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

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
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

Susan Larrabee, LICSW

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, NBC-HWC

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, NBC-HWC; 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, NBC-HWC

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, NBC-HWC; 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.

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.