Clinicians in the Kitchen
Wednesday, June 10, 2020
11:00 am - 2:00 pm OR 5:30 pm - 8:30 pm
Sunday, June 14, 2020
11:00 am - 2:00 pm
Hosted off site at Cambridge School of Culinary Arts in Cambridge, MA.
Transportation and lunch or dinner provided
Earlier session (either Wednesday or Sunday):
|
10:15 am |
Bus departs Renaissance Boston Waterfront Hotel for Cambridge School of Culinary Arts (CSCA), located in Cambridge, MA |
|
10:45 am |
Registration at CSCA |
|
11:00 am |
Introduction, Orientation, Choose Your Cooking Group |
|
11:15 am |
GROUP 1: Cooking with Plant-Based Fats: Making Your Cooking Healthy Using Healthier Fats GROUP 2: Surprisingly Simple and Delicious Ways to Cook with Grains and Legumes (Both groups will offer vegan and non-vegan options) |
|
1:15 pm |
Practical Tips for Incorporating Healthier Culinary Approaches into a Busy Life |
|
1:30 pm |
Lunch - sampling all of the dishes that have been prepared by both groups |
|
2:00 pm |
Bus departs for Renaissance Boston Waterfront Hotel |
Later session (Wednesday only):
|
4:30 pm |
Bus departs Renaissance Boston Waterfront Hotel for Cambridge School of Culinary Arts, located in Cambridge, MA |
|
5:15 pm |
Registration at CSCA |
|
5:30 pm |
Introduction, Orientation, Choose Your Cooking Group |
|
5:45 pm |
GROUP 1: Cooking with Plant-Based Fats: Making Your Cooking Healthy Using Healthier Fats GROUP 2: Surprisingly Simple and Delicious Ways to Cook with Grains and Legumes (Both groups will offer vegan and non-vegan options) |
|
7:45 pm |
Practical Tips for Incorporating Healthier Culinary Approaches into a Busy Life |
|
8:00 pm |
Dinner - sampling all of the dishes that have been prepared by both groups |
|
8:30 pm |
Bus departs for Renaissance Boston Waterfront Hotel |
Faculty: Rani Polak, MD, Chef, MBA and Shirley Garrett, NBC-HWC
Mastering the Principles of Motivational Interviewing
Thursday, June 11, 2020
8:00 am - 5:15 pm
Hosted at the Renaissance Boston Waterfront Hotel
|
7:00 am |
Registration and Coffee |
|
8:00 am |
Welcome and Overview |
|
8:30 am
|
Engaging: Overview, the Spirit of Motivational Interviewing, and OARS Skills
Abby Altman, PhD Small Group Practice |
|
9:30 am |
Focusing
Claudia Rodriguez, MD Small-Group Practice |
|
10:15 am |
Coffee break |
|
10:30 am |
Evoking
Susan Larrabee, LICSW Small-Group Practice |
|
12:00 pm |
Break for lunch* |
|
1:00 pm |
Discord
Susan Larrabee, LICSW Small-Group Practice |
|
2:00 pm |
Planning
Claudia Rodriguez, MD Small-Group Practice |
|
2:45 pm |
Coffee Break |
|
3:00 pm |
Bringing It Together
All faculty |
|
5:00 pm |
Wrap-Up |
|
5:15 pm |
Pre-Course Adjourns |
*There are many convenient and varied lunch options within a short walking distance of the course.
Culinary Health Education Fundamentals (CHEF) Coaching – The Basics
Thursday, June 11, 2020
8:00 am - 5:05 pm
Hosted at the Renaissance Boston Waterfront Hotel
|
7:00 am |
Registration and Coffee |
|
8:00 am |
Introduction to Culinary Coaching: Improving Nutrition through Culinary Training Combined with Coaching Principles |
|
8:30 am |
The Nutritional Science of Home Cooking: What and How Should My Patient Cook?* |
|
9:00 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 |
|
9:45 am |
Networking Break |
|
10:15 am |
Practice! Practice Tools to Set Culinary Vision and Long-Term Culinary Goals |
|
10:50 am |
Transition to General Session Room |
|
10:55 am |
Culinary Tools to Mitigate Cardiometabolic Risk Factors: Checklists for Shopping, Pantries, Kitchen Tools, and Utilizing Ingredients* |
|
11:30 am |
Implementing Culinary Coaching: Early Adopters' Experiences |
|
11:45 am |
Cooking with Little Time or Budget: Kitchen Economies and Efficiencies to Make Healthier Kitchens More Accessible to More Patients* |
|
12:15 pm |
Break for lunch* |
|
1:30 pm |
Implementing Culinary Coaching: Early Adopters' Experiences |
|
1:45 pm |
Getting Patients (Even Reluctant or Unskilled Cooks) into the Kitchen: Motivational Interviewing and Coaching to Produce Healthier Kitchen Behaviors |
|
2:15 pm |
Transition to Practice Sessions |
|
2:20 pm |
Practice! Practice Tools to Set Culinary Vision and Long-Term Culinary Goals |
|
3:05 pm |
Invigoration and Networking Break |
|
3:35 pm |
Implementing Culinary Coaching: Early Adopters' Experiences |
|
3:50 pm |
In-Office Culinary Education Tools and Delivery Strategies: Group Lectures, Individual Coaching, Hands-On Instruction, and Reimbursement Strategies |
|
4:25 pm |
Mastering Culinary Health Education Fundamentals (CHEF) Coaching: How to Quickly and Effectively Help Patients Set and Achieve Realistic Culinary Goals |
|
5:05 pm |
Pre-Course Adjourns |
*Culinary talks that also include recipes, introduction of new cooking techniques, and several tips to improve your home cooking
*There are many convenient and varied lunch options within a short walking distance of the course.
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.
