10:15 am

Bus departs Renaissance Boston Waterfront Hotel for Create A Cook teaching kitchen, located in Newton, MA

10:45 am

Registration at Create A Cook 

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 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

4:30 pm

Bus departs Renaissance Boston Waterfront Hotel for Create A Cook teaching kitchen, located in Newton, MA

5:15 pm

Registration at Create A Cook 

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 - (SOLD OUT)

(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

7:00 am

Registration and Coffee

8:00 am

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

• Open-ended questions
• Affirmations
• Reflections
• Summaries

Small Group Practice

• OARS

Joji Suzuki, MD and Faculty

9:30 am

Break

9:45 am

Focusing:

• Agenda setting
• Ask-tell-ask

Small-Group Practice

Claudia Rodriguez, MD and Faculty

10:30 am

Evoking:

• Strengthening internal motivation
• Change talk and Sustain talk 

Small-Group Practice 

• Giving information
• Recognizing change talk
• Selective responding

Susan Larrabee, LICSW and Faculty

12:00 pm

Break for lunch*

1:00 pm

Discord

• Rolling with Resistance

Small-Group Practice

John Rodolico, PhD and Faculty

2:00 pm

Planning

• MI Consistent Action Planning

Small-Group Practice

Claudia Rodriguez, MD and Faculty

2:45 pm

Break 

3:00 pm

Bringing It Together

• Live Demonstration
• Practice
• Q & A

Faculty

5:00 pm

Wrap-Up

5:15 pm

Pre-Course Adjourns

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

2:20 pm

Transition to Practice Sessions

2:25 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