Interprofessional Culinary Medicine: From Classroom to Kitchen

As we look ahead to 2027, what if small changes in how we approach food and nutrition could make a meaningful difference for the patients and families we serve, and for ourselves? In this episode of First Bite, Michelle Dawson, MS, CCC-SLP, CLC, BCS-S, FNAP, welcomes Dr. Dana Burns, Dr. Rachel Cloutier, and Dr. Evan Sisson from Virginia Commonwealth University for an interprofessional conversation about culinary medicine and the connection between food, health, and teamwork.

Grounded in implementation science, the conversation explores how culinary medicine can help bridge the gap between knowing what supports good health and putting that knowledge into practice. Together, they challenge traditional measures of health, including the limitations of BMI, discuss barriers to home cooking and the loss of foundational cooking skills across generations, and share practical strategies such as supermarket tours and “half-scratch” cooking that make healthier choices more accessible for patients and families.

While much of the discussion draws from adult healthcare, Michelle and her guests connect these principles to pediatric practice, highlighting how interprofessional collaboration and small, sustainable changes can support healthier habits throughout life.