Program Highlights

This course includes five practice sessions in small groups. You will be able to select the group you would like to attend during the registration process. You may only select one group and must attend the practice sessions at the specified date and time for the group throughout the course. 

All sessions will be taking place virtually. After registering and completing your payment, you will receive a confirmation e-mail and further details on how to virtually join the course will be provided within 1 week of the course start date.

All agenda sessions are in Eastern Time. Registration will close July 12, 8:00 AM ET

Agenda

Group 1
6:00-7:30 PM

Monday Early Evening Sessions

All Monday early evening sessions meet weekly from 6:00-7:30 PM on:

  • July 8
  • July 15
  • July 22
  • July 29
  • August 5

Speaker: Laura Klein, MBA

Group 2
8:00-9:30 PM

Monday Late Evening Sessions

All Monday late evening sessions meet weekly from 8:00-9:30 PM on:

  • July 8
  • July 15
  • July 22
  • July 29
  • August 5

Speaker: Jane Barg, NBC-HWC

Group 3
11:00 AM-12:30 PM

Tuesday Morning Sessions

All Tuesday morning sessions meet weekly from 11:00 AM-12:30 PM on:

  • July 9
  • July 16
  • July 23
  • July 30
  • August 6

Speaker: Jane Barg, NBC-HWC or Chef Lizzie Luchsinger

Group 4
7:00-8:30 PM

Tuesday Evening Sessions

All Tuesday evening sessions meet weekly from 7:00-8:30 PM on:

  • July 9
  • July 16
  • July 23
  • July 30
  • August 6

Speaker: Laura Klein, MBA

Group 5
3:00-4:30 PM

Wednesday Late Afternoon Sessions

All Wednesday late afternoon sessions meet weekly from 3:00-4:30 PM on:

  • July 10
  • July 17
  • July 24
  • July 31
  • August 7

Speaker: Jane Barg, NBC-HWC or Chef Lizzie Luchsinger

Group 6
6:00-7:30 PM

Thursday Evening Sessions

All Thursday evenings sessions meet weekly from 6:00-7:30 PM on:

  • July 11
  • July 18
  • July 25
  • August 1
  • August 8

Speaker: Jane Barg, NBC-HWC or Chef Lizzie Luchsinger

Group 7
8:00-9:30 PM

Thursday Late Evenings Sessions

All Thursday late evening sessions meet weekly from 8:00-9:30 PM on:

  • July 11
  • July 18
  • July 25
  • August 1
  • August 8

Speaker: Karla Arancibia, MD, MPH or Chef Lizzie Luchsinger

Group 8
9:00-10:30 AM

Friday Morning Sessions

All Friday morning sessions meet weekly from 9:00-10:30 AM on:

  • July 12
  • July 19
  • July 26
  • August 2
  • August 9

Speaker: Jane Barg, NBC-HWC or Chef Lizzie Luchsinger

Cohorts Coming Soon

Winter Cohort
January 8-February 7, 2025 (6 groups)

Spring Cohort
March 31-May 2, 2025 (6 groups)

  • Syllabus

    Session 1

    The Big Picture of Culinary Coaching: Improve home cooking programs with culinary vision and long-term goals.

    Cooking with Culinary Videos: Explore the CHEF Coaching plant based remote culinary resources.

    Healthier Ingredients and Culinary Skills: Practice culinary brainstorming to identify culinary training needed.

    Session 2

    Action Steps - Weekly Culinary Goals: Improve patient nutritional outcomes with short term home cooking goals.

    Improve Patient's Culinary Skills Using Recipes and Videos: Practice how to provide patient centered culinary education that addresses specific barriers to home cooking.

    Expand Home Cooking Through Kitchen Organization: Practice techniques and principles to improve kitchen flow.

    Session 3

    Cooking Online With a Chef: Hands on remote cooking workshop using videoconference software for the delivery of group culinary tele-training. Cook with CHEF Coaching faculty without leaving your own kitchen.

    Implement Live Remote Cooking: Explore how the cooking online with a chef model can be implemented in your practice.

    Session 4

    Adopting Home Cooking Habits: Supporting new culinary behaviors through open ended culinary questions and appreciative inquiries.

    Saving Time in the Kitchen! Explore batch cooking, repurposing, creating a patient centered staple ingredient list and recipes that can be used to support these tools.

    Session 5

    Integration: Practice culinary coaching skills for application in clinical setting.

    Implementation - Next Steps: tele medicine, culinary training, and health coaching in your practice

    Handouts and resources: During the program several recipes, including nutritional information, and guidance about substitutions for various populations and culinary videos will be shared. You are welcome to share these recipes with your colleagues and use with patients.

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