Optional Workshops

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Culinary Health Education Fundamentals (CHEF) Coaching – The Basics 

Thursday, June 11, 2020
9:00 am - 5:50 pm 
Live stream
 

9:00 am

Introduction to Culinary Coaching: Improving Nutrition through Culinary Training Combined with Coaching Principles
Rani Polak, MD, Chef, MBA 

9:30 am

The Nutritional Science of Home Cooking: What and How Should My Patient Cook?* 
Rani Polak, MD, Chef, MBA 
10:00 am Break

10:05 am

Why Doesn’t My Patient Cook? Recognizing and Making It Easier for Patients to Address the Reasons They Don’t Embrace Healthier Cooking Practices
Shirley Garrett, NBC-HWC

10:45 am

Break 

10:50 am

Practice! Practice Tools to Set Culinary Vision and Long-Term Culinary Goals
Rani Polak, MD, Chef, MBA; Shirley Garrett, NBC-HWC; Jane Barg, NBC-HWC
11:30 am Break

11:45 am

Culinary Tools to Mitigate Cardiometabolic Risk Factors: Checklists for Shopping, Pantries, Kitchen Tools, and Utilizing Ingredients*
Jane Barg, NBC-HWC
12:20 pm Break

12:25 pm

Implementing Culinary Coaching: Early Adopters' Experiences 
Theresa A. Stone, MD, FACP
12:40 pm Break

12:45 pm

Cooking with Little Time or Budget: Kitchen Economies and Efficiencies to Make Healthier Kitchens More Accessible to More Patients* 
Shirley Garrett, NBC-HWC
1:15 pm - 2:15 pm Break

1:15 pm - 1:45 pm

Optional: CHEF Coaching—Beyond the Basics Information Session
This session not eligible for CME credits

2:15 pm

Implementing Culinary Coaching: Early Adopters' Experiences
Lizzie Luchsinger, BA
2:30 pm Break

2:35 pm

Getting Patients (Even Reluctant or Unskilled Cooks) into the Kitchen: Motivational Interviewing and Coaching to Produce Healthier Kitchen Behaviors
Jane Barg, NBC-HWC
3:05 pm Break

3:10 pm

Practice! Practice Tools to Integrate Culinary Discussions and Short-Term Culinary Goals into Medical Encounters
Rani Polak, MD, Chef, MBA; Shirley Garrett, NBC-HWC; Jane Barg, NBC-HWC

3:55 pm

Break 

4:00 pm

Implementing Culinary Coaching: Early Adopters' Experiences
Marni Chanoff, MD
4:15 pm Break

4:30 pm

In-Office Culinary Education Tools and Delivery Strategies: Group Lectures, Individual Coaching, Hands-On Instruction, and Reimbursement Strategies
Rani Polak, MD, Chef, MBA

5:05 pm Break

5:10 pm

Mastering Culinary Health Education Fundamentals (CHEF) Coaching: How to Quickly and Effectively Help Patients Set and Achieve Realistic Culinary Goals 
Rani Polak, MD, Chef, MBA

5:50 pm

Pre-Course Adjourns

*Culinary talks that also include recipes, introduction of new cooking techniques, and several tips to improve your home cooking

Upon completion of this one-day CHEF Coaching Basics program and the CHEF Coaching—Beyond the Basics distance-learning program (shown below), graduates receive a Certificate of Completion in Culinary Coaching form the Institute of Lifestyle Medicine and Spaulding Rehabilitation Hospital.

Culinary Health Education Fundamentals (CHEF) Coaching – Beyond The Basics 

Five 75-minute, weekly, distance-learning sessions starting July 2020 (several time options available)

  • Hone the efficacy of your culinary coaching with patients and their families
  • Practice getting feedback and refine your culinary coaching techniques
  • Log in from your kitchen and cook online with a chef
  • Implement telemedicine, culinary training, and health coaching into your practice

To view the syllabus, click here.

Click here for program details, dates and registration. (separate registration required)

Upon completion of the one-day CHEF Coaching Basics program and the CHEF Coaching—Beyond the Basics distance-learning program, graduates receive a Certificate of Completion in Culinary Coaching form the Institute of Lifestyle Medicine and Spaulding Rehabilitation Hospital.