Together Toward Culinary Excellence
Join AHF for its first ever Culinary Leadership Academy (CLA). The Culinary Leadership Academy is a high-impact, chef-focused workshop that bridges the gap between hospitality excellence and healthcare and senior dining realities. The Culinary Leadership Academy is a 2-day, fully integrated, specialized journey that weaves through the AHF National Conference, offering deep-dive intensives and hands-on collaborative sessions along with specialized networking and mentorship opportunities. It is the full AHF experience, shaped exclusively for the rising culinary leader.
The AHF National Conference establishes the industry’s strategic direction, while the Culinary Leadership Academy translates that vision into the specific operational competencies required of modern healthcare and senior dining culinarians.
It provides a dedicated framework for operators to master the intersection of culinary excellence, financial accountability, and high-performance team leadership.
Empower your rising stars with a tailored experience designed to bridge the gap between back-of-house expertise and enterprise-level leadership. By enrolling your culinary leaders in this track, they gain the high-level communication skills, clinical culinary strategies, and operational ‘know-how’ needed to actuate your vision and safeguard your department’s self-operated future. This program will empower your next culinary executives and give them critical skills needed to continue to move up in your organization.
Who Should Attend?
The Culinary Decision Maker: Individuals who manage the day-to-day execution of the menu and the culture of the kitchen staff. Our goal is to train the next high level leaders.
The Emerging Culinary Leader: High-performing staff members who are being groomed for management.
The CLA is Built For Your:
- Executive Chef
- Sous Chef
- Aspiring Executive Chef
- Aspiring Sous Chef
- Director of Dining Service
- Culinary Operations Manager
- Production Manager
- Kitchen Manager
- Lead Cook
- Culinary Coordinator
- Food & Beverage Director
- Food & Beverage Manager
Thank you to our CLA Sponsors
Ways to Attend
We offer two ways to attend the Culinary Leadership Academy (CLA), depending on your schedule and how many continuing education credits you want to earn. Both options give you access to our premier networking and social events!
Option 1: Culinary Leadership Academy Only – $399
This is the primary registration for just the Culinary Leadership Academy, which runs from Thursday at 1 pm until Friday night. You will also attend the main conference receptions including the Opening Reception and the high-energy Culinary Competition. Access to the Main Conference Trade Show on Friday will also providing the perfect opportunity to connect with vendors and explore the latest industry innovations.
Option 2: Culinary Connection Pass (CLA + Saturday Main Conference) – $799
This registration option includes everything in Option 1 (All Thursday/Friday CLA sessions, the Friday Trade Show, and evening receptions). It also includes full access to the Main Conference on Saturday, and the closing gala dinner on Saturday night. This would add additional earnable credits to the estimated credits below.
| CLA Only ($399) | CLA + Main Saturday Conference ($799) | |
| Thursday | CLA Sessions + Opening Reception | CLA Sessions + Opening Reception |
| Friday | CLA Sessions + Main Conference Trade Show & Culinary Competition | CLA Sessions + Main Conference Trade Show & Culinary Competition |
| Saturday | Not Included | Main Conference Sessions + Closing Gala Dinner |
| Credits | Standard CLA Credits | Maximum Credits (CLA + Saturday) |
What to Bring
- We will be asking all attendees to bring a copy of their patient/resident menu in printed (or email it to us for printing). If available, bring your retail menu.
- If you have them, bring copies of your business cards. If you have a digital contact card or code, be sure to have that ready as well.
- Your top 3 challenges – Share your top three operational or leadership challenges so that we may provide them to our presenters and program directors so that we can ensure that every session delivers the solutions that you are looking for.
Certificate of Training & Continuing Education Credits
Certificate of Training
Attendees of AHF’s Culinary Leadership Academy will receive a Certificate of Culinary Leadership in Healthcare Foodservice and Senior Dining which can be presented to their administration and/or displayed.
Continuing Education Credits
- ACF: AHF plans to request 11.25 Hours of credit from the American Culinary Federation (ACF).
- Additional Credits: Where applicable, we will also request credit hours for the CLA program from Association of Nutrition & Foodservice Professionals (ANFP) and the Academy of Nutrition and Dietetics through the Commission on Dietetics Registration.
Certificates of attendance for CEU submission will also be provided for each accrediting body after the conclusion of the event.
*Should attendees choose to buy a ticket to Day 3 of AHF’s primary National Conference program, they would be eligible for another 5 hours of credit from ACF, ANFP, and CDR.
Download the printable agenda below as well as our operator justification letter to help you gain attendance support from your administration!
AHF’s Culinary Leadership Academy is purpose-built to empower rising stars with the enterprise-level communication and clinical culinary strategies required to lead modern healthcare and senior living operations. This immersive track provides the specific operational competencies and financial accountability needed to safeguard your department’s self-operated future and actuate your vision. Attendance is vital to bridging the gap between back-of-house expertise and high-performance organizational leadership.
Day 1 - Thursday - August 20, 2026
Welcome to the 2026 Culinary Leadership Academy Inaugural Cohort
Session Leaders: Ryan Conklin, CEC, Director & Executive Chef, UNC Health Rex | Michael P. Salvatore, III CEC, Senior Director, Consulting and Customer Engagement, Ruck-Shockey Associates
Welcome to the Inaugural Culinary Leadership Academy! Grab a drink and take your seat. Ryan Conklin, Michael Salvatore and our sponsors will welcome attendees while we network, outline what we hope to get out of the next two days and meet one another. Attendees will walk away from AHF’s CLA with a network of culinary colleagues that they can call on as they move through their career and work through opportunities and challenges at their operations.
SESSION: From the Line to the Life
Session Leader: Wes Lieberher, System Executive Chef, Endeavor Health
Learning Domains: Professional Development, Leadership
The leap from the high-octane environment of commercial kitchens to the complex, mission-driven world of healthcare foodservice is more than just a change of scenery, it’s a total shift in philosophy.
In this session, Wes Lieberher shares his personal journey and professional insights on navigating the transition from the “commercial line” to the “healthcare life.” We will explore how to translate the creativity and speed of the restaurant world into a noncommercial setting without losing culinary soul. Attendees will learn how to adapt their leadership style to meet the unique regulatory and nutritional demands of healthcare while continuing to drive innovation and excellence on the plate.
Key Takeaways:
- Understanding the cultural and operational shifts between commercial and noncommercial foodservice.
- Strategies for maintaining culinary creativity within healthcare constraints.
- The “Life” balance: Leveraging the benefits of healthcare foodservice to build sustainable, long-term culinary
careers.
SESSION: Culinary Trends in Healthcare Foodservice and Senior Living
Session Leaders: Chef Tia Raiford, Senior Corporate Chef, Hormel Foods
Sponsored and presented by Hormel Foods
Learning Domains: Industry Trends, Culinary & Menu, Innovation, Patient/Resident Satisfaction
Sponsored session exploring the latest culinary trends, innovations, and delivering patient and resident needs within desires of today’s customers.
SESSION: The Heartbeat of the Kitchen: How to turn Passion into Results within Healthcare & Senior Dining Culinary Operations
Session Leader: Ryan Conklin, CEC, Director & Executive Chef, UNC Health Rex
Learning Domains: Operations, Patient/Resident, Satisfaction, Employee Engagement
The secret to a world-class healthcare culinary program isn’t just a great menu, it’s a thriving, purpose-driven culture. But how do you cultivate that culture within the demanding environment of healthcare and senior dining?
In this session, Ryan Conklin, CEC, explores how to bridge the gap between individual passion and organizational results. By involving front-line staff in the creative process and connecting their daily tasks to the broader mission of patient care, leaders can transform a “job” into a “calling.” This session will provide actionable strategies to keep your team engaged, recognized, and energized, and find true purpose in their roles on your culinary team. By the end of this session, participants will be able to:
- Identify the core components that differentiate a high-performing, mission-driven culinary team from a standard production kitchen.
- Develop specific techniques to involve front-line employees in decision-making and menu development to increase ownership and morale.
- Design recognition programs that go beyond basic incentives to provide meaningful, purpose-based validation for staff.
- Align individual team member strengths with operational goals to drive measurable improvements in service quality and patient satisfaction.
SESSION: Regulatory 101: Getting Survey Ready in Healthcare & Senior Living Environments
Session Leader: Timothy Schoonmaker, MBA, CEC, WCEC, CCA, CDM, CFPP, MCFE, CFM, FMP, CHESP, Senior Manager of Culinary Strategy, AdventHealth
Learning Domains: Regulatory, Operations
In the world of healthcare and senior living, the kitchen is a highly regulated environment. Unlike a typical restaurant, our operations are subject to a complex web of regulation where a single oversight can impact patient safety and institutional accreditation.
In this deep-dive session, Timothy Schoonmaker leverages his extensive expertise to guide culinary leaders through the maze of healthcare regulations. We will explore the distinct requirements and “hot buttons” of various surveying bodies, including internal audits, local Health Departments, The Joint Commission (TJC), and the Centers for Medicare & Medicaid Services (CMS). From mastering internal audit protocols to fostering a “survey-ready every day” mindset, this session provides the tools necessary to ensure your team is not just prepared, but fully protected and compliant. By the end of this session, participants will be able to:
- Identify the unique roles, scopes, and inspection styles of local health departments, The Joint Commission, and CMS within a culinary setting.
- Establish a robust internal auditing system that mirrors official survey processes to identify and correct vulnerabilities before they become citations.
- Master strategies to train and empower front-line staff to confidently interact with surveyors and maintain high standards during high-pressure inspections.
- Analyze current regulatory focus areas and frequent deficiency trends in healthcare culinary operations to stay ahead of evolving standards.
CLA COHORT RECEPTION: Inaugural CLA Networking Reception
Join us for a unique networking reception just for the CLA. Attendees will get to know each other better, while also mingling with other AHF culinarians, leaders, sponsors, and former competitors and winners of AHF’s prestigious National Culinary Competition. Following this CLA Reception, attendees will join all National Conference attendees at the Opening Reception for drinks, dinner, and entertainment.
2026 AHF National Conference Opening Reception
Sponsored by Sysco
Now that you’ve kick-started your conference with some deep-dive education and training, it’s time to relax, network and eat! Join us for an evening of light music, tasty food, and drinks.
Day 2 - Friday - August 21, 2026
WORKING BREAKFAST
Session Leaders: Ryan Conklin, CEC, Director & Executive Chef, UNC Health Rex | Michael P. Salvatore, III CEC, Senior Director, Consulting and Customer Engagement, Ruck-Shockey Associates
Grab breakfast, take your seat and get settled for the final day of the Culinary Leadership Academy. Chef Michael Salvatore and Chef Ryan Conklin will provide an overview of how to get the most out of AHF’s National Tradeshow and find products and services to bring back to your operation.
SESSION: Financial Primer: From Managing the Line to Managing the Bottom Line
Session Leader: Michael P. Salvatore, III CEC, Senior Director, Consulting and Customer Engagement, Ruck-Shockey Associates
Learning Domains: Financial Management & Leadership
Many culinary leaders find their way to healthcare through their passion for food and people, but sustaining a successful operation requires a mastery of the “language of business.” Moving from a chef’s jacket into a director’s role requires a mental shift from simply managing a daily workload to strategically managing a multi-million dollar business.
In this session, Chef Michael P. Salvatore, III CEC, breaks down the barriers of financial complexity. We will demystify the “alphabet soup” of financial jargon, exploring how to interpret P&Ls, budgets, and variances. Attendees will learn how to look beyond the prep list and view their department through a fiscal lens, ensuring their culinary vision is backed by sound financial health and operational efficiency. By the end of this session, participants will be able to:
- Define and correctly apply common financial terms (e.g., COGS, FTE, Variance, etc.) used in healthcare foodservice and senior living reporting.
- Identify the key differences between managing a daily workload and overseeing a business unit, focusing on long-term fiscal sustainability.
- Interpret basic financial statements to identify trends, pinpoint areas of waste, and make data-driven decisions to improve the bottom line.
- Articulate the financial needs and successes of the culinary department to C-suite stakeholders using professional business terminology.
INTERACTIVE SESSION: The Chef’s Roundtable: A Collaborative Design Session for Operational Action
Session Leaders: Ryan Conklin, CEC, Director & Executive Chef, UNC Health Rex | Michael P. Salvatore, III CEC, Senior Director, Consulting and Customer Engagement, Ruck-Shockey Associates
Learning Domains: Finance, Operations, Leadership, C-Suite
Interactive collaborative design session focused on translating financial knowledge into clear, actionable proposals within a culinary operation. Participants will work through a structured process to develop a concise proposal or action plan based on a relevant operational need.
Areas of focus may include staffing adjustments, menu changes, training initiatives, process improvements, or other opportunities that impact cost, efficiency, and overall performance. Emphasis is placed on aligning operational ideas with financial outcomes and organizing them in a way that supports effective communication with leadership.
Through small-group collaboration and guided discussion, participants will refine their approach and strengthen their ability to present ideas with clarity and purpose. The session concludes with a practical, adaptable deliverable that can be used to support conversations with supervisors, administrators, and team members, regardless of role or level of responsibility. By the end of this session, attendees will be able to:
- Define an operational opportunity within their culinary environment that can be addressed through a financially informed approach.
- Apply financial knowledge gained from the primer to structure a clear and relevant operational proposal or action plan.
- Identify the relationship between operational decisions (e.g., staffing, menus, training, processes) and financial outcomes such as cost, efficiency, and performance.
- Create a concise, one-page proposal or action plan that communicates an idea in a clear and organized format.
- Demonstrate the ability to refine and strengthen ideas through peer collaboration and guided discussion.
- Communicate operational needs or recommendations in a way that supports effective discussion with leadership and cross-functional stakeholders”.
SESSION: Curing Menu Fatigue: Leveraging Station Takeovers to Drive Traffic in Healthcare & Senior Dining
Session Leader: Nazim Khan, CEC, WCEC, WCMC, Bryan Medical Center | Caroline Burum, Simplot | Daniel Ellnor, Cres Cor
Learning Domains: Operations, Menu Innovation
Presenting: The Station Takeover. Whether in a high-volume hospital or a vibrant Senior Living community, today’s diners crave autonomy. Recent data shows that 68% of older adults prioritize a variety of customizable meal options, yet only 17% feel confident that senior communities can deliver them. In healthcare, over 75% of diners now expect some form of customizable concept as a standard of care.
Despite this demand, operational leaders are facing unprecedented “ideation fatigue” and labor stress. This session is your “in” on how to leverage your Business Partners’ (BPs) culinary expertise and product portfolios without losing sleep. Through a simple live demo and tasting, we will show you how to:
- Implement speed-scratch recipes and diversify your order guides with high-quality components that allow for chef-led finishes in any healthcare or senior dining environment.
- Differentiate between a food show, product trial, LTO and a ‘menuable’ item.
- Leverage your partners to gain insights and use them as an extension of your own team to solve the “Daily Grind.”
- Strive for operational excellence with user-friendly, “coachable” station ideas that empower frontline staff and reduce back-of-house complexity.
SESSION: Building A Team in an Institution
Session Leader: Laurent Reze, Executive Chef, St. Jude Children’s Research Hospital Operations
Learning Domains: Operations, Menu Innovation
Coming Soon
SESSION: Industry Trends & Innovations in Healthcare Foodservice and Senior Living
Session Leader: Laurent Reze, Executive Chef, St. Jude Children’s Research Hospital Operations
Learning Domains: Operations, Menu Innovation
Coming Soon
NETWORKING BREAK & SNACK
Take a break, and then grab something to eat. You will enjoy your food while you watch the next session and then you’ll be able to get more food during the National Tradeshow & Marketplace at 2:30 PM.
Networking Break & Snack
Take a break, and then grab something to eat. You will enjoy your food while you watch the next session and then you’ll be able to get more food during the National Tradeshow & Marketplace at 2:30 PM.
SESSION: The Bottom Line Chef: 8 Steps to Control Cost Within Your Kitchen
Session Leader: Jim McGrody, Corporate Senior Foodservice Director, Orlando Health
Learning Domains: Operations & Financial Management
Managing cost is a fundamental part of your role as a culinary leader, but is there something you are missing? Even the most seasoned chefs can overlook hidden “leaks” in their budget that impact the overall health of the operation.
In this session, Jim McGrody addresses the critical areas where culinary leaders can exert maximum influence over their expenses. We will take a deep dive into eight essential steps for cost control—ranging from the precision of procurement and receiving to the discipline of recipe adherence and waste management. By exploring the nuances of right-pricing and operational efficiency, this session will provide you with actionable takeaways to ensure you are running a fiscally responsible kitchen without compromising quality or care. By the end of this session, participants will be able to:
- Identify potential cost-saving opportunities within the purchasing and receiving process to ensure maximum value from the start.
- Implement strategies for strict recipe adherence and portion control to reduce variance and stabilize food costs.
- Develop a systematic approach to identifying, tracking, and reducing food waste throughout the production cycle.
- Understand the relationship between ingredient costs and “right pricing” to maintain a balanced and sustainable budget.
SESSION: Building Tomorrow’s Leaders Today: Early Learning of Leadership Skills in Healthcare
Session Leader: Brian Dixson, MBA, Regional Foodservice Operations Director, Geisinger | Brianne George, Foodservice Operations Manager, Geisinger
Learning Domains: Team & Talent
Leadership in healthcare foodservice is a cornerstone of operational success, patient satisfaction, and team engagement. Yet, leadership development often begins too late, after individuals have already stepped into management roles. This session focuses on the importance of introducing leadership skills early in an professional’s career to build a strong pipeline of future leaders. Attendees will learn why early leadership development matters, explore the core competencies needed for success in healthcare foodservice and senior living, and discover practical strategies for embedding leadership training into entry-level roles. Through best practices, mentoring tools, and interactive discussion, participants will gain actionable insights to create a culture that nurtures leadership growth. By investing in early development, organizations can improve retention, enhance performance, and prepare emerging professionals to meet the unique challenges of healthcare foodservice.
- Understand the importance of and identify core leadership competencies in healthcare foodservice.
- Explore practical approaches to early leadership training.
- Create a culture of leadership growth.
- Ideas on integrating leadership development into entry level roles.
AHF TRADESHOW & MARKETPLACE & LUNCH
The AHF Tradeshow is the place to be for anyone looking to stay ahead in the industry. This high-energy event is a favorite for a reason: it’s your primary opportunity to explore a wide range of new products, services, and innovations specifically curated for self-operators by our trusted partners and sponsors. As you navigate the floor, be sure to reference the Business Partner Directory found in your registration bag to ensure you’re connecting with the valued partners and sponsors who can help elevate your operations. While you’re exploring, you won’t need to worry about hunting down a meal. Lunch is being served directly by our vendors throughout the hall, giving you the chance to sample the latest sponsor offerings.
CLOSING KEYNOTE: Navigating the Future of the Professional Kitchen
Session Leader: Brad Barnes, CMC, President, Pure Food Consulting
Learning Domains: Learning Domains: Innovation, Technology & AI, Operations, Leadership
As culinary leaders look to elevate the customer experience, they face a rapidly shifting landscape of modern challenges. To drive success today, chefs must stay current on a multitude of factors—from the integration of technology and AI to navigating chronic labor shortages and rising operational costs.
In this closing keynote, Brad Barnes, CMC, provides a clear path through this complex landscape. As one of only 72 Certified Master Chefs in the country, Chef Barnes offers a high-level perspective on how evolving customer expectations are forcing the professional kitchen to shift on multiple levels. While keeping culinary efforts aligned with these demands can feel daunting, this session will explore how to remain adaptable and forward-thinking, ensuring your operation doesn’t just keep up, but leads the way in the next era of healthcare and senior dining. By the end of this keynote, participants will be able to:
- Identify the specific impacts of AI and emerging technologies on the modern professional kitchen and how to leverage them for efficiency.
- Develop creative approaches to talent management and retention in the face of ongoing industry-wide shortages.
- Evaluate changing customer and patient demands to align culinary offerings with modern hospitality standards.
- Integrate financial, technological, and human capital factors into a cohesive strategy for long-term operational success.
CLOSING REMARKS
Program Directors: Ryan Conklin, CEC, Director & Executive Chef, UNC Health Rex & Michael P. Salvatore, III CEC, Senior Director, Consulting and Customer Engagement, Ruck-Shockey Associates
RECEPTION: AHF’S 2026 National Culinary Competition
Sponsored by: JM Smucker, CJ Schwan’s, Delegate Group, Zink Foodservice
Join us as five culinary teams meet on the national stage to compete for AHF Culinary Gold! Each year our five teams compete for Gold, Silver, and Bronze spots across a 75-minute timed competition with set ingredient options selected from AHF’s curated Market Basket. Competitors are selected through a rigorous, blinded, selection process. Join us to cheer on our competitors while you enjoy dinner and drinks. No special attire is required, simply come ready to eat, network, and celebrate our competitors!
Frequently Asked Questions
What Exactly Is the Culinary Leadership Academy?
The Culinary Leadership Academy is a two-day leadership development experience created specifically for healthcare foodservice and senior dining culinarians.
While many culinary programs focus on cooking techniques and food trends, the CLA focuses on what happens next in a culinary professional’s career.
- How do you move from managing production to managing people?
- How do you communicate with administrators and executives?
- How do you understand budgets, labor, regulatory requirements, and organizational strategy while still maintaining culinary excellence?
Those are the questions the CLA is designed to answer.
Participants will earn AHF’s Certificate of Culinary Leadership in Healthcare Foodservice and Senior Dining while learning from some of the industry’s most respected culinary leaders.
Who Should Attend?
The CLA was designed for culinarians who are ready to grow.
That includes:
- Executive Chefs
- Sous Chefs
- Aspiring Executive Chefs
- Culinary Operations Managers
- Production Managers
- Kitchen Managers
- Lead Cooks
- Food & Beverage Managers
- Directors of Dining Services
Some attendees may already hold leadership titles. Others may be the next generation of leaders being prepared for greater responsibility.
Either way, the focus is the same: developing the leadership, financial, operational, and communication skills needed to lead modern healthcare and senior dining operations.
How Does the Culinary Leadership Academy Relate to the AHF National Conference?
The Culinary Leadership Academy (CLA) and the AHF National Conference are two separate educational experiences that take place during the same week. They run concurrently to one another, but you will attend a few of the same receptions and the National Tradeshow.
The CLA is a focused, two-day leadership academy designed specifically for healthcare and senior dining culinarians. The National Conference is AHF’s broader conference and exposition designed for leaders across foodservice, nutrition, senior dining, hospitality, and self-operated healthcare operations.
Because both programs run concurrently on Thursday and Friday, attendees must choose to register for either the Culinary Leadership Academy or the National Conference during those two days.
For those looking to maximize their educational experience, the Culinary Connection Pass includes the full Culinary Leadership Academy on Thursday and Friday, plus access to Day 3 of the National Conference on Saturday and the “Celebrate AHF!” Gala.
This option allows participants to complete the Academy while also experiencing Saturday’s conference programming and earning additional continuing education credits.
What Makes the Culinary Leadership Academy Different?
The Culinary Leadership Academy was intentionally designed to be more intimate, interactive, and relationship-driven than a traditional conference experience.
Rather than moving between large educational sessions alongside hundreds of attendees, CLA participants will learn as part of a small cohort of approximately 30 culinarians from across the country. Throughout the two-day experience, attendees will work directly with industry leaders, Executive Chefs, and experienced mentors who understand the unique realities of healthcare foodservice and senior dining.
The CLA combines leadership development, operational strategy, financial management, team building, and peer collaboration in a highly interactive environment where discussion and networking are just as important as the educational content itself.
Our goal is not simply to provide education. It is to help participants build a lasting professional network, develop meaningful mentoring relationships, and become part of a community of culinary leaders who will continue to learn from one another long after the CLA concludes.
Attendees will be a part of a cohort of rising culinary leaders committed to elevating healthcare foodservice and senior dining for years to come.
What Will We Actually Learn?
The agenda is intentionally focused on the skills culinary professionals need to advance their careers.
Sessions include topics such as:
- Transitioning from commercial restaurants into healthcare and senior dining
- Financial management and understanding the business side of operations
- Cost control strategies
- Regulatory readiness and survey preparation
- Team building and culture development
- Leadership development
- Menu innovation
- Future trends, technology, and AI in professional kitchens
The program also includes collaborative working sessions where attendees will apply concepts and develop practical solutions they can bring back to their organizations.
What Certificate Will Participants Receive?
All attendees of the Culinary Leadership Academy will receive AHF’s:
Certificate of Culinary Leadership in Healthcare Foodservice and Senior Dining
Participants will also earn continuing education credits, with AHF planning to request:
- 11.25 ACF hours
- ANFP and CDR credits where applicable
Those attending Saturday through the Culinary Connection Pass will have the opportunity to earn additional credits through ACF, ANFP, and CDR.
Do I Have to Be an AHF Member?
No.
The Culinary Leadership Academy is open to both members and non-members. You only need to be from a self-operated facility or community. That is the only requirement.
The registration fee is the same regardless of membership status.
Are Hotel and Flight Discounts Available?
Yes.
CLA participants may take advantage of the discounted hotel rates available through the AHF National Conference room block, along with negotiated travel discounts available to conference attendees. Discounted flight rates are also available on the hotel/travel page from United, Southwest, and Delta.
Can CLA Participants Join the Optional Activities?
Yes.
CLA attendees may participate in many of the optional conference activities, including:
- Decimal Place Goat Farm Tours
- Atlanta Trolley Tour & Tasting
- WeHero Bears Charitable Bear Stuffing & Decoration Activity
These activities offer additional opportunities to network, explore Atlanta, and connect with fellow attendees before the CLA officially begins.
What Should I Bring?
We encourage attendees to bring:
- A copy of their patient or resident menu
- A retail menu, if applicable
- Business cards or digital contact information
- Their top three operational or leadership challenges
Many sessions are designed around real-world challenges, making participant involvement an important part of the experience.
Are Scholarships Available?
Because the Culinary Leadership Academy is being offered at a special introductory rate for its inaugural class, scholarships are not available for CLA registration.
However, if you have already received an AHF National Conference scholarship and would prefer to attend the Culinary Leadership Academy, that scholarship may be transferred to another eligible member of your organization. Please contact the AHF team for assistance.
Additionally, Real Foodservice Rewards points may be applied toward Culinary Leadership Academy registration, including the Culinary Connection Pass.