Culinary Wellness Cook-along: Integrating clinical and culinary aspects of nutrition

Wednesday, May 12, 2021 

Join us on May 12 from 6-7:30 as Erin Szopiak will lead us in preparing some fun and tasty recipes tailored for disease states. Erin is a Chef Instructor and Registered Dietitian at Brightwater: A Center for the Study of Food in Bentonville, AR, and has recently been involved in building the culinary medicine partnership between Brightwater and University of Arkansas for Medical Sciences (UAMS). Her presentation will surely be a "treat'! Ingredient and supply lists will be provided for participants to follow along with the recipes at home.



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Speaker:


Erin Szopiak, MS., RD., LD.
Erin is both a chef and a registered dietitian. Erin’s career journey began with an interest in food as a way of
fueling the body. She studied Nutrition and Dietetics at Saint Louis University in St. Louis, Missouri. She
continued on to do her dietetic internship with an emphasis in public health and with a growing curiosity in
the creative aspects of food. She began culinary education and training as part of her master level coursework.
After receiving her Masters of Science in Nutrition and Dietetics with an emphasis in Culinary Arts, Erin went to
work and study under chefs in the St. Louis culinary scene. Learning how to cook professionally has only
strengthened her desire to bring culinary arts and the science of nutrition more into alignment. She currently
works as a Chef Instructor and Registered Dietitian at Brightwater: A Center for the Study of Food in
Bentonville, AR. She has recently been involved in building the culinary medicine partnership between
Brightwater and University of Arkansas for Medical Sciences (UAMS).