Catharine Powers, an innovative communicator and engaging trainer, has extensive experience developing cutting-edge training and curricular materials for chefs, dietitians and others in the foodservice industry. In 2007 she became a founding partner in Culinary Nutrition Associates, a consulting firm with a unique expertise in assisting their clients in navigating the nutrition maze and translating scientific information into tasty bites. She is co-author textbook, Essentials of Nutrition for Chefs. Cathy has worked with school foodservice on the local, state, and national level. She was project manager for the National Food Service Management Institute’s (NFSMI) award-winning training program, Cooks for Kids and project coordinator on the development of their online course, Culinary Techniques for Healthy School Meals. Cathy spent nearly 15 years at The Culinary Institute of America (CIA) where she was instrumental in developing the Institute’s cutting-edge nutrition program. As the CIA’s associate dean for curriculum and instruction, she was a major contributor to the CIA’s internationally recognized text, Techniques of Healthy Cooking and spearheaded the development of many other educational materials including videos and software. Cathy is a founding member and past-chair of ADA’s Food & Culinary Professionals Dietetic Practice Group and is a long-time member of Dietitians in Business and Communications and Dietetics in Health Care Communities Dietetic Practice Groups. In 2004, ADA honored her with its prestigious Medallion Award. Cathy currently serves on Indiana University of Pennsylvania's Department of Food and Nutrition Advisory Board. She obtained her Bachelor of Science degree from IUP and her Master of Science from Purdue University.Cathy serves on her local school district's Wellness Committee and is the mom of two active, hungry teenage boys.