The scent of fresh ginger and warm chocolate muffins wafted across the patio of Rady Children’s Health’s Orange campus. Laughter mingled with the clinking of mocktail glasses. Children tasted healthy food samples alongside clinicians and hospital staff, their curiosity as vibrant as the colors in their cups. It felt more like a family gathering than a hospital event, and that was the point.

On a bright August morning, Rady Children’s Health in Orange County officially launched its Culinary Medicine Program. This first-of-its-kind initiative places food where it belongs: at the very heart of pediatric healing.

The program isn’t just about recipes. It’s about restoring joy, building connections, and teaching families that what’s on their plate can make a real difference in how they feel.

A vision cooked with care

“This program began with a simple dream: to make food a true part of our treatment repertoire,” said Dr. Ashish Chogle, medical director of gastroenterology, as he welcomed guests to the event. “Nutrition is not just about eating, it’s about healing, prevention, and lifelong wellbeing.”

Thanks to the vision of Rady Children’s GI team and a generous gift from Sherry and John Phelan, the GI Integrative Health and Culinary Medicine Program is helping children with chronic digestive conditions find relief not only through medicine but through mindful eating, targeted nutrition, and hands-on cooking education.

“This new program places us as a leader in the whole-child integrative model of care, and I’m proud to be part of this effort,” Dr. Chogle added.

Tasting the future of pediatric care

At the launch event, guests wandered between four tasting stations. Each one was designed by Kristin Feiler, CHOC’s culinary medicine dietitian, and featured food with a purpose: a soothing carrot-ginger soup for inflammation, chocolate zucchini muffins rich in fiber, and infused waters bursting with antioxidants.

But these weren’t just samples. They were teaching tools. Dietitians, nurses, and physicians stood nearby, offering explanations and smiles, inviting families to ask questions and taste the science behind their child’s care.

“I love showing kids and parents that food can be healing and fun,” Kristin said. “It doesn’t have to be complicated. It just has to be real, nourishing, and shared.”

Nearby, Chef Brandon Hall, a culinary talent known for his appearance on KTLA 5 and owner of Thyme Well Spent Catering in Costa Mesa, stirred and plated with flair, turning nutrition into an art form.

Mindful bites and moments of calm

At another table, children paused before tasting. Dr. Elicia Wartman, a pediatric psychologist with the GI Integrative Health team, handed them “mindful eating” stickers that encouraged them to engage their senses — smell the soup, feel the texture, listen to the crunch.

“So often, we eat on autopilot,” Dr. Wartman explained. “But when kids learn to slow down and tune in, they can discover how food affects their emotions, energy, and even their symptoms.”

These little moments of awareness, of learning, of joy added up to something bigger: hope.

A place where food is medicine

At the heart of the program is the newly built Culinary Demonstration Kitchen, a welcoming space where families will come together to cook, learn, and connect over nourishing meals. Here, children and caregivers will explore healthy eating habits, gain confidence with disease-specific diets, and experience first-hand how food can support healing.

“We are developing a full suite of educational resources — recipes, videos, and workshops — starting with our GI population,” explained Dr. Chogle. “But our vision goes far beyond the hospital. We are excited to build strong partnerships with community organizations to bring nutrition education into homes, schools, and neighborhoods.”

Families can look forward to hands-on cooking classes, interactive demonstrations, and community events that make healthy eating both approachable and fun.

Nicole Trisler, RN, the program’s project manager, is helping bring this vision to life with coordination between medical teams and families. “This program is about collaboration,” she said. “It takes all of us — doctors, dietitians, psychologists and families — working together to truly transform care.”

Planting seeds for generations

Before the event ended, Dr. Chogle paused to acknowledge the team that brought the dream to life, from the tireless staff to the families who inspire them every day.

“We are planting the seeds of healthy eating early in life,” he said. “And those seeds will grow into lifelong habits that benefit not just our patients, but future generations.”

As the sun warmed the patio and families lingered around the final tasting table, there was a shared sense that something meaningful had begun — not just a program, but a movement that honors the healing power of food and the resilience of children.

Leadership perspective

Kim Milstien, regional president for Rady Children’s Health Orange County, attended the event and expressed pride in this bold step forward.

“This is an amazing next step in who we are as a healthcare organization,” Kim said. “Our mission is to nurture and protect the health and well-being of children – this is really the part of well-being, right?

“We are a children’s hospital, and of course we take care of the sickest of the sick, but helping our community be well is such an integral part of our mission, too,” she added. “I am so pleased to support this food-as-medicine approach in really changing the wellness of our community and teaching kids about healthy eating from such a young age.”

Our new standard of pediatric care

The Culinary Medicine Program is the new face of pediatric care at Rady Children’s Health.

“It’s a place where a muffin can be medicine, where every meal is a chance to heal, and where a child’s journey to health includes joy, flavor, and the comfort of a shared table,” Dr. Chogle said.

“With this launch, we begin a new era here where food is recognized as a powerful part of healing, and where food finally receives its due recognition as medicine.”

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