New Seminars in Crete, Greece Offer Immersion into Mediterranean Diet Studies
Submitted by: Crete's Culinary Sanctuaries
Noted culinary educators, Crete's Culinary Sanctuaries and Field to Plate, will present a series of dynamic accredited seminars for members of the healthcare, agriculture and foodservice industries beginning this Fall. The program is entitled, The Mediterranean Diet: Refreshing Your Understanding. Translating it to the Plate, and accredited by the American Dietetic Association and the American Culinary Federation for 35 Continuing Education Credits. www.cookingincrete.com.
Crete, Greece (OPENPRESS) April 8, 2008 -- Crete's Culinary Sanctuaries, an internationally acclaimed educational program, has teamed up with Field to Plate, a prominent US food education and events company, to organize dynamic seminars in Crete entitled, The Mediterranean Diet: Refreshing Your Understanding. Translating it to the Plate. This accredited program is designed for members of the healthcare, agriculture and foodservice industries to sink their teeth into the Mediterranean Diet, on site. Attendees meet producers of Crete's renowned healthy cuisine on their farms, in their villages and kitchens. Presenters are noted organic olive oil and wine makers, fishers, artisan bakers, cheese makers, beekeepers, botanists and herbalists. Seminars are limited to 12 people, providing attendees the advantage of a small-group intensive learning experience. Six-day programs begin on September 28 and run through mid October. Programs are accredited by the American Dietetic Association and the American Culinary Federation for 35 Continuing Education Credits.
"CCS seminars offer attendees a rare opportunity to experience the heart of Crete in the company of residents specializing in fields that are important to the global community, beginning with identifying good food sources," said Nikki Rose, CCS Founder and graduate of the Culinary Institute of America. During CCS seminars, attendees spend quality time with residents to discover how and why Crete's traditional foodways are the focus of modern research and how to apply that information in practical ways. "We cover good food sources from the ground up and share tangible, beneficial information about organic food production and healthy cooking techniques that can be applied in classrooms or households in many regions of the world," said Rose.
"Reaching out to work with Nikki Rose and Crete's Culinary Sanctuaries on this program was a natural for us," says Field to Plate founder, Amanda Archibald. "Field to Plate has its roots in authenticity and sustainable food systems, and we purposely seek out partners who embody the same values as we do and who can design high quality food education experiences for professionals."
Crete's Culinary Sanctuaries is an acclaimed program for best practices in responsible travel (per the World Tourism Forum for Peace and Sustainable Development and other organizations). Their work is featured in National Geographic publications, the New York Times, Los Angeles Times, National Public Radio, The Guardian (UK), O'Globo (Brazil), among other publications. Field to Plate is a nationally acclaimed food education and events company providing accredited programming to nutrition and culinary professionals.