MEET OUR Keynote Speakers

Join us at the Teaching Kitchen Research Conference and ensure your seat to hear from the esteemed speakers below. 


*** All times listed are EST. ***



11:30 a.m. - 12:00 p.m. - Plenary Session

The Role of Teaching Kitchens in Precision Nutrition Research and Practice, Presented by Frank Hu, MD, MPH, PhD, Harvard T.H. Chan School of Public Health

Frank Hu Frank Hu, MD, MPH, PhD, Fredrick J. Stare Professor of Nutrition and Epidemiology Chair, Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA
Dr. Frank Hu is Chair of the Department of Nutrition, Fredrick J. Stare Professor of Nutrition and Epidemiology at Harvard T.H. Chan School of Public Health and Professor of Medicine, Harvard Medical School and Brigham and Women’s Hospital. He serves as Co-director of the Program in Obesity Epidemiology and Prevention at Harvard and Director of Boston Nutrition and Obesity Research Center Epidemiology and Genetics Core. His major research interests include epidemiology and prevention of cardiometabolic diseases through diet and lifestyle; gene-environment interactions and risk of obesity and type 2 diabetes; nutritional metabolomics in type 2 diabetes and cardiovascular disease. He has served on the Institute of Medicine Committee on Preventing the Global Epidemic of Cardiovascular Disease, the AHA/ACC Obesity Guideline Expert Panel, and the 2015 Dietary Guidelines Advisory Committee, USDA/HHS. He has served on the editorial boards of Lancet Diabetes & Endocrinology, Diabetes Care, and Clinical Chemistry. Dr. Hu is a member of the National Academy of Medicine.
1:50 p.m. - 2:20 p.m. - Plenary Session

Plenary Session 2: Presented by Richard Rothstein, MD, Dartmouth



11:30 a.m. - 12:00 p.m. - Plenary Session

Plenary Session 3: Presented by Nicole Farmer, MD, NIH Clinical Center


The Role of Teaching Kitchens in Precision Nutrition In Relationship to the Strategic Plan for NIH Nutrition Research

During her keynote address, Dr. Farmer will discuss the potential role of Teaching Kitchens as centers for learning about Precision Nutrition and advancing our understanding of nutrition research for prevention of chronic disease. Recently, the National Institutes of Health (NIH) released the 2020-2030 Strategic Plan for Nutrition. The plan highlights four strategic goals to advance the role of nutrition in clinical research and medicine. As centers where experiential learning around nutrition and dietary behaviors occur, Teaching Kitchens can serve as centers of discovery that can help further advance some of these goals. During her presentation Dr. Farmer will present work from the NIH Clinical Center’s efforts to understand the importance of culinary skills and literacy for advancing nutrition and health. Through her presentation Dr. Farmer will provide an evidence-based visionary plan for the future role of Teaching Kitchen research as well as applications for special patient populations.
Nicole Farmer Nicole Farmer, NIH
Dr. Farmer is currently a Staff Scientist at the NIH Clinical Center. In this intramural research position, Dr. Farmer is involved in both community-based and patient research exploring the role of cooking in chronic disease prevention and psychosocial health. Prior to joining the NIH, she was a well-established primary care clinician and routinely engaged her patient’s in nutrition education through cooking classes. Dr. Farmer’s research focus may be categorized into three major areas: psychosocial outcomes of health behaviors, role of cooking interventions on dietary behaviors and cardiovascular outcomes, and mechanisms of health disparities. She was recently named a recipient of the 2020 William G. Coleman Minority Health and Health Disparities Research Innovation Award from the NIH’s National Institute of Minority and Health Disparity for her work in exploring microbiome-related dietary metabolites in cardiovascular disease health disparities. Dr. Farmer is an alumni of Howard University College of Medicine, received her internal medicine training from Thomas Jefferson University Hospital, and held a prior appointment at Johns Hopkins University Hospital. She has also completed fellowship level training in Integrative Medicine from the Center for Integrative Medicine at the University of Arizona and Duke University Integrative Medicine.
1:50 p.m. - 2:20 p.m. - Plenary Session

Plenary Session 4: Presented by Ruthie Schwab, MS/MBA and Zoe Schweitzer, MS, Google


Google as a Case Study for Corporate Food Education

Google’s teaching kitchens have hosted over 20,000 (nearly 20% of) employees for in-person classes and events. In 2020, however, the world changed. In response to COVID-19, Google’s food program has made its most dramatic shifts to date: moving completely online and supporting employees as they navigate the challenges of working remotely. Teaching Kitchen Program Managers from Compass and Google will share learnings from the past seven years of teaching kitchen evolution. They will also share how Food at Google is reimagining education programming moving forward.
Zoe Schweitzer Zoe Schweitzer, Global User Enablement Program Manager, Compass at Google
Zoe Schweitzer joined Compass at Google in 2017 to co-lead the development and expansion of Google teaching kitchens as a continuation of her commitment to creating innovative teaching programs on food. Zoe has had multi-sector experience with public health departments, nonprofits, community clinics, school districts, and community groups, which has given her strategic expertise in nutrition, sustainability, policy, program management, outreach, and marketing. Previously, she spent four years managing programs and grants to improve food access and health equity across Los Angeles County. Zoe holds a M.S. degree in Food Policy and Applied Nutrition with a focus on community nutrition and public health from the Friedman School of Nutrition Science and Policy, Tufts University. She received a B.A. from the Gallatin School of Individualized Study, New York University in Art and the Urban Environment, that derived from her interest and experience in design, the built environment, and communications.
Ruthie Schwab Ruthie Schwab, Global Food Program Manager, Google
Ruthie manages Food at Google's Global User Enablement Programs, a set of programs that connect Google employees with their broader food system to improve well-being. This ranges from guest speakers to hands-on cooking and gardening classes to market tours and producer visits. In partnership with Compass, ISS, and other food service vendors, Ruthie has scaled these programs to over 50 Google offices, reaching >20,000 people/yr and 20% of Googlers with 98% satisfaction. She's also collaborated with X as they explore product development in the food space. Before Google, Ruthie was Walmart's Senior Manager on the Food Finance & Strategy team. There, she built the five-year plan for Global Food Sourcing and secured approval for supply chain improvements that increased freshness and averted millions in wasted meat and produce. Ruthie also worked on Walmart's Sustainability and Produce Merchandising teams while completing a joint MBA/MSci at Stanford. Before business school she worked at High Meadows Fund, a VT-based environmental fund. Ruthie studied Biology at Princeton, where she created a 1.5 acre garden and farm to table program, and founded the first student-run farmers' market in the US.