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Teaching Kitchen Collaborative

“Advancing personal and public health through culinary literacy and integrative lifestyle transformation”

What is the Teaching Kitchen Collaborative?

“Launched in 2016 and jointly led by The Culinary Institute of America and Harvard T.H. Chan School of Public Health – Department of Nutrition, the Teaching Kitchen Collaborative (TKC) is an invitational network of thought leading organizations using teaching kitchen facilities as catalysts of enhanced personal and public health across medical, corporate, school, and community settings.”


How is Vanderbilt involved?

Vanderbilt is a member of the Best Practice Working Group:

“This working group focuses on sharing and developing toolkits related to teaching kitchen facilities, strategies and frameworks and...a shared perspective as to what elements are—or are not—essential for the implementation of a successful teaching kitchen program across a range of trainee populations. Initial action items include characterizing types of facilities, equipment and personnel across sites, as well as operational logistics (i.e. types of classes, audiences and payment models).”

Stakeholders:

  • The Osher Center for Integrative Medicine at Vanderbilt
  • The Vanderbilt Center for Biomedical Ethics and Society and
  • The Dietetic Internship Program at Vanderbilt”
  • The Vanderbilt Recreation and Wellness Center


What does it mean?

As a new stakeholder in this collaborative network, The Vanderbilt Recreation and Wellness Center has the opportunity to exchange ideas with other teaching kitchens around the nation to best design & deliver effective cooking classes and programs for participants.