Optional Workshops

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Clinicians in the Kitchen

Wednesday, June 10, 2020
11:00 am - 2:00 pm 
OR
5:30 pm - 8:30 pm

Hosted off site at Cambridge School of Culinary Arts in Cambridge, MA.
Transportation and lunch or dinner provided

Earlier session:

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:

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, Culinary coach, Health coach, Medical exercise specialist, Chef

 


 

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
Joji Suzuki, MD 

 

8:30 am

 

Engaging: Overview, the Spirit of Motivational Interviewing, and OARS Skills

  • Open-ended questions
  • Affirmations
  • Reflections
  • Summaries

Abby Altman, PhD 

Small Group Practice
All faculty

9:30 am

Focusing

  • Agenda setting
  • Ask-tell-ask

Claudia Rodriguez, MD

Small-Group Practice
 All faculty

10:15 am

Coffee break

10:30 am

Evoking

  • Strengthening internal motivation
  • Change talk and sustain talk 

Susan Larrabee, LICSW

Small-Group Practice  
All faculty

12:00 pm

Break for lunch*

1:00 pm

Discord

  • Rolling with resistance

John Rodolico, PhD 

Small-Group Practice
All faculty

2:00 pm

Planning

  • MI consistent action planning

Claudia Rodriguez, MD

Small-Group Practice
All faculty

2:45 pm

Coffee Break 

3:00 pm

Bringing It Together

  • Live Demonstration
  • Practice
  • Q & A

All faculty

5:00 pm

Wrap-Up
All faculty

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
Rani Polak, MD, Chef, MBA 

8:30 am

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

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
Shirley Garrett

9:45 am

Networking Break 

10:15 am

Practice! Practice Tools to Set Culinary Vision and Long-Term Culinary Goals
Rani Polak, MD, Chef, MBA; Shirley Garrett; Jane Barg, NBC-HWC; Shalu Ramchandani, MD; Janine Gilarde, RN;  Laura Klein, MBA

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*
Jane Barg, NBC-HWC

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* 
Shirley Garrett

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
Jane Barg, NBC-HWC

2:15 pm

Transition to Practice Sessions

2:20 pm

Practice! Practice Tools to Set Culinary Vision and Long-Term Culinary Goals
Rani Polak, MD, Chef, MBA; Shirley Garrett; Jane Barg, NBC-HWC; Shalu Ramchandani, MD; Janine Gilarde, RN; Laura Klein, MBA

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
Rani Polak, MD, Chef, MBA

4:25 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

5:05 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.