Director of Culinary Operations & Corporate ChefThe Johns Hopkins Health System Dusty Cooper, MBA, CEC, is the Director of Culinary Operations & Corporate Chef for the Johns Hopkins Health System, supporting six healthcare campuses in patient services, retail, catering, and future development. Her primary goals are to create food that...
Sarah Wechsler is a Culinary Nutrition Analyst for the Johns Hopkins Health System. She is a registered dietitian with 14 years of experience in food service, specializing in technological programs and solutions, marketing, food allergies and training. Sarah supports the six-hospital health system through CBORD administration, order guide management and...
Robin is the assistant vice president for the Nutrition Services service line at Intermountain Healthcare. In this role, she oversees the culinary services and clinical nutrition operations for 26 hospitals, 5 retail sites, and 200+ clinics. As a registered dietitian, she is a passionate advocate for the provision of high-quality...
Christopher Voorman is a graduate from Johnson and Wales University with a Bachelor's in Culinary Nutrition and completed his Registered Dietitian internship at Montclair State University. He spent 5 years at JFK Medical center in Edison NJ as a Dietitian and their Executive Chef. The last 6 months at JFK...