This is a past class that no longer accepts registration.
Carbs have been getting a negative reputation. However, you can learn the nutritional importance of carbohydrates and where they come from. With a deeper understanding, you can choose complex carbohydrates and incorporate them into your healthy meals. Instead of avoiding carbs and not baking, you’ll learn healthy baked options that satisfy your sweet tooth.
Dishes include:
- Pan-fried Chickpea Flour Pizza with Wilted Arugula
- Zucchini Chocolate Muffin
*Please note that some aspects of the class may include working in groups for a portion of the class. Learners may work in groups up to three people per each shared workstation. If you attend the class with a friend, you are welcome to share a workstation with that person.
More Nutritional Education classes here.
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.
