Speakers

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Session: Food Allergy Workshop: Managing Food Avoidance Diets, Allergies, Intolerances and Gluten Free
Bio: Ronni Alica is a Registered Dietition from New Jersey. Her years as a food service director before working with food allergy food manufacturers has provided insight on the challenges we face daily. She is now a consultant dietitian in adult residential facilities, adult day care and substance abuse programs in addition to being a food production quality inspector fro the Gluten Intolerance group certifying gluten free foods.

Session: Emerging Culture Change Trends and Tips - Panel
Bio: Carmen Bowman is the owner of the consulting, training and public speaking business Edu-Catering: Catering Education for Compliance and Culture Change, turning her former role of regulator to educator. Carmen was a Colorado state surveyor for nine years and is a former policy analyst with CMS where she taught the national CMS Basic Surveyor Training Course. Carmen holds a Master’s degree in Healthcare Systesm with an emphasis in eldercare from Denver University. Her Bachelor’s degree is in Social Work and German from Concordia College in Moorehead, Minnesota.

Session: Changing Insitutional Culture with Little Money and Worry About Regulations
Bio: Carmen Bowman is the owner of the consulting, training and public speaking business Edu-Catering: Catering Education for Compliance and Culture Change, turning her former role of regulator to educator. Carmen was a Colorado state surveyor for nine years and is a former policy analyst with CMS where she taught the national CMS Basic Surveyor Training Course. Carmen holds a Master’s degree in Healthcare Systesm with an emphasis in eldercare from Denver University. Her Bachelor’s degree is in Social Work and German from Concordia College in Moorehead, Minnesota.

Session: Breakout Session: Guaranteeing Approval for Fulfilling Your Equipment Needs

Session: Panel Discussion - Budget Challenges for Todays FSDs
Bio: Shawn Bucher is a food service consultant for DM&A, the largest healthcare foodservice consulting firm in North America. Prior to joining DM&A, Shawn worked for restaurants, hotels, hospitals and grocery stores as a chef, consultant and culinary trainer. He has a love for culinary education and is a former chef instructor and the author of The First Timer’s series of cookbooks. He has an ongoing relationship with industry leading food service equipment manufacturers and works with both independent and national brands to develop, implement and improve recipes and operations.

Session: Emerging Culture Change Trends and Tips - Panel
Bio: Linda Bump is a registered dietitian and licensed nursing home administrator with a particular passion for resident directed dining. She has assisted four organizations through transformations to resident directed care, three of them through deep culture change into household living and dining. Linda has a Masters degree in Public Health; she is also a registered dietitian and has a certificate in long term care administration.

Session: Chef Demo: Leading the Way with a Love for Food and a Passion for Service
Bio: Derrick Davenport is the 2014 Team Captain for the United States Army Culinary Arts Team (USACAT) which is the military branch of American Culinary Federation (ACF) Team USA and he will compete for the USACAT at the Culinary World Cup in Luxembourg this fall. He was the 2013 Armed Forces Chef of the Year and 2012 Enlisted Aide of the Year. He has served in the United States Navy as a Culinary Specialist for 13 years.

Session: Panel Discussion - Budget Challenges for Todays FSDs
Bio: Greg Gorgone is a former Chef Instructor with Johnson and Wales University and former healthcare Food Service Director. Greg has 30 years of food service management experience including over 20 years in hotels and restaurants. Currently, Greg is a consultant, working on a national basis helping healthcare operations increase revenues, food quality and service.

Session: Breakout Session: Best Practices for Growing Your Revenue Without Increasing Labor & Operating Costs
Bio: Greg Gorgone is a former Chef Instructor with Johnson and Wales University and former healthcare Food Service Director. Greg has 30 years of food service management experience including over 20 years in hotels and restaurants. Currently, Greg is a consultant, working on a national basis helping healthcare operations increase revenues, food quality and service.

Session: Chef Demo: The Physiology of Taste! Creating Lasting Taste Memories for Seniors
Bio: Richard Hoelzel, Corporate Chef with Morrison Senior Living, a member of the Compass Group, has over 30 years of industry experience. Chef Hoelzel has been in the Healthcare and Senior Living industry for the past 15 years ensuring the delivery of great food, creating passion and taste memories for both residents and their families.