Programs and activities
Four complementary spaces of action.One shared conviction: change happens through and in the gesture.
University teaching, international continuing education, short distance program, custom workshops for businesses and institutions.
Accredited course, 3 credits
A capacitating pedagogy integrating medical knowledge, immersive culinary workshops, narrative Culinary Medicine, and the collaborative project “Cook for the next.”
Annual event — Quebec City, Lyon, Paris
Brings together physicians, researchers, dietitians, nurses, chefs, university teachers, health managers and public decision-makers. 1 to 1.5 intensive days, 80 to 100 professionals. Continuing medical education credits.
Université Laval — accessible online
A short program for health professionals already in the workforce. Centered on capability development. Will allow practitioners to complete training similar to that of medical students.
Status: in development. Subscribe to the newsletter to be notified when it opens.
Team-building format · Cocktail reception
Programs tailored to the needs of organisations. Culinary and sensory practices led by graduate chefs let participants learn and experiment in a convivial setting, including a shared meal.
Request a quoteResearch
Culinary Medicine does not separate teaching from research. Every workshop is also a field of investigation: what does the gesture produce in terms of learning, of the power to act, of health?
Five axes structure our program — from the pedagogical gesture to population health, from the sensory body to nutritional epidemiology.
“Change happens through and in behavior.” — François Roustang
Measuring what the gesture transforms
When medical students learn the gestures, share a meal and their own stories and vulnerabilities — and meet the other in their otherness — before becoming physicians, what changes in their clinical practice, their personal habits, their way of dialoguing with patients? Does capacitating pedagogy leave measurable traces, and which ones?
Measuring the real freedom to act
Knowing the nutrition recommendations is not enough to put them into practice. Food capability — a founding concept of Culinary Medicine, adapted from Amartya Sen to the food domain — refers to the real freedom to understand, choose and act with and through food. How can it be observed, how can it be measured?
Restoring the power to act and measuring its benefits
In some contexts, what is lacking is neither knowledge nor motivation — but the material, cultural and social conditions that make action possible. Culinary Medicine then addresses these populations: co-building with them programs rooted in their stories, their culture, their origins — and measuring the benefits on food agency and health.
From questionnaire to physiological test
Flavour — what we perceive when a food enters the mouth — connects olfaction, taste, oral touch and swallowing. These dimensions are currently studied by disciplines that do not talk to one another: ENT, medicine, nutrition, psychology, philosophy, culinary science. Culinary Medicine proposes a unified methodological project to connect them.
Producing evidence through epidemiological rigor
Thirty years of work with cohorts, clinical trials and meta-analyses have made it possible to understand how food shapes the health of populations. This scientific foundation — inherited from Harvard and deployed at Université Laval — scientifically anchors the clinical hypotheses of Culinary Medicine.
