Cooking Classes

New for ObesityWeek 2021, cook along with TOS members each evening, then enjoy your creations while you watch the last session of the day.

Monday, November 1, 2021

6:45 – 7:15 pm Eastern Time

Cook with Emily Noble, PhD

The Menu:

  • Quinoa croquettes with a mushroom and bean puree filling
  • Served over a lemony arugula salad

About Dr. Noble:
Emily Noble worked as a chef on traditional sailboats for 3 years after college and prior to pursuing a PhD in Nutrition from the University of Minnesota. She also worked as a private chef and a cooking instructor prior to pursuing her PhD. Her culinary expertise is centered around whole food plant-based cooking. She has a passion for exploring and sharing information about how to incorporate vegetables and whole grains into the diet in a way that is nutritionally balanced and delicious. Her prior experience in the food world includes doing weekly cooking demonstrations at the Minneapolis Farmers Market, hosting a web series called “Market” and a weekly radio show about farming in Minnesota, a television appearance as a cooking mentor on the PBS series “Sci Girls”, and authoring several food blogs, including 90 salads in 90 days, where she created and posted an original salad recipe for 90 consecutive days (twice!). She currently is and Assistant Professor and PI of a Nutritional Neuroscience research laboratory at the University of Georgia, and her culinary focus has shifted to cooking for her family at home.

Tuesday, November 2, 2021
6:45 – 7:15 pm Eastern Time

Cook with Barbara Corkey, PhD

The Menu:

  • Shrimp Scampi on Zoodles
  • Simple Green Salad
  • Fruit Mini-Cheesecakes

About Dr. Corkey:
Barbara E. Corkey has been the Zoltan Kohn Professor of Medicine and Vice Chair for Research in the Department of Medicine at Boston University. Dr. Corkey has been a leader in the fields of diabetes and obesity research for over 50 years with over 180 related publications and 40 years of continuous government research support. The Corkey laboratory has been engaged in research on obesity and diabetes, with a particular focus on metabolic signal transduction in ß-cells, adipocytes and hepatocytes, intercellular communication via circulating redox and the role of hyperinsulinemia in obesity and diabetes. She does seminal work on the molecular basis of nutrient signaling that has a major impact on our current understanding of health and disease. Finally, Barbara has received numerous honors including the NIH MERIT Award, National Honorary Membership in Iota Sigma Pi, the National Honor Society of Women in Chemistry, Women in Science Lecturer at the Boston Museum of Science, the George Bray Founders Award of the Obesity Society, the Charles H. Best Lectureship and Award, University of Toronto and the Banting Medal for Scientific Achievement from the American Diabetes Association. A current major focus is on developing clinical/basic collaborative multi-PI grants to explore novel approaches to understand and treat metabolic diseases.

Wednesday, November 3, 2021
6:45 – 7:15 pm Eastern Time

Cook with Barbara Rodriguez Graf, MS, RD, CD

The Menu:

  • Enchildas de Pollo Asado con Salsa Rojo (Rotisserie Chicken Enchildas w/ Red Sauce)
  • Tango Mango Salsa w/ Blue Corn Chips
  • Jicama Sticks & Pineapple Palette Cleanser

About Ms. Graf:
Barbara A. Rodriguez Graf, MS, RDN, CD, or “BRG the RD,” is an independent Sport Dietitian and Weight Management Consultant. Barb holds a Masters in Kinesiology, and Bachelors in Dietetics. BRG the RD is a member of the Academy of Nutrition and Dietetics (AND) Weight Management Dietetic Practice Group and The Obesity Society (TOS). Barb’s philosophy on Weight Management is: “All Foods Fit!” She says: “Truth be told, DIEts don’t work!” Barb will be conducting a virtual cooking demonstrations for TOS at the November conference titled: Comidas de Mi Padre. Translation: My Father’s Foods. Barb is very proud of her Mexican-American heritage. She is the middle-child of six. Her Dad was born and raised in Piedras Negras, Coahuila, Mexico. Like her Mother, Barb was both born and raised in Milwaukee, Wisconsin. Her Mother was of Polish and Austrian descent, but learned to speak Spanish fluently and worked as a bilingual teacher for 20+ years. Barb’s earliest childhood memories included visiting Abuelita “little grandma” in Mexico during her summer vacations. She would watch Abuelita prepare fresh corn tortillas every morning with her bare hands, and grind chopped jalapeño peppers, onions, tomatillos, and garlic in her molcajete (lava-stone mortar) using her tejolote (pestle). Barb loves watching cooking shows featuring Mexican cuisine, and preparing Mexican dishes in her very own kitchen, or cocina. In closing, Barbara wants to invite you into her kitchen to sample some of her favorite Mexican dishes. She says: “ÍMi Cocina es Su Cocina. Venga a la mesa!” Translation: “My Kitchen is Your Kitchen. Come to the table!”

Thursday, November 4, 2021
6:45 – 7:15 pm Eastern Time

Cook with Anthony Comuzzie, PhD, FTOS

The Menu: Rustic Pasta

About Dr. Comuzzie:
Prior to taking on the role of TOS CEO, Tony spent nearly 25 years on the faculty of Genetics at the Texas Biomedical Research Institute in San Antonio. His research focused on the genetics of obesity, diabetes, and coronary heart disease. During his research career he worked with a wide range of populations including Siberian reindeer herders, Native Americans, Alaskan Natives, Omanis, and Mexican Americans as well as a variety of non-human primates. He is a sixth generation Texan, an avid fisherman and sports diver, a Scotch and Bourbon connoisseur, and enjoys traveling and experiencing new cultures and cuisines. Tony has long enjoyed cooking and draws on what he learned from his grandparents, and parents as well as from his travels. His favorite dishes come from a wide range of cultures and range from simple country dishes to the gourmet.  He and his wife Diana have two grown sons and live in the Texas Hill Country with their dog Hank and cat Luna, along with their flock of chickens.