The Synergy of Expertise

    • Hess
    • Mary Abbott Hess
    • Kimbrough
    • Mary Kimbrough
    • Powers
    • Catharine Powers

Catharine H. Powers

Catharine H. Powers, MS, RD, a visionary thinker, innovative communicator and engaging trainer, works with food manufacturers, and distributors and with foodservice operators to leverage nutrition in marketing, menu development, and sales. Inspired by a passion for making healthy foods taste good and good foods healthy, Cathy has extensive experience developing innovative training and curricular materials for chefs, dietitians and others in the foodservice industry.

Cathy spent nearly 15 years at the world's most prominent culinary education facility, The Culinary Institute of America (CIA). She was instrumental in developing the Institute's cutting-edge nutrition program, including the award-winning St. Andrew's Café. This program not only sparked national interest in culinary nutrition but also serves as model for culinary schools across the country.

Later, as the CIA's associate dean for curriculum and instruction, Cathy worked closely with faculty colleagues to develop resources that set the institute apart from other culinary schools. She was also a major contributor to the CIA's internationally recognized text, Techniques of Healthy Cooking (John Wiley), and spearheaded the development of many other educational materials including videos and software.

An accomplished speaker, Cathy has addressed numerous consumer and industry audiences. She is an in-demand keynoter at state dietetic association, child nutrition program and college conferences. She is also a popular presenter at the annual American Dietetic Association (ADA) Food and Nutrition Conference and Exhibition.

Cathy is a founding member of ADA's Food & Culinary Professionals Dietetic Practice Group and is a long-time member of Dietitians in Business and Communications Dietetic Practice Group. In 2004, ADA honored her with its prestigious Medallion Award.

Cathy has served on several national task forces including The American Institute of Wine and Food/American Dietetic Association Alliance Task Force, the National Partnership to Improve the American Diet Advisory Panel, the National Food Service Management Institute Think Tank Conference and the Healthy Lifestyles Blue Ribbon Committee of the National Association of Secondary School Principals.

Let me share the expertise of my partners Mary Kimbrough and Mary Abbott Hess.