Tracey Burg is the Culinary/Nutrition Manager at Boston Medical Center's Nutrition Resource Center, Food Demonstration Kitchen, and Preventive Food Pantry. She is a registered dietitian and graduate of Framingham State University. She is also a former chef and graduate of the Culinary Institute of America. At BMC she develops curriculum and presents culinary classes for various patient groups and staff to increase knowledge of healthy cooking techniques and promote nutritional and behavioral changes in improved health. During her tenure at BMC, the NRC has been featured on numerous television and news outlets and has received several awards and recognitions including the 2012 James W. Varnum "National Quality Health Care Award"; 2014 Certificate of Appreciation from the Boston Health Care for the Homeless Program; and the 2016 Academy of Nutrition and Dietetics' Council on Future Practice's award for "Innovations in Dietetics Practice". In addition, for the past 20 years, Tracey has been a Culinary Instructor/Educator for school foodservice programs in Massachusetts and around the country where she teaches culinary skills to school food service workers. She currently works with the John C. Stalker Institute of Nutrition and Dietetics at Framingham State University, and the USDA’s Institute for Child Nutrition at the University of Mississippi.