Chef, Program Director of the Goldring Center for Culinary Medicine at Tulane University
Chef Leah Sarris runs the teaching kitchen in Tulane's groundbreaking new program that teaches medical students, doctors and patients the tenets of healthful cooking and the significant role food plays in preventing and managing obesity and associated diseases. As the first full-time chef ever employed by a medical school, Leah uses her culinary background to translate the latest nutrition science into practical strategies patients can take home to reduce their salt intake, cut calories and eat more healthful meals.
This is traditional fare for New Year’s Day in Louisiana. And these two dishes are good for your heart, says Leah Sarris, executive chef and program director at the Goldring Center for Culinary Medicine. Check out the recipes.
Tulane University School of Medicine and Johnson & Wales University announced a groundbreaking long-term collaboration that unites doctors and chefs in improving the nation’s health through the teaching of culinary medicine.
Tulane University plans to build a state-of-the-art teaching kitchen – the nation’s first affiliated with a medical school – in the ReFresh Project, a redevelopment of the former Schwegmann Bros. grocery store on Broad and Bienville streets.