Senior Living Culinary and Nutrition Summit



The Culinary and Nutrition Summit for Retirement Living and Long Term Care Professionals


We are excited to continue this new hands-on program for professionals in the nutrition and culinary fields of retirement and long term care living. This boutique-like summit will provide educational sessions and cooking demonstrations on current and innovative content. Let’s better our seniors food and dining experience together!

Who Should Attend?
Dietitians, Chefs, Managers, Supervisors, culinary/ nutrition teachers, students.

When you register for this program, you also get the following benefits: continental breakfast, buffet lunch, option to attend keynote sessions, access to the exhibit hall, and an invitation to attend the Tuesday night Happy Hour followed by the After Party.


  • All sessions will take place at the Toronto Congress Centre, South Building (TCC, SB).
  • Specific session rooms will be provided via the onsite program, unless otherwise stated below.
  • CSNM Continuing Education Points will be offered: 8 CSNM Continuing Education Points for both days, or 4/per day
  • Delegates are welcome to attend both LTC and Retirement Culinary & Nutrition Summit sessions



Thank you to the Culinary Session Supporters

Tuesday, April 4, 2017

10:45 am – 11:45 am
As children we all got excited getting a “Happy Meal” at McDonalds. Nothing was better than that special food and toy treat in that bright red box. In this presentation Carol will show you how to bring those happy feelings back into the dining experience and make each and every meal a “Happy Meal”. The seniors we serve deserve an experience that respects their dignity, offers them choice and brings them joy. So join Carol as she shares her experience, creativity and innovate ideas with you. Take away ideas that can be simply and immediately implemented in your homes. You will leave this session motivated and empowered to set up systems in your facility that make people HAPPY!
Waxman 1

12:00 pm – 12:30 pm
When dining, we always take the first bite with our eyes. Therefore the properly plated and garnished plate will set the tone of the meal. If a plate of food does not look appealing the person eating already has the mindset that they will not enjoy eating it, and in some cases, may even refuse to take the first bite. By combining attractive plate presentation techniques with functional garnishing, the plates of food we serve everyday can transform into a work of art that we can all feel proud to present. By using the B.U.F.F. principles, we ultimately enhance the dining experience for our residents, leading to increased intake and overall satisfaction
Trade Show Floor Culinary Stage

1:00 pm – 1:30 pm
Chef James of Maple Leaf foods will demonstrate how you can easily create a variety of simple, delicious recipes using your favourite product in different applications. Come prepared to sample excellent cost effective recipes and gather ideas you can bring back to your homes for your residents to enjoy
Trade Show Floor Culinary Stage

2:00 pm – 3:00 pm
Traditionally, long term care homes will offer multiple therapeutic diets and nutritional supplements to improve the nutritional status of their residents. The special food items and supplements required for this approach adds costs to the food service department and may not have the desired positive outcomes for residents. This presentation will discuss how streamlining menus by liberalizing diets and using fortified foods can assist to improve the nutritional status and quality of life of seniors in long term care. Delegates will then have an opportunity to learn implementation strategies and discover how to apply these principles to new menu ideas, recipes and cost saving strategies.
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3:00 pm – 4:00 pm
This session will introduce the International Dysphagia Diet Standardisation Initiative (IDDSI) and discuss the importance of  a global “common language” for dysphagia diets.  The IDDSI framework will be presented and the process and rationale behind various aspects of the framework will be described.  Strategies for implementation will be outlined along with updates on current and future implementation initiatives across Canada.Cindy Steel, RD and Jenn Burnett from Nestlé Health Science, platinum sponsors of IDDSI, will join Janice to facilitate a hands on workshop with the objective of giving the participants a chance to understand and practice the IDDSI syringe test to measure thickened fluids.
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Wednesday, April 5, 2017

10:30 am – 11:30 am
It is important to remember that Retirement is a business, a business FOR people. Join Chef Janet Burnup as she shares her story and experience as a successful Chef in many industries. Not only will Janet share her story, but she will review budgets, marketing strategies and how to really connect with the needs of your residents. This presentation will inspire you to manage the practical but lead with passion for food, producing a high quality product for your residents
Waxman 1
11:35 am – 12:05 pm
Who better than Campbell’ Foodservice, a leading manufacturing partner for the senior living industry, to present on Soups.  They will showcase a range of menu solutions and recipes balancing culinary inspiration and comfort foods to satisfy food service operators and resident’s needs.  Their product portfolio includes a full range of prepared and scratch soup recipes, entrees, beverages and specialty products such as texture modified foods.  Come prepared to enjoy a sampling of savoury soups guaranteed to warm you up.
Trade Show Floor
Culinary Stage

12:25 pm – 12:55 pm
Daryl, the corporate chef and owner of DN Hospitality, will be leading you through a culinary tour of the new and exciting “fresh” ideas when cooking for seniors. Daryl will be discussing, different menu options, the use of the local produce through farms and farmers markets, and specialty menus throughout the year. This is a passion of Daryl’s as he was part of the opening team of Canada’s first farm to table restaurant ‘On the Twenty’ in Jordan, Ontario. He will be offering some great tips and tricks of sodium and sugar reduction without the loss of flavor or creativity
Trade Show Floor
Culinary Stage


1:00 pm – 2:00 pm
We all enjoy a great meal, and a great dining experience, so why should we strive for anything less for our Seniors? Today’s operators are so busy “keeping up” they are bogged down in the daily routine. In this presentation we will review the top 10 things you can start to do tomorrow to enhance your residents’ dining experience, all the time staying on budget and on task. We will explore food production, preparation, procurement, staffing, delivery of meals, plate presentation, etc. opening minds to new possibilities. In addition, we will explore opportunities to use innovative technologies to enhance your Residents’ dining experience
Waxman 1
2:00 pm – 3:00 pm
Gary McBlain is an enthusiastic advocate for excellence in Seniors Food Service. In this timely presentation he will share his data and research on how to improve Resident Satisfaction through Advanced Lead Measures. By capturing and addressing, in a quantitative way, residents’ concerns related to food quality, food temperatures and meal service he will share innovative ways to help ‘perfect’ the service you provide to your residents. Improved Service = Increased Satisfaction = Happy Residents = More Happy Residents
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Thank you to our Culinary Stage Supporters: