, under the direction of Dr. Andrew Weil, in 1999. For twelve years, she served on the Advisory Board for the University of Arizona’s annual Nutrition and Health Conference. Dr. Kohatsu now serves as the Director of the Integrative Medicine Fellowship at the Santa Rosa Family Medicine Residency program in Santa Rosa, California. This is the first Integrative Medicine Fellowship for the Underserved (IM4US) on the West Coast. Her clinic, Vista Family Health Center, is a thriving community health center in Sonoma County. Innovative clinic projects include lifestyle group visits for patients to foster healthy behavior change, osteopathic manipulation, an integrative medicine consult clinic, and the Veggie Rx prescription research project in which doctors write prescriptions for patients to redeem vegetables and fruit from their local farmers market.

 

Catherine McConkie, NC, Core Faculty, Healing Kitchens Institute, has worked for over 15 years training students in culinary nutrition. She is executive chef for the Center for Mind Body Medicine’s Food As Medicine professional nutrition training program and was chef faculty for CMBM’s training program in partnership with Eskenazi Health in Indianapolis. She is the founder of The Caregivers Table, an educational cooking program designed to nourish the well being of clinical caregivers. She is also co- creator of Diabetes in Motion, an awareness-based food and movement series at San Francisco General Hospital, and lead chef instructor at the hospital’s Wellness Center. She is the author of The Slow Cooker and the Instant Pot: Recipes, tips, and tricks to get more time with less pressure and has two more books on the burner—The Caregivers Table and Silk Purse From a Sow’s Ear: How still edible food becomes delicious nutrition. Catherine graduated from the Natural Gourmet Institute for Health and Culinary Arts in 2001 and Bauman College’s Nutrition Consultant Training program in 1999.