Milette Siler, Culinary Registered Dietitian, has been working in the teaching kitchen (TK) since 2014, when a collaboration between the University of Texas at Southwestern Moncrief Cancer Institute and Texas Christian University first brought the program to North Texas. Since 2018, she has served on the advisory board for the Goldring Center for Culinary Medicine and leads an oncology teaching kitchen interest group for the international Teaching Kitchen Collaborative (TKC). Her career is focused upon advancing the blend of practical culinary knowledge with clinical medical nutrition therapy in the teaching kitchen setting. In the professional student arena, Milette serves as lead dietetic instructor for UT Southwestern’s medical school, bringing enhanced nutrition education to medical students, residents, and other health professionals. In 2019, Milette was awarded a UT Systems Education Innovation Award in recognition for her efforts.
In the community setting, Milette utilizes her passion for teaches hands-on cooking classes for cancer survivor patients and their families. Additionally, she networks with local food justice agencies to bring culinary medicine to underserved populations in the Dallas-Fort Worth area. New innovations include a randomized controlled trial measuring the efficacy of TK intervention in the treatment of diabetes mellitus, and co-founding the blended clinical culinary medicine services at UT Southwestern Redbird Center.