The taste of care, the care of taste.
To nourish the transformation of care
through and for food —
from enduring to acting, through the embodied gesture
that makes us capable and connects us.
“Thought does not act.
Change happens through and in behavior.”
Food is an act of care —
care of self, care of others, care of the world.
Culinary Medicine is a capacitating pedagogy — that is, learning through action — that combines medical knowledge, nutrition science and the culinary arts to make people capable of acting.
Immersive culinary workshop, FCCM 2025
To nourish the transformation of care
through and for food —
from enduring to acting, through the embodied gesture
that makes us capable and connects us.
A world where every food-related gesture
becomes a shared act of care —
for magnified lives and a common health, human and planetary.
The first Francophone university in the world to offer accredited training in Culinary Medicine.
An approach grounded in 30 years of experience in nutritional epidemiology (Harvard, Université Laval, CHU de Québec).
We do not act better by thinking better — we understand better by acting.
Signature statement · Culinary Medicine
Pleasure is not in the object, but in the inhabited body. Visceral interoception guides decision before thought — sentio ergo sum.
Thought does not act. Change happens through and in behavior. The hand thinks as much as the head: it discovers through action, understands through transformation.
Capability — the real freedom to act — is not taught, it is embodied in care. To support the capacity to act and widen the space of possibilities.
To cook, to share, to pass on. Care of self, care of others, care of the world. To live is to be in relation — isolation is a negation of the living.
November 18 · 19 · 20, 2026 Université Laval — École hôtelière de la Capitale
Three days to rethink care through food.
A public-facing evening,
a scientific day,
a half-day on food insecurity.
Preliminary program · Official announcement imminent
“I am so glad about my day… I am floating. It gives me hope. And knowing I am not alone carries me. It is the most beautiful conference of my life. It moves me… again and again. I feel I am joining a community — a beautiful, living community with a completely different approach, one that resonates with my deepest values.”
Physician participant · 2nd FCCM
“It is the first time I have felt nostalgia at the end of a course!”
“At first, I was skeptical about the usefulness of cooking in my medical training. Now I understand it is essential to advise my patients effectively.”
“We are far more engaged when we get our hands in the dough rather than just sitting through lectures.”
PhD in nutritional epidemiology (Université Laval), postdoctoral fellowship in nutritional epidemiology (Harvard), graduate chef (École hôtelière de la Capitale) and full professor at the Faculty of Medicine, Université Laval.
Over 30 years of clinical, scientific and culinary experience. Initiator of the two scientific committees and coordinator of the international Francophone effort.
Discover his journey →
