Final internship project

1. Goldring Center for Culinary
Medicine Internship Experience
Isabelle Sussman

2. My Position
• Goldring Center for Culinary Medicine (GCCM)
• Assisting students during class in regards to the recipes, techniques or nutritional
information
• Occasionally leading group discussions about nutrition, healthy ingredient changes to
recipes and implementation of the Mediterranean Diet at home
• Helping test recipes for future classes
• Community outreach for future students

3. Challenges I Faced and Lessons I Learned
• Time Management
• Cultural Differences
• Educational Gaps
• Socioeconomic Challenges

4. What I Learned
• How to connect with my students and teach them lessons without coming
off as arrogant or entitled
• Understanding how this organization runs and learning more about culinary
medicine and nutrition
• Better cooking skills and healthy alternatives to widely used ingredients in
recipes

5. Contributions to the Center
• Increasing outreach into the community and signing up more students for
our classes
• Helping the interns and chefs test recipes and assist in classes
• Teaching lessons and introducing the topics for class
• Volunteering with the conference in the beginning of June and helping run
classes

6. Future Involvement
• Continue volunteering at the center
• Applying for medical school at Tulane and hopefully participating in the
Culinary medicine rotation
• I have also been inspired to pursue my registered dietician license as well as
my personal training certification