Travels from California, USA
Dr. John La Puma's speaking fee falls within range: $25,000 to $30,000
Cooking the RealAge Way
The RealAge Diet
ChefMD’s Big Book of Culinary Medicine
The Wall Street Journal calls him a “Secret Weapon” against cholesterol and heart disease. He taught the first Nutrition and Cooking Course for Medical Students in the US, at SUNY-Upstate with Dr. Michael Roizen of the Cleveland Clinic.
Dr. La Puma is a renowned speaker. He spoke at the prestigious TEDx conference in October 2010, at Gel Health in October 2009 and is consistently rated among the very best speakers by the audiences he addresses. He has also been a consultant and spokesperson for some of the groups to which he has given talks, such as CIGNA, Caremark, GSK and Kraft.
Dr. La Puma is in the media. He hosts the nationwide 90 minute PBS Special Eat and Cook Healthy now airing; hosted a nationwide 30 minute Chef MD PBS Special in 2010; and co-hosted 100+ episodes of Lifetime TV’s Health Corner (most recently with Joan Lunden and Leeza Gibbons). He starred in the weekly Chef MD TV segment on Lifetime TV for nearly 5 years. He has appeared on The Today Show, Good Morning America, The 700 Club, NPR, Dr. Oz XM, Oprah.com, Martha Stewart radio, and on NBC, CBS, ABC, FOX, PBS and CNN, and in hundreds of print publications.
Dr. La Puma is Founding Editor of Alternative Medicine Alert, the leading evidence-based newsletter for clinicians on dietary supplements and integrative medical approaches. He worked as a general internist at North Suburban Clinic before leaving to become a full time independent physician, writer, teacher and researcher.
His clinical trial designs and academic work has resulted in authorship or co-authorship of over 50 peer-reviewed scientific papers, 150 other contributions to the medical literature and three medical books, including a CME book.
He performed his residency in internal medicine at West Los Angeles Veterans Administration Medical Center and UCLA, and completed the first postgraduate fellowship in general internal medicine and clinical medical ethics in the US, at the University of Chicago.
Dr. La Puma became a Clinical Associate Professor of Medicine at the University of Chicago, Professor of Nutrition at Kendall College’s School of Culinary Arts, and cook at James Beard-award winning Chef Rick Bayless’ Topolobampo in Chicago. Dr. La Puma graduated with honors from the Cooking and Hospitality Institute of Chicago (now a Le Cordon Bleu school) in Professional Cooking.
Repeatedly named “One of America’s Top Physicians” by Consumers’ Research Council, Dr. La Puma has been honored with the American Medical Association/National Association of Medical Communicators “Award of Excellence.” He is based in Santa Barbara, California.
Suggested Speaking Topics:
He can include, by request:
“One of the most important and best presentations we’ve ever had—ever! You hit a grand slam!”
Chairman of the Board,
“Great job, for our company and for our customers. First rate. And your food was amazing.”
“Outstanding! Come back next year!”
W. Lee Hammond,
Class of 2012
“The women loved your session…and I would love to have you come back. You sold out all your books!”
Professional Businesswomen of California
“Not even your taste buds will know that you’re eating ‘good for you’ food.”
Mehmet Oz, M.D.,
The Dr. Oz Show,
co-author of You on a Diet
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ChefMD’s Big Book of Culinary Medicine: A Food Lover’s Road Map to: Losing Weight, Preventing Disease, Getting Really Healthy
Doctor, What Do I Eat for That–and How Do I Make It Taste Really Good?
Respected physician and trained chef Dr. John La Puma answers those questions and more in this revolutionary book. In it, he offers you “culinary medicine” the art of cooking blended with the science of medicine. The result? Restaurant-quality recipes, foods, and meals that can reverse the process of disease.
Use ChefMD’s Big Book of Culinary Medicine to:
Eat and cook the ChefMD way and discover just how easy, simple, and delicious a healthy life can be.
Do some foods accelerate aging and others reverse it? Science says yes! Dr. Michael Roizen, who showed Americans how to stop getting biologically older by changing their lifestyle choices, now reveals his authoritative anti-aging diet.
Dr. Roizen starts with the simple premise, “If it doesn’t taste good, don’t eat it.” Then he solves everyday dining dilemmas. Eating out? Simple guidelines make meal selection a cinch. Eating in? Cooking tips and 84 fabulous recipes pack meals with age-lowering ingredients. Trying to lose weight? Dr. Roisen analyzes today’s popular diets for their impact on aging—and reveals the shocking resluts. A perfect follow-up volume for Roizen’s bestseller RealAge, The RealAge Diet is the delicious way to live longer and younger.
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