DR. DEB KENNEDY'S BIO.

Dr. Deb loves food and not just in the “love to eat it” way. She started cooking at the age of four, worked in a bakery throughout high school, eventually became a sous chef in Canada, and then went on to obtain her PhD in Nutritional Biochemistry from Tufts University. Dr. Deb knows about food from various perspectives- the science, the creation of cravable meals, and the potential to heal. Dr. Deb loves to create small do-able steps for people to transform their life through diet and cooking, and to help them to discover their food-stories that oftentimes keeps them from healing. Simply put, food can heal and prevent disease. Her mission is to use the power of food and cooking to transform health, one bite at a time. Dr. Deb seeks to assist those called to help children, individuals, communities, chefs, businesses and the healthcare sector to demystify food. 

CREDENTIALS & LEADERSHIP ROLES • Tufts Human Nutrition Research Center for Aging • Yale’s Prevention Research Center • Babies and Children’s Hospital at NY Presbyterian • Cornell University • Dartmouth Hitchcock Medical Center • Creator of the Weight & Wellness Center at Dartmouth Hitchcock Medical Center • First Chair of Best Practices with the National Teaching Kitchen Collaborative (CIA and Harvard-run) • Educator in Culinary Medicine at The New England Culinary Institute • Consultant with the CIA to build a teaching kitchen at the Children’s Hospital of San Antonio •

PhD Nutritional Biochemist (Tufts), Credentialed in Value-Based Medicine (TDI)