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Auguste Escoffier (1846-1935) was the first great star of modern cooking. Acknowledged during his lifetime as the greatest chef in the world, his clientele included Edward VII and Kaiser Wilhelm II, as well as the leaders of society and of fashion. His partnership with the hotelier Cesar Ritz established a tradition of superb cooking as an essential part of the luxury hotel, at the same time making dining in public respectable for women. Escoffier also revolutionised the way food was presented, popularising his repertoire in a series of hugely successful cookery booksKenneth James traces Escoffier's career, from its humble origins on the French Riviera to Paris, London and New York. He shows what made the cuisine at the Savoy and the Carlton so outstanding, as well as drawing a personal culinary portrait of a chef of genius. Escoffier: The King of Chefs also presents the dishes, from eggs to lobster, on which Escoffier had both a lasting influence and strongly held views and includes the story of the first peach melba and the defnitive guide to preparing lobster. This bok is a must-buy in the age of celebrity chefs such as Emeril Lagasse, Rocco DiSpirito, Jamie Olivier, Gordon Ramsey and Egon Ronay.

Background/Objectives: Convenience cooking foods have gained popularity as they reduce the time and effort spent on preparation. These types of products are often deemed unhealthy and low in nutrients. However, if these products had an adequate serving and variety of vegetables and healthful sources of protein, they could be a good time-efficient and cost-effective alternative. However, there is no established evidence on health professionals’ opinions and ideas about convenience cooking products, nor is their information whether if they consume them or recommend them to their patients/clients, or whether they could provide a solution when patients are confronted with decision fatigue. The objective of the present study is to define the opinions that health professionals have regarding convenience cooking products and their healthfulness, if they use these products themselves, if they recommend these products to clients, and their ideas regarding decision fatigue and the use of convenience cooking products. Methods: A cross-sectional survey analysed the opinions of 143 Australian health professional participants, including dietitians, nutritionists, and doctors on their use of the products, if they recommend them to their clients, their health opinions of the products and decision fatigue. Results: The findings indicate that 74.8% of the participants use convenience products. The participant’s professions (p = 0.0014) and their personal usage of the products (p = 0.0154) significantly correlated with their recommending these products. Additionally, 86.7% of participants believed that decision fatigue impacts food choices. Conclusion: These insights highlight the complex role of convenience cooking products in dietary practices, particularly for time-poor individuals, and provide insight into the potential for future improvements in the nutritional formulations of these products to enhance their acceptability among health professionals.

The food system plays a crucial role in the relationship between environmental, population and individual health. While leading healthcare and environmental organizations call for urgent action to address climate–planetary–human health crises, it is often challenging for healthcare organizations to respond at a systems level to these concerns. Additionally, there is little consensus and limited research exploring how future health professionals should be trained in order to work at both the individual and systems level to address or prevent the negative health impacts related to the current food system. The intervention of a 6-week, hands-on cooking and nutrition course for graduate health professional students which examines these intersections and equips students with clinically applicable skills was examined using matched pre- and post-course surveys and thematic analysis of reflective assignments. Results indicate improved knowledge and confidence in areas including understanding the food system, guiding patients through dietary change, working interprofessionally, and applying basic nutrition concepts to clinical practice.

As rates of diet-related chronic diseases continue to rise—alongside the associated costs to healthcare systems, individual well-being, and environmental sustainability—there is an urgent need for innovative approaches to counter the harmful effects of our current pathogenic food environment [...]

Introduction This study explores the collaborative co‐design process for developing a weekly meal box tailored for individuals with neurological conditions. Recognising the critical role of nutrition for this community, the research addresses the challenges posed by cognitive and physical impairments in meal preparation. Methods Through two co‐design workshops involving consumers, healthcare providers and industry experts, insights were gathered on dietary preferences, nutritional needs and practical challenges. Results The workshops emphasised the importance of convenient, easy‐to‐prepare meals with simple instructions, flexibility and customisability. Consumers expressed preferences for convenient, easy‐to‐prepare meals with simple, easy‐to‐follow recipe instructions that align with optimal dietary patterns and taste preferences. Health and industry experts emphasised the importance of flexibility/customisability, ease of access and meal preparation. A prototype meal box was developed and tested in a simulation event, revealing positive feedback and areas for improvement. Participants appreciated the pre‐prepared ingredients and reported increased confidence in cooking. Conclusion By involving both consumers and health and industry experts in the design process, this study contributes to the design of meal box solutions that have real potential to improve the quality of life for those managing neurological conditions through nutrition. The co‐design approach ensured the meal box met the specific needs of the target group, promoting sustainability and practical application. Future research will focus on refining the prototype and evaluating its effectiveness in a broader pilot study. This study underscores the importance of user‐centred design in creating viable nutritional solutions for individuals with neurological impairments. Patient and Public Contribution People with lived experience of a neurological condition, their carers, health providers and industry experts contributed throughout the design process and the preliminary simulation event. Our thematic analysis was conducted by someone with lived experience of a neurological condition, who also contributed to the writing and reviewing of the manuscript.

Background: Future physicians should feel comfortable educating patients on disease-specific diets, and culinary medicine is an innovative approach to preparing medical students for this task. We present an engaged-learning program where medical students give community cooking demonstrations to gain experience counseling adults on nutrition and simultaneously develop understanding of the social determinants of health. Student volunteers undergo training in culinary skills, nutrition, motivational interviewing, and social determinants of health. They then lead cooking demonstrations at a local farmers' market and later participate in a group debriefing session with faculty. Methods: Postexperience surveys were obtained. The primary outcome evaluated was feasibility of this educational intervention. Secondary outcomes were (1) student perception of the value of the program and (2) student self-rated learning of nutrition science, nutrition education, and social determinants of health. Results: A total of 117 students participated in the program over 3 years and 57% answered the postexperience survey. Students filled 91% of available volunteer slots (79 first-, 26 second-, 3 third-, and 9 fourth-year students). In a postexperience survey, 94.7% responded that the experience resulted in learning about nutrition education and 82.4% reported learning about social determinants of health. In commentary, students note that medical education was enhanced by interacting with community members. Discussion: Culinary education in a community setting is a feasible medical school service-learning activity that is well received by students. It can enhance learning of nutrition counseling skills and improve student understanding of the social determinants of health.

PurposeThis study examines how professional technicians' teaching styles and students' learning readiness affect cooking skills performance in culinary inheritance.Design/methodology/approachThis study constructed a learning performance model from the situated cognition perspective using a sample of students at universities and vocational colleges on a professional technician course. A total of 4,000 questionnaires were mailed to students, of which 2,018 were returned.FindingsStudents regard technical professors as teaching experts and expect them to care for their learning, while professional technicians' knowledge sharing significantly increases students' learning performance. The findings provide insight into professional technicians' teaching styles for academics.Originality/valueThis study focuses on the situated cognition perspective and its correlation with students' learning performance and discusses professional technicians' knowledge sharing as an important influencing factor.

Temperature control prevents the rapid growth of foodborne pathogens during food storage and assures adequate heating to destroy pathogens prior to consumption. The use of thermometers is a recognized best practice among consumer and food worker guidelines; however, compliance with this recommendation is quite low. Eighty-five studies from the past 21 years were reviewed and an analyzed for the knowledge, attitudes, and behaviors associated with thermometer use and the motivators and barriers to cooking and refrigerator thermometer use among consumers and food workers. Barriers to thermometer were categorized into two major groups: \"the belief that a thermometer is not necessary\" and \"the difficulty of selecting and using a thermometer.\" Each group has its unique aspects. Four barriers were recognized in the \"not necessary\" group: (i) preference for alternative techniques, (ii) mainstream media and food professionals seldom serve as role models and often negate the need for food thermometers, (iii) limited awareness of potential health issues associated with current practices, and (iv) limited knowledge and awareness related to thermometer usage for specific food groups. Six barriers were recognized in the \"difficult to select and use\" group: (i) difficulties in selecting the type of food thermometers, (ii) availability of food thermometers, (iii) lack of skills related to the usage of food thermometers, (iv) limited knowledge related to endpoint temperatures, (v) inability to calibrate food thermometers, and (vi) lack of knowledge about food thermometer cleaning and sanitation. These findings will facilitate the development and adoption of effective strategies to increase thermometer use and increase food safety education efficacy with a positive impact on public health.

Background Hands-on culinary training can equip healthcare students to educate patients on a healthy diet. Research suggests there is improved self-confidence in patient counseling interactions along with a deeper understanding on the role of an interprofessional healthcare team during hands-on culinary medicine courses. There is a paucity of evidence describing the outcomes that culinary training offers for interprofessional healthcare students in educating individuals who are vulnerable to poverty. The researchers suggested that an active learning, educational program would boost participants’ culinary skills, increase nutrition knowledge, and improve attitudes and confidence in counseling patients with limited means on a healthy diet. Methods The study included a 4-week active learning, educational pilot where nutrition faculty and graduate-level dietetic interns taught nutrition and culinary skills to nursing, physician assistant, and pharmacy students. Each of the four, 2-hour educational sessions focused on cooking skills integrated within nutrition education on topics such as general nutrition, obesity, diabetes, and cardiovascular disease. Recipe selections were based on ingredient cost of $5.00 per person or less, readily accessible ingredients, and basic food preparation skills. Pre-, post-, and 2-month post-intervention survey data were collected and analyzed. Paired sample t -tests were computed to assess for changes between each of the study periods ( p   ≤  0.05). Results Data analysis indicated that participants ( N  = 14) had a high level of basic culinary skill knowledge at baseline with a mean score of 8.07 ( SD  = 0.78) out of 10 when compared to nutrition knowledge ( M  = 7.00, SD  = 1.04). Statistically significant improvements ( p   ≤  0.05) were found in pre- to post-assessment participant attitudes toward their counseling abilities in culinary knowledge [95% CI, 1.27 to 4.73; p  = 0.002] and culinary techniques/skills [95% CI, 1.25 to 4.75; p  = 0.002]. Post- to 2-month post-intervention analysis showed no statistically significant increased mean scores in attitudes, behaviors or counseling characteristics. Conclusions Interprofessional healthcare students may benefit from education that supports improving nutrition knowledge as well as attitudes surrounding their counseling abilities and confidence on a healthy diet, especially with clients who have lower incomes. Future research of hands-on culinary education should aim to balance culinary skills education with improving the nutrition knowledge of interprofessional healthcare students.

The purpose of this study was to examine the dissemination of the healthy eating component of Appetite to Play at scale using the Reach, Effectiveness, Adoption, Implementation, Maintenance (RE-AIM) framework. The Appetite to Play capacity-building intervention is a set of evidence-informed implementation strategies aimed at enhancing the adoption of recommended practices for promoting healthy eating and active play in early years settings. The evaluation was pragmatic, employing both quantitative (surveys) and qualitative (interviews) data collection. The Appetite to Play intervention was delivered through in-person community-based workshops, virtual workshops, asynchronous e-learning and online resources. We received completed surveys from 1670 in-person workshop participants (96 % female), and twenty-three (all female) survey respondents also participated in a telephone interview. Approximately two-thirds of all participant groups were certified early childhood educators. Results indicated that Appetite to Play had high reach (25 867 individual website visits, 195 workshops delivered), effectiveness (significant increases in care provider's knowledge, confidence ( < 0·05) and high post-intervention intention to implement), adoption (11 % of educators in BC trained) and implementation (good alignment with implementation strategies and current practices), with a significant maintenance plan to support the intervention's future success. An evidence-based capacity-building intervention with an emphasis on training and provision of practical online resources can improve early years providers' knowledge, confidence and intention to implement recommended practices that promote healthy eating. Further research is needed to determine the impact on child-level outcomes and how parents can be supported in contributing to positive food environments.