Amanda Archibald, is uniquely trained as both analyst and nutritionist (RD). This skill set, combined with her culinary expertise, has enabled her to develop a new lens through which we can interpret the relationship between food and health. Archibald has been involved in lecturing, teaching and thought innovation for consumers, health professionals, foodservice operations and corporations since 2003. Accompanying her cutting-edge thinking uniting science and medicine with the kitchen, Amanda unveiled the concept of Culinary Genomics in 2015. This visionary union of genomic science with the culinary arts is building a new frontier for food, placing chefs and the kitchen at the epicenter of healing and igniting a new food and health conversation for the world.
Amanda has taught in more than 100 U.S. cities and her work in culinary nutrition and culinary genomics has been integrated into teaching and onto menu by clinicians, health experts and chefs on five continents. Amanda is a frequent presenter at health, medical and food-focused conferences. Currently her work in culinary genomics is being trialed on menu at a 5 hopsital system in San Diego, California, with the goal of reshaping food and health knowledge for clinical staff, employees and importantly, patients. Amanda is from Boulder Colorado, but currently residing in Western Wisconsin next to the mightly Mississippi River.
“People look for retreats for themselves, in the country, by the coast, or in the hills . . . There is nowhere that a person can find a more peaceful and trouble-free retreat than in his own mind. . . . So constantly give yourself this retreat, and renew yourself.”
- MARCUS AURELIUS