Virtual Wellness Series Session 2: Healthy, Delicious Eating
Recorded On: 04/01/2021
- Registration Closed
Healthy, Delicious Eating:
Originally broadcast on March 30 at 5 p.m. ET
Food should be an experience – let's expand, not restrict!
Join us for this fast-paced webinar as we explore the importance of eating right for personal wellness. Nutrition and culinary experts will help us:
- Experience the culinary deliciousness of more produce
- See a healthy diet as additive, not restrictive
- Walk the produce talk every day, every meal
New York Times' Bestselling author, Dr. William Li, MD, will share his takes on healthy eating - explaining how the right diet means adding more food - especially produce - not cutting back.
Chef Vincent “Vinny” Cani will help us to take on the artistic mind of the chef – creating an entire experience, not just a dish.
Get the tips and insights you need to make change the way you look at that four-letter word, “diet.” And have fun in the process! You can join this individual session for $25, or register for the complete three-part series and save ($60 for all three sessions – save $15).
Besides your own personal development, your participation also supports CGT’s Career Pathways Program, which showcases our industry to the best and the brightest students.
So let’s explore Healthy, Delicious Eating – register now for this session!
We thank our sponsor for this session:
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Dr. William Li, MD
William W. Li, MD, is a world-renowned physician, scientist, speaker, and author of EAT TO BEAT DISEASE – The New Science of How Your Body Can Heal Itself.
His groundbreaking work has impacted more than 70 diseases including cancer, diabetes, blindness, heart disease, and obesity. His TED Talk, “Can We Eat to Starve Cancer?” has garnered more than 11 million views, and he has appeared on: Good Morning America, CNN, MSNBC, NPR, Voice of America; and in The Atlantic, TIME, and The New York Times.
An author of over 100 scientific publications in leading journals such as Science, the New England Journal of Medicine, and The Lancet, Dr. Li has served on the faculties of Harvard Medical School, Tufts University, and Dartmouth Medical School.
Vincent "Vinny" Cani
Chef
Growing up in a cultured household has had a huge impact on my career as a chef. As the son of a Sicilian father and a Ukrainian mother it has always been evident that food would somehow be a major focus of life for me.
Food is not merely an element of survival, it’s the basis of identifying ones culture. In my house the dinner table was the “sacred” meeting place for the family. It was where you were taught the disciplines of life along with experiencing the joy that comes behind a meal that my mom would spend her entire day preparing. What love! It was at a young age where I first understood that whatever separated us in our daily lives, food had the power to reunite and bring us all back together.
Exploration of the arts has always been my desire, especially music. Like music, food is an avenue of expression that tells a very specific story. Picture ingredients being the lyrics to a harmonious sensory and elemental experience allowing a chef to really connect with people through his food.
Taking on the artistic mind of a chef is about metaphorically locking yourself in the kitchen of our mind where you create an entire experience, not just one dish. Here is where a chef gives purpose and meaning behind his creation. This is the basis for my food philosophy, which is a NEO-Ethnic approach to food, preserving the cultural and traditional integrity behind ethnic food while applying it to the most current trends and techniques, ultimately enhancing the experience and being at the forefront of engineering innovation.
After graduating from the Culinary Academy of Long Island, I was mentored by Master Chef Erik Blauberg in New York City. It was under his direction that I developed my natural talents and was fortunate to work at upscale restaurants. I earned the Executive Chef Position at BB King’s in New York City from there I was part of the opening of The Highline Ballroom as well as the re-launched the Blue Note. Along with Chef Blauberg, I assisted with a chapter in the “Great Chefs Cook Vegan” a cookbook authored by Linda Long and had an appearance on her television program Vegan HotSpot before moving to Hilton Orlando.
George Szczepanski (Moderator)
Director of Membership for Business Service Providers
PMA
George Szczepanski is PMA’s Director of Membership for Business Service Providers, driving strategy and and benefits for this group. George has been a part of the PMA staff for over ten years, in a number of different positions in Business Development and Membership. Prior to joining PMA, he had experiences working in the produce industry dealing with imports, local produce promotions, and Ag finance. He received his BS in Food Marketing at St. Joseph’s University and MS in Agricultural and Natural Resource Economics from the University of Delaware. Outside of his role at PMA, George is passionate about cooking, running, music, and caring for his two young children.
