Leah Sarris. Tulane University

  • 2 min. read

Leah SarrisTeaching medical students how to cook and giving them good knowledge about food is a key factor for chef Leah Sarris, who is the Program Director of the Goldring Center for Culinary Medicine at Tulane University. She runs the teaching kitchen in a groundbreaking new program that teaches students, doctors and patients the tenets of healthy cooking and the significant role food plays in preventing and managing obesity and associated diseases. As the first full-time chef ever employed by a medical school, Leah uses her culinary background to translate the latest nutrition science into practical strategies patients can take home to reduce their salt intake, cut calories and eat more healthful meals. “Doctors are dealing with a problem after it exists, but chefs can change the whole health of the nation. They are feeding people, which can cause or cure diseases”, says Sarris, who is also co-founder of The International Society of Neurogastronomy.

  • Bob Statler

    This is exciting! Chefs are out of the basement and are formulating not just recipies but food policy and solutions to international health challenges.

    • Brainy Tongue

      Yes, it is Bob. Its very exiting! we are more than happy to have the chance to bring all this people together in our event The Sensory Logic of the Gastronomic Brain and work!

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