FCCM Archives
See where we come from — to understand where we are going.
From the wild idea to the discipline
It all started with an intuition:
cooking is what inspires medicine — not the other way around.
According to Hippocrates, On Ancient Medicine: through cooking, humans move from the indigestible raw to the beneficial cooked. It founds and sustains a human nature that distinguishes us from wild beasts.
Cooking is not a modern lifestyle,
it is an evolutionary heritage that made us human.
FCCM 2024 · First edition
The feast of health: when good eating rhymes with vitality
November 21, 2024 — École hôtelière de la Capitale
A half-day. Four speakers — Michel Lucas, Johannes Frasnelli, Jean-Claude Moubarac, Éric Simard. One hands-on workshop. A shared meal between participants and chefs. Three strands, one logic: think, cook, share.
FCCM 2025 · Second edition
The taste of care, the care of taste — Culinary art as an act of humanity and planetary health
November 21, 2025 — École hôtelière de la Capitale
A full day. Seven speakers, including three from France — Michel Lucas, Anthony Berthou, Christophe Lavelle, Alexander Cruz, Mathieu Leboeuf, Anne-Isabelle Dionne, Évelyne Bourdua-Roy. A round table with chefs Danny St-Pierre, William Groult (École Ducasse) and Donald Dubé.
Then, as in 2024, the move to the gesture: workshops, networking, tasting.
Demand as the engine
At the end of the first edition, the participants' verdict fit in a single line: not long enough — we want more — at the very least a full day.
At the end of the second: still not enough. A day and a half, at the minimum.
Half a day, a day, a day and a half. The discipline does not grow by strategy. It grows from the hunger of those who practise it. Each edition pushes the next. Each piece of feedback becomes a specification.
The 3rd edition, in November 2026, will unfold over three days.
Proof through practice
Participants leave with something that changes their work.
This is not a conference effect — it is a discipline effect.
The culinary workshop
The pivotal moment of the day is not a lecture. It is the workshop.
Not a passive demonstration: a space of collective action where you touch, transform, understand — the body learns what the mind struggles to grasp through words alone.
“The culinary activity was a great success.”
“Very interesting and refreshingly different as a training.”
Recognised as the major pedagogical lever of the training.
The reason holds in one sentence: We understand better by doing.
Culinary Medicine does not separate head from hand.
This is how it creates the passage from knowledge to the power to act.
One voice among others
“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.”
