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.
Why Should You Send Your Team
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
- Director of Dining Service
- Culinary Operations Manager
- Production Manager
- Kitchen Manager
- Lead Cook
- Culinary Coordinator
- Food & Beverage Director
- Food & Beverage Manager
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.