Speakers

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Session: Working Current Trends into Traditional Menus
Bio: Executive Chef Rocky Dunnam knew early on that he wanted to cook for a living. From his childhood days cooking in his grandmother’s kitchen, to his current position with the Bivins Foundations in Amarillo, Texas, Chef Rocky continues to feed his passion. Classically trained in French cuisine from Le Cordon Bleu and nurtured in resorts and restaurants across the Southwest, Chef Rocky knows how to remain current while staying true to classic tradition.

Session: From Soup to Nuts! The ABCs of Survey Success

Session: Teambuilding: TOGETHER We Win
Bio: Sylvia Escott-Stump is an internationally- known speaker. She has authored 8 editions of Nutrition and Diagnosis-Related Care and 5 editions of Krause’s Food and the Nutrition Care Process. At the Academy of Nutrition and Dietetics, she has served as President, Speaker of the House of Delegates, and first Chair of the Standardized Language task force. She is currently the Academy representative to the International Confederation of Dietetic Associations (ICDA). Her honors include the Academy’s Medallion Award, the Lenna Frances Cooper Lecture, and recognition in both North Carolina and Pennsylvania.

Session: Communicating in the Emotionally Intelligent Workplace
Bio: Sylvia Escott-Stump is an internationally known speaker. She has authored eight editions of Nutrition and Diagnosis-Related Care and five editions of Krause’s Food and the Nutrition Care Process. At the Academy of Nutrition and Dietetics, she has served as President, Speaker of the House of Delegates, and first Chair of the Standardized Language Task Force. She is currently the Academy representative to the International Confederation of Dietetics Associations (ICDA). Her honors include the Academy’s Medallion Award, the Lenna Frances Cooper Lecture, and recognition in both North Carolina and Pennsylvania. Escott-Stump earned two degrees from Indiana University of Pennsylvania, where she received the 1997 Distinguished Alumni Award. She received an honorary doctorate in 2013.

Session: How a Foodservice Department Design or Renovation Can Bring Value to the Operation
Bio: Greg Gorgone is the Culinary Design Consultant for DRS Foodservice Design. Greg is a former Chef Instructor at Johnson & Wales University with over 30 years of hospitality and foodservice experience. Greg’s passion is to help his clients achieve their objectives with process improvements and culinary-driven designs. His goal is to help health care take its foodservice program to a whole new level.

Session: Bringing Value to the Center of the Plate
Bio: Greg Gorgone is the Culinary Design Consultant for DRS Foodservice Design. Greg is a former Chef Instructor at Johnson & Wales University with over 30 years of hospitality and foodservice experience. Greg’s passion is to help his clients achieve their objectives with process improvements and culinary-driven designs. His goal is to help health care take its foodservice program to a whole new level.

Session: From Soup to Nuts! The ABCs of Survey Success

Session: Education Session & Case Study Nutrition Management of Pressure Ulcers: Positive Outcomes vs. Liabilities
Bio: Alison Licquia is the Chief Clinical Supervisor with Nutritious Lifestyles. She received her Bachelor of Science degree from the University of Connecticut, and completed her dietetic internship and Master’s degree at the State University of New York at Buffalo. Alison has worked with Nutritious Lifestyles since 2009, and has served as the facility dietitian for many long-term care facilities throughout Florida. She is currently providing behavioral nutrition services in the Greater Atlanta area. Along with field work, Alison provides support and guidance to her employees.

Session: From Soup to Nuts! The ABCs of Survey Success
Bio: Mary Maloney is a Government Analyst II and has worked as a supervisor and trainer for Florida for more than 27 years. She is a Registered Dietitian and Licensed Dietitian in the State of Florida. She has a Master’s degree in Public Health. Mary is a CMS (Centers for Medicare and Medicaid Services) Certified QIS (Quality Indicator Survey) Master Trainer, and a faculty member for the CMS QIS Basic Long-Term Care Training provided to all new surveyors nationally. She has held numerous leadership and board positions with district and state dietetic associations, and has co-authored professional journal articles and textbooks.

Session: From Soup to Nuts! The ABCs of Survey Success
Bio: Janet S. McKee is the president and owner of Nutritious Lifestyles, a group of about 75 RDs, LDs, DTRs, and CDMs that provide nutrition and foodservice consultations throughout the U.S. Janet has a Bachelor’s degree in Home Economics Education, and a Master’s degree in Nutrition, Foodservice and Institutional Management, both from East Carolina University. She is a national speaker and author. Janet’s areas of expertise include Nutrition, Geriatric Nutrition, Liability Reduction, MNT for Renal Disease and for Pressure Ulcers, and Cultural Dining Changes. Janet is a Board Certified specialist in Geriatric Nutrition, as well as a Diplomat with the American Professional Wound Care Association.