ST. LOUIS---Dietitians from across the country will convene in St. Louis for two separate week-long courses known as the Summer Culinary Institute, sponsored by the Saint Louis University School of Allied Health Professions. They will learn from some of the top chefs in St. Louis.

The Culinary Institute will be held July 17 through July 21 and July 24 through July 28. This year, health care professionals are invited to participate in this unique learning experience.

"By the year 2005, the demand for professional chefs is expected to grow by one-million jobs," according to its coordinator, Mildred Mattfeldt-Beman, Ph.D., director of the department of nutrition and dietetics at Saint Louis University. "Consumer demands for healthier food have begun to break down the traditional separation of chefs and dietitians, leading to the development of a better balance between the preferences and priorities of both professions."

The Institute starts on a Monday with a day of presentations pertinent to the topic for each week. Then, Tuesday through Thursday, dietitians report to work under the direction of an assigned chef and his restaurant. The emphasis is on basic culinary skill; hands-on practical aspects of what happens in the kitchen; principles of seasoning and flavoring foods; aspects of presentation and service and basic knife skills.

"Experiences will vary to reflect the environment of each executive chef," said Mattfeldt-Beman. "Dietitians can evaluate portion size appropriate to clientele, provide nutrient analysis, and perhaps even perform a plate-waste study for the chefs."

This years participating restaurants and chefs are:

Restaurant	Chef
Algonquin Golf Club	Craig T. Meyer Chef
Tony's Restaurant	Vince Bommarito, Jr., CEC
Cardwell's at the Plaza	Bill Cardwell and Dave Owens
St. Louis Club	Pierre Chambrin
Westood Country Club	John Bogacki, CEC, CCE, AAC
Annie Gunn's	Louis E. Rook, III
The Crossing	Cary McDowell
Meadowbrook Country Club	Bobby Vickers, CEC
Noonday Club	John V. Kennealy
Washington University, Whittemore House	James Huber, CEC, CCE

In addition, dietitians and health care professionals can attend weekend sessions. Participants will learn the fundamentals of bread baking from Josh Allen of Companion Breads. Allister Pringle of Anheuser Busch will discuss what yeasts mean to bread baking.

Saturday July 22's sessions revolve around herbal medicine. Dr. John Beale of the St. Louis College of Pharmacy will present the topic of herbs, supplements and nutrition.

And on Monday, July 24 the topic will be mushrooms. Nicola MacPherson of Ozark Forest Mushrooms, a shiitake mushroom farming company, will discuss growing techniques. Brent Tetri, M.D., associate professor of gastroenterology at Saint Louis University School of Medicine, will present a case study on the use of herbs in the successful treatment of poisonous mushrooms.

The cost for each participant is $80 a day. To register for one or more sessions, or for more information, call the department of nutrition and dietetics at Saint Louis University at (314) 577-8523. The registration deadline is July 13.