Cook seafood with confidence using the freshest, most sustainable ingredients. Master the art of delicate grilling, searing, and roasting—all while making environment-conscious choices that don’t compromise on flavor.
Course Dishes:
- Lemon Grilled Pacific Sardines on Herb Salad
- Shrimp Scampi with Garlic Spinach Noodles
- Miso Black Cod (Sablefish) with Purple Rice and Assorted Pickles
To participate in this course you will be required to review and sign our Acknowledgment of Risk. Please click the button below to review, sign, and submit the waiver prior to class.
Please direct any questions to Adrianne Ong, Program Coordinator, at adrianmo@hs.uci.edu
Instructor: Jessica VanRoo, Executive Chef
In the skilled hands of Jessica VanRoo (“Chef Jess”), food becomes medicine that melts in your mouth.
A professional chef with two decades of experience and a culinary management degree from Art Institute of Orange County, VanRoo has a keen understanding of the power of food. This awareness feeds her passion for teaching people tips and techniques for preparing food that tastes great and can improve health.
VanRoo is executive chef of the UCI Susan Samueli Integrative Health Institute’s Mussallem Nutritional Education Center, a teaching kitchen where whole health flourishes through food as medicine. She is the creative chef who develops institute programs that please the palate and promote culinary medicine. Her menus are rich in produce, reflecting the influence of her upbringing in Taiwan.
Under VanRoo’s leadership, nutritional education center instructors – professional chefs and registered dietitians, often accompanied by physicians – connect the dots between food and health in programs for health professionals, patients and community organizations. She has also equipped the eight-station teaching kitchen and dining space to support group medical visits and culinary medicine research that involves meal preparation and service.
