Teaching Kitchen Collaborative
Committees

The TKC membership has five main areas of focus and pursues collaborative work through committee. Individuals from member organizations have access to counterparts at other organizations, allowing for professional growth and collaboration.

Led by the Advisory Committee and staffed by the TKC team, committees meet bimonthly to focus on five areas of expertise:

 

Best Practices: The committee focuses on finding, sharing, and building best practices for member Teaching Kitchens. Currently, the committee runs a bimonthly webinar for all TKC members on topics such as pivoting in-person courses to digital versions, how to create shared medical appointments to include culinary nutrition, and more. 

Chefs: The chefs committee is composed of chef educators from member organizations, and focuses on recipe development, course construction, and culinary instruction. 

Registered Dietitian: Members who are Registered Dietitian (RD) focus on the development of the teaching kitchen model as part of nutrition education in member organizations, as well as dietary guidelines for TKC materials and members. 

Membership: The membership committee focuses on current member engagement, member growth and diversity strategy, recruitment, and the review and approval of new member applications. 

Research: The research committee focuses on research opportunities for teaching kitchen programs, promoting new research opportunities for one or more member organizations. Currently, the committee is focused on implementing a multi-site research trial to demonstrate how teaching kitchens impact health behaviors, health outcomes, and costs of healthcare.