A nationally-recognized culinary translator and expert on the role of food in supporting optimal health, Rebecca has a Masters of Science degree in Health and Nutrition Education, and received her culinary training from New York’s Natural Gourmet Institute for Health and Culinary Arts.
As a consultant, speaker, teacher and chef, Rebecca works closely with physicians, nurses, and wellness professionals to include the powerful tools of flavor and nutrition in their medical arsenal.
Rebecca is the Executive Chef for The Center for Mind-Body Medicine’s renowned Food as Medicine professional training in medical nutrition therapy, and consults for Arizona Center for Integrative Medicine’s premiere nutrition conference for health professionals co-directed by Andrew Weil, MD.
She is the founder and director of the Healing Kitchens Institute at Commonweal, which trains healthcare professionals and interested cooks how to translate nutritional science directly to the plate through taste and flavor.
Rebecca is the author of The Longevity Kitchen: Satisfying Big Flavor Recipes Featuring the Top-16 Age Busting Power Foods,_ (Ten Speed Press, 2013) along with the award-winning cookbook The Cancer-Fighting Kitchen: Nourishing Big-Flavor Recipes for Cancer Treatment and Beyond_ (Ten Speed Press, 2009), and One Bite at a Time: Nourishing Recipes for Cancer Survivors and their Friends (Ten Speed Press, 2008, Second Edition).
A myriad of food related experiences, including a sojourn to Italy, where she studied Mediterranean cuisine with chefs and signoras from Florence to Sicily, shaped Rebecca’s philosophy that health-supportive food must taste great in order to be nourishing and healing. For more information: www.rebeccakatz.com
Books available at Amazon.com (Just click the covers)