Culinary Nutrition Associates LLC provides expert culinary training, recipe nutrient analysis and recipe development services for foodservice operations. Our culinary training encompasses all aspects of the culinary experience, including hands-on kitchen skills, healthy preparation & cooking techniques, and development of menus for both schools and industry. Our recipe nutrient analysis resources are the benchmark in the industry. And our experienced and creative recipe development team provides practical, on-trend solutions for all sizes and types of foodservice operations.
Culinary & Nutrition Training Projects
Indiana Department of Education, Office of School and Community Nutrition
Nearly 1000 school nutrition professionals have participated in Culinary Nutrition Associates’ 5-day culinary skills builder training in Indiana since 2016. This yearly training includes culinary knife skills, vegetable and whole grain cooking techniques, healthy menu development. Beginning in 2020, this training will expand with an advanced level course focused on topics such as special dietary needs, food allergies, vegetarian and vegan foods, and global cuisines.
Public Health Seattle & King County
We provide technical assistance and training for the King Country Sodium Reduction Partnership, focused on sodium reduction in high-need school districts. Training also included techniques for flavor development in school meals, and a special focus on global flavors. Other topics included vegetable cooking, and development of healthy sauces and dressings.
The Institute for Child Nutrition
Catharine Powers is a frequent consultant trainer, qualified to train the following courses
- Nutrition 101
- Reimbursable School Meals
- Orientation to School Nutrition Management
- Managing Personalities and Conflicts
- Healthy Cuisine for Kids
- Food Safety
- Training Culturally Diverse Groups
- Basic Culinary Math for School Nutrition Professionals
- Foundations for Training Excellence
Recipe Nutrient Analysis Projects
Author of Recipe Nutrient Analysis: Best practices for calculation and chemical analysis
This premier resource is the go-to reference used by restaurants, corporate foodservice companies, bloggers, and cookbook authors around the country. This step-by-step guide by industry veterans Catharine Powers and Cheryl Dolven brings together the expertise of a team of registered dietitians and food professionals. This book provides the practical advice and resources needed for anyone who calculates nutrients in recipes.
Food and Culinary Professionals, Dietetic Practice Group of the Academy of Nutrition and Dietetics
Catharine Powers developed a webinar focused the growing need for the nutrient analysis of recipes, and the resulting opportunities and implications for registered dietitians in this field. This complex skill set is in high demand and can be an excellent focus for RDNs. Cathy Powers details the technical expertise needed, the regulatory environment, other factors that impact this field of work. This webinar provides a framework for participants who are considering adding this service to their practice.
Recipe Development Projects
Healthy School Recipes
HealthySchoolRecipes.com is the essential, one-stop resource for school nutrition professionals who plan menus or prepare food for child nutrition programs. This website provides an extensive database of recipes, videos, tips and other resources developed to meet the unique needs of school nutrition programs. This site assists schools in providing the highest quality, most kid-friendly, cost-effective and labor-efficient meals.
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Indiana Department of Education
Culinary Nutrition Associates developed a 4-week cycle menu for use in Indiana public schools. We also developed 8 seasonal farm-to-school menus, highlighting the bounty of Indiana agriculture, and incorporating farm-fresh, local products into school meals. These recipes and menus are in use throughout Indiana.
National Peanut Board
Culinary Nutrition Associates developed K12 recipes focused on healthy, kid-friendly dishes using peanuts. Collaboration from both a chef and dietitian ensured that the recipes were healthy, creative and easy to implement in the school nutrition environment. Recipes are featured on the National Peanut Board website, as well as published on HealthySchoolRecipes.com.
“Cathy is the country’s foremost culinary nutrition educator. As the architect of The Culinary Institute of America’s nutrition education program, she has led the culinary nutrition movement. She is an excellent trainer and is able to deliver complicated material in an entertaining and clear manner”.
Mary Abbott Hess, LHD, MS, RDN, LDN, FAND
Past President, American Dietetic Association
“Culinary Nutrition Associates is a wealth of knowledge for any school nutrition professional. Catharine Powers is an amazing, relatable trainer with the ability to develop content that creates large scale change. She has had a positive impact on the entire field of nutrition, particularly school nutrition. Her experience, knowledge and innovative influence makes her one of the top presenters out there!”
Chef Samantha Cowens-Gasbarro
“In my nearly 30-year career in Child Nutrition, few presenters have impressed me as much as Cathy Powers. Her course, Culinary Skills for A+ School Meals, is excellent and her delivery was inspirational to staff. She knows the mindset of the school nutrition professional and clearly demonstrates how new methods can be accomplished. This one course has changed the way we prepare food for students!”
Kathleen Kane, SNS, Director of School Nutrition , Valparaiso Community Schools
“I’m using Recipe Nutrient Analysis: best practices for chemical and calculated analysis on a daily basis. I’m participating in a massive project for a supermarket chain. The group has a dietitian on staff who also uses the book for referencing tough questions from our group of analysts. I don’t need to ask as many questions because the book is right there on my desk. So much excellent, well-researched information.”
Linn Steward, Gourmetmetrics