In this classic episode, join Rouxbe's Chief Culinary Officer Ken Rubin and Rouxbe Wellness Advisory Board member Dr. Julie Briley, ND, as she shared a naturopathic physician's perspective on food and cooking. She spoke about her experience using food to support overall health as well as to help support treatment of specific chronic conditions.
Dr. Julie Briley is a licensed naturopathic primary care physician and co-founder of the Food As Medicine Institute (FAMI) at the National College of Natural Medicine (NCNM) in Portland, Oregon. Founded in 1956, NCNM is the oldest accredited naturopathic medical college in North America and an educational leader in naturopathic and classical Chinese medicine, and integrative medical research.
NCNM’s FAMI is dedicated to helping individuals, families and organizations develop healthy relationships with whole foods. FAMI provides curriculum-driven, bilingual nutrition/cooking workshops, classes, webinars and corporate wellness programs. FAMI also produces symposia and webinars for healthcare professionals to deepen their understanding about food as medicine and to assist in the prevention and management of disease in their patients.
FAMI’s community-based nutrition and hands-on cooking programs for children, teens and adults of various cultures and socioeconomic levels reflect Dr. Briley’s longstanding interest in community health education. Her commitment to underserved communities was first sparked when she served in the Peace Corps in Paraguay and other Latin American countries. In teaching villagers how to plant and cook nourishing foods, she gained a profound understanding about the link between nutrition and disease prevention.
Dr. Briley is a faculty member for NCNM’s Master of Science in Nutrition program, and maintains a private practice in Portland where she addresses the underlying cause of disease in patients with acute or chronic health conditions.
Ken Rubin is a nationally recognized chef, educator, food anthropologist and with over 25 years of broad culinary industry experience. He currently serves as the Chief Culinary Officer at Rouxbe, the world’s leading online culinary school that has helped over 600,000 people learn to cook better. Rouxbe delivers technique focused culinary instruction to home cooks, professional cooks and healthcare professionals around the world through leading edge partnerships with organizations such as Marriott International, Compass USA, The James Beard Foundation, Hyatt Hotels, Trilogy Health Services, Wegmans, The American College of Lifestyle Medicine and many others. Ken has also held top-level teaching and executive leadership positions at well-respected culinary academies and training organizations including Le Cordon Bleu Schools North America, Chefs.com, the Art Institute of Portland, and the Natural Epicurean Academy.
Ken previously served as the Chair of the James Beard Foundation’s Broadcast Media Awards Committee which oversees the national recognition for television, film, radio, and online food media content, and as a Board Director for the International Association Culinary Professionals (IACP) before joining as Trustee and Chair of The Culinary Trust, IACP’s philanthropic foundation founded by Julia Child.
Ken is a regular speaker and presenter at culinary and medical conferences. He received his BA from Colorado College and an MA in anthropology from the University of Texas at Austin. He and his family enjoying cooking and eating in Portland, Oregon.
You can watch the original video version of this episode on Rouxbe.
