November 2012

cooking
Written By Judy Doherty, MPS, PCII

Click here to download the November 2012 issue of CFFH

NEW - Articles for November:Help Patients Maintain Motivation - By Jill Weisenberger, MS, RD, CDEStudy Suggests More Omega-3 Fatty Acids Do Not Reduce CVD - By James J. Kenney, PhD, RD, FACNPerfectly Imperfect - By Joanne Lichten, PhD, RDLow Levels of Vitamin D Linked to Heart Disease -- By James J, Kenney, PhD, RD, FACNHandout: Seasonal Produce TipsHandout: Great Uses for Fall Tomatoes - By Judy Doherty, PC IIHandout: Recipe for Country-Style Pea Soup with Chicken - Judy Doherty, PC IIHandout: Top Ingredients for a Healthful Kitchen - By Judy Doherty, PC IIHandout: Pumpkin Flan Recipe - By Judy Doherty, PC II7 Free Cooking Handouts (An email series of the most important cooking lessons for health) -By Judy Doherty, PC IIAnatomy of a Great Handout - By Judy Doherty, PC IIFood News: Nutrition News - By Lauren Swann, MS, RD, LDN4 Food Lessons from FNCE - By Victoria Shanta Retelny, RD, LDNLearning Made Easy at FNCE - By Victoria Shanta Retelny, RD, LDNLinks for November:

Fall and Holiday Presentation Ideas

Calendar Ideas for November:

 

 Fat Free Gravy from JudyDoherty on Vimeo.

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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