Clinicians in the Kitchen
Choose one of the following sessions:
Wednesday, June 20, 2018, 5:30 pm - 8:30 pm
Sunday, June 24, 2018, 11:00 am - 2:00 pm
Hosted off site at Create A Cook teaching kitchen in Newton, MA
Transportation and lunch or dinner provided
Wednesday, June 20 Session:
|
4:30 pm |
Bus departs Renaissance Boston Waterfront Hotel for Create A Cook teaching kitchen, located in Newton, MA |
|
5:30 pm |
Introduction, Orientation, Choose Your Cooking Group |
|
5:45 pm |
GROUP 1: The Joy, Art and Nutritional Science of Cooking with Fruits and Vegetables GROUP 2: Surprisingly Simple and Delicious Ways to Cook with Grains and Legumes (Both groups will offer both 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 |
Sunday, June 24 Session:
|
10:15 am |
Bus departs Renaissance Boston Waterfront Hotel for Create A Cook teaching kitchen, located in Newton, MA |
|
11:00 am |
Introduction, Orientation, Choose Your Cooking Group |
|
11:15 am |
GROUP 1: The Joy, Art and Nutritional Science of Cooking with Fruits and Vegetables GROUP 2: Surprisingly Simple and Delicious Ways to Cook with Grains and Legumes (Both groups will offer both 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 |
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 21, 2018
8:00 am - 5:15 pm
Hosted at the Renaissance Boston Waterfront Hotel
|
7:00 am |
Registration and Coffee |
|
8:00 am
|
Engaging: Overview, the Spirit of Motivational Interviewing, and OARS Skills
Small Group Practice
Joji Suzuki, MD and Faculty |
|
9:30 am |
Break (refreshments provided) |
|
9:45 am |
Focusing:
Small-Group Practice Claudia Rodriguez, MD and Faculty |
|
10:30 am |
Evoking:
Small-Group Practice
Susan Larrabee, LICSW and Faculty |
|
12:00 pm |
Break for lunch* |
|
1:00 pm |
Discord
Small-Group Practice John Rodolico, PhD and Faculty |
|
2:00 pm |
Planning
Small-Group Practice Tim Larose, LICSW and Faculty |
|
2:45 pm |
Break (refreshments provided) |
|
3:00 pm |
Bringing It Together
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 21, 2018
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 (refreshments provided) |
|
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 |
|
11:35 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* |
|
1:35 pm |
Getting Patients (Even Reluctant or Unskilled Cooks) into the Kitchen: Motivational Interviewing and Coaching to Produce Healthier Kitchen Behaviors |
|
2:20 pm |
Practice! Practice Setting Culinary Goals |
|
3:05 pm |
Invigoration and Networking Break (refreshments provided) |
|
3:35 pm |
In-Office Culinary Education Tools and Delivery Strategies: Group Lectures, Individual Coaching, Hands-On Instruction, and Reimbursement Strategies |
|
4:15 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 |
Faculty: Rani Polak, MD, Chef, MBA and Shirley Garrett, Culinary coach, Health coach, Medical exercise specialist, Chef
*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.
Culinary Health Education Fundamentals (CHEF) Coaching – Beyond the Basics
Small-Group, Distance-Learning Practice Sessions
In the one-day Culinary Health Education Fundamentals (CHEF) Coaching – The Basics workshop, participants gain a mastery of culinary coaching basics. Many clinicians take these newly acquired coaching skills to the next level with a series of five weekly, small-group practice sessions.
These state-of-the-art, distance-learning, videoconference sessions provide guidance and skills development to:
- Hone your approach to culinary coaching
- Optimize the efficacy of your coaching with patients and their families
- Improve your own home cooking
- Introduce new culinary practices into your kitchen and those of your patients
- Practice, get feedback and refine your culinary coaching techniques
- Build competencies for prescribing nutrition
No Special Technology Required: Log In from Your Desk or Phone
The distance-learning session is delivered via a standard internet connection so that you can participate from wherever is most convenient for you. One of the five sessions will include active cooking with the faculty—you will be able to practice culinary skills in your own kitchen.
Distance-learning Videoconference Schedule
Choose one of the following schedule options:
Group 1: Five videoconferences hosted on Monday evenings
Weekly from July 9 - August 6, 2018: 7:00 pm ET - 8:15 pm ET
Group 2: Five videoconferences hosted on Tuesday evenings
Weekly from July 10 - August 7, 2018: 8:30 pm ET - 9:45 pm ET
Group 3: Five videoconferences hosted on Wednesday afternoons
Weekly from July 11 - August 8, 2018: 12:00 pm ET - 1:15 pm ET
Group 4: Five videoconferences hosted on Wednesday evenings
Weekly from July 11 - August 8, 2018: 8:00 pm ET - 9:15 pm ET
Group 5: Five videoconferences hosted on Thursday mornings
Weekly from July 12 - August 9, 2018: 9:00 am ET - 10:15 am ET
Group 6: Five videoconferences hosted on Friday mornings
Weekly from July 13 - August 10, 2018: 10:00 am ET - 11:15 am ET
Group 7: Five videoconferences hosted on Tuesday evenings
Weekly from July 10 - August 7, 2018: 6:30 pm ET - 7:45 pm ET
Group 8: Five videoconferences hosted on Thursday evenings
Weekly from July 12 - August 9, 2018: 7:30 pm ET - 8:45 pm ET
Faculty: Rani Polak, MD, Chef, MBA; Shirley Garrett, Culinary coach, Health coach, Medical exercise specialist, Chef; and Jane Barg, Health coach, Culinary coach, Chef
Notes:
1) These sessions are limited in size to a maximum of 8 to ensure an engaging and interactive experience for all participants.
2) Participants of the Small-Group, Distance-Learning Practice Sessions must either be registered for the Culinary Health Education Fundamentals (CHEF) Coaching – The Basics workshop on Thursday, June 21, 2018, or have attended that Workshop on June 8, 2017.
Certificate of Completion in Culinary Coaching
Upon completion of the five Small-Group, Distance-Learning Practice Sessions and the one-day program Culinary Health Education Fundamentals (CHEF) Coaching –The Basics, you will be awarded a Certificate of Completion in Culinary Coaching from the Institute of Lifestyle Medicine.
