Complimentary SDA Member Chat
Building a Dining Culture Across Four Communities
How do you take successful ideas from one community and turn them into a stronger organization-wide dining culture?
Join Harris Ader for a live conversation with Chef Eric Nooe, Corporate Executive Chef at ThriveMore and a 2026 Corporate Dining Executive of the Year. With more than 20 years of hospitality experience, Eric is known for combining culinary creativity, resident engagement and strong operational leadership.
After transforming the dining culture at Brookridge, Eric was promoted to lead menu development, team training, operational consistency and dining innovation across all four ThriveMore communities.
Eric will discuss opening new dining venues, implementing an organization-wide point-of-sale system, strengthening culinary standards and turning resident feedback into meaningful improvements. He will also share how he mentors culinary teams, balances consistency with local creativity and improves financial performance without sacrificing quality.
Complimentary Webinar
How Are Dining Leaders Actually Using AI?
AI is showing up everywhere, but what does it really look like inside a senior living dining operation?
This panel brings together dining leaders who are actively experimenting with AI and using it in practical ways to support their teams and operations. Panelists will share where AI is helping them save time, improve communication, develop menus, analyze food cost, create training, respond to resident feedback, prepare reports and solve everyday operational challenges.
The conversation will focus on real examples, lessons learned, what has worked, what has not, and where leaders still believe the human touch matters most. Attendees will leave with fresh ideas, practical applications and a better understanding of how their peers are beginning to use AI today.
Panelists:
Chad Lauderbaugh, Director of Culinary, The Sharon at SouthPark
Gary McBlain, National Director of Culinary Services, Amica Senior Lifestyles
Moderator:
Harris Ader, CEO/Founder, Senior Dining Association
Senior living kitchens are being asked to do more than ever, deliver restaurant-quality meals, maintain consistency across teams, elevate modified texture dining, and lead with confidence in a fast-paced, high-expectation environment. At the same time, many culinary leaders are navigating staffing challenges, training gaps, and increasing pressure to improve resident satisfaction.
If you’re looking to sharpen your skills, strengthen your team, and bring fresh energy and consistency back to your kitchen, this series is built for you.
The Culinary Leadership Training Series is a 4-part live educational virtual experience designed specifically for executive chefs, sous chefs, culinary managers, and rising culinary leaders who want to elevate both their food and their leadership.
Through a powerful combination of culinary education, live demonstrations, leadership development, and real-world strategies, you’ll gain practical tools you can immediately apply helping you improve plate presentation, streamline execution, train your team more effectively, and deliver a consistently better dining experience for your residents.
In addition, this series provides a clear pathway for professional development, helping you build the skills, confidence, and leadership capabilities needed to grow into your next role and advance your culinary career within senior living.
By the end of the series, participants will have practical tools to:
Certificate of Completion
Participants who complete the full 4-part series will receive a Certificate of Completion from the Senior Dining Association.
Series Dates
Tuesday, September 15, 2026 The Art of the Senior Living Plate: Using Food Artistry, Color, and Presentation to Improve Perception
Tuesday, September 22, 2026 Same Plate, Every Shift: Mastering Consistency
Tuesday, September 29, 2026 Developing Cooks into Culinary Leaders
Tuesday, October 6, 2026 Improving IDDSI Plating: Making Modified Textures Look and Feel Like Hospitality
Time: 2:00–3:00PM EST | 1:00 - 2:00PM CST
Format: Live virtual education series
Includes: Culinary demos, leadership development, practical takeaways, and certificate of completion
Who Should Attend
This series is designed for:
What You Will Learn
Participants will learn how to improve plate presentation, strengthen consistency across shifts, develop cooks into stronger team members, and make IDDSI meals look more intentional, dignified, and appetizing.
This is not a basic cooking demo. It is a practical education series built around the real challenges culinary leaders face every day.
Session 1: The Art of the Senior Living Plate
Using Food Artistry, Color, and Presentation to Improve Perception
Tuesday, September 15, 2026 | 2:00–3:00 PM EST | 1:00 - 2:00PM CST
This session helps executive chefs and sous chefs rethink the plate as more than a meal. It is a first impression. Darin will teach practical food artistry principles that make everyday menu items look fresher, more balanced, and more intentional without adding unnecessary complexity to service.
Participants will learn how color, height, contrast, sauce placement, garnish, portion layout, and primary food color principles can improve the way residents see and experience food before the first bite.
Culinary Demo:
Darin will take a common senior living plate and show it in three stages: basic execution, improved execution, and elevated but realistic execution. The demo will highlight how simple visual changes can quickly improve the perception of the meal.
Key Takeaways:
Session 2: Same Plate, Every Shift Mastering Consistency
Tuesday, September 22, 2026 | 2:00–3:00PM EST | 1:00 - 2:00PM CST
Inconsistent execution is one of the biggest challenges in senior living kitchens. One cook plates beautifully, another rushes through service, and the resident experience changes from shift to shift.
This session helps executive chefs and sous chefs identify where consistency breaks down in prep, cooking, holding, plating, timing, and service. Participants will learn how to create simple, repeatable standards that help every cook execute the same menu item the same way.
Session 3: Developing Cooks into Culinary Leaders
Tuesday, September 29, 2026 | 2:00–3:00PM EST | 1:00 - 2:00PM CST
Strong kitchens are built when cooks begin to think beyond the task in front of them.
This session helps executive chefs and sous chefs develop cooks who take more ownership of quality, timing, communication, teamwork, and problem-solving. Participants will learn how to identify leadership potential on the line and give cooks small, meaningful ways to lead from their station.
The goal is to help chefs create a stronger bench of future sous chefs, lead cooks, and culinary leaders.
Session 4: Improving IDDSI Plating Making Modified Textures Look and Feel Like Hospitality
Tuesday, October 6, 2026 | 2:00–3:00PM EST | 1:00 - 2:00PM CST
Modified texture meals should never feel like an afterthought. This session helps executive chefs and sous chefs improve the appearance, consistency, and dignity of IDDSI meals while maintaining proper texture requirements and testing expectations. Participants will learn how to use color, shape, sauces, garnishes, portion balance, molds, and plate layout to make IDDSI meals look more intentional and appetizing.
Darin will demonstrate how to take a modified texture meal from basic service to a more thoughtful plate presentation. The demo will show how color contrast, shaped components, sauce work, portion balance, and clean plate layout can improve the visual appeal of IDDSI meals while still respecting texture requirements.
About the Speakers
Chef Darin Leonardson with Transformed Culinary Solutions
Chef Darin Leonardson is the President and CEO of Transformed Culinary Solutions and the founder behind Transformed Culinary Kits. With more than 30 years of culinary leadership experience, including work as a former Google culinary leader and guest chef with Holland America Line, Darin helps senior living, hospitality, and foodservice teams elevate dining through chef-driven training, menu development, operational excellence, and practical innovation. Based in Dallas, he is passionate about transforming everyday meals into meaningful moments through better food, stronger teams, and hospitality served with purpose.
Kim Watson with Aspire Senior Solutions
Kim Watson is the founder of Aspire Senior Solutions, bringing 30 years of clinical, operations, and leadership experience in the senior living industry. A Licensed Nursing Home Administrator, Certified CliftonStrengths Coach, and Organizational Development Process Consultant, Kim combines deep operational expertise with a strengths-based approach to help leaders and teams perform at their best.
Cancellation:
Cancellation: No refunds will be given for cancellations received 5 days prior of the start date (September, 10, 2026). Cancellations made due to unforeseen circumstances are reviewed on a case-by-case basis. email Kathie@seniordining.org to cancel your registration.
No-Shows: Refunds will not be issued to participants who do not attend the training.
Growing Culinary Leaders Across Communities
How does someone grow from a cook into a regional culinary leader—and then help others follow the same path?
Join Harris Ader for a live conversation with Chef Sarah Wagner, Regional Manager of Culinary Services at Delmanor and a 2026 Corporate Dining Executive of the Year.
Since joining Delmanor in 2003, Sarah has advanced from cook to sous chef, executive chef and regional leadership. She now supports culinary teams across multiple communities while maintaining high standards for quality, creativity, consistency and resident choice.
Sarah will discuss developing future leaders, introducing new dining concepts, using resident feedback to improve menus and implementing technology across communities. She will also share how Delmanor achieved resident satisfaction scores above 95%, reduced food costs and waste, and developed more than 10 team members into leadership positions.
Building a Workplace People Don't Want to Leave
Turnover continues to challenge dining operations, but retaining great employees takes more than better pay or occasional recognition. It requires a workplace where people feel respected, supported, connected and able to grow.
This panel brings together dining leaders to share what they are doing to create stronger team cultures and improve retention. Panelists will discuss leadership practices, communication, scheduling, recognition, career development, onboarding and the everyday experiences that influence whether employees stay or start looking elsewhere.
The conversation will focus on practical ideas that are working in real operations, including how leaders build trust, develop supervisors, create a sense of belonging, manage different generations and address workplace issues before they become turnover problems. Attendees will leave with new approaches they can use to strengthen engagement, improve culture, and build teams people want to be part of.
Daniel Spicer, Vice President of Dining Services, Agemark Senior Living
Brandon Kiefer, VP of Hospitality, Encore Healthcare Services
Matt Fredericks, Director of Culinary Experience, Sunnyside Communities
Leading Dining Through Change
How do you maintain quality, consistency and resident confidence when major construction disrupts dining operations?
Join Harris Ader for a live conversation with Nick Testa, Director of Dining Services at Glenmeadow and a 2026 Director of Dining Services of the Year.
Just six months after joining Glenmeadow, Nick began navigating a 16-month renovation that affected two of the community’s three major dining venues. He continually adjusted workflows while maintaining service through venue closures, holidays, special events and daily dining.
Nick will discuss leading teams through disruption, opening a new lounge, introducing a liquor program and training employees for new service expectations. He will also share how creativity, humor and thoughtful details help turn dining and community events into memorable experiences.
Senior Living Professionals Registration
Hosted by the Senior Dining Association and LeadingAge North Carolina
Location: The Pines at Davidson, 400 Avinger Ln, Davidson, NC 28036
Date: October 8, 2026
Time: 8:30am - 4:00pm ET
Meals
We will serve continental breakfast, lunch and snacks.
All Senior Living & Dining Professionals
Director of Dining, Executive Directors, Chefs, VPs of Dining and Operations, Managers and Supervisors should attend this event.
Attire
Fall Casual - Dress to learn, network, and have fun.
Continuing Education
A certificate of attendance will be provided to all event attendees upon request. 4.0 hours of continuing education credit for Nursing Home Administrators through the North Carolina Board of Examiners for Nursing Home Administrators and the North Carolina Division of Health Service Regulation for Adult Care Licensure.
Payment
We accept Visa, MasterCard & American Express.
Cancellations & Refunds
Written requests for cancellation must be received at kathie@seniordining.org no later than September 25, 2026. All cancellations received prior to September 25, 2026 will be refunded less a $25.00 administrative fee per registration. All cancellations received after September 25, 2026 will be non-refundable. Substitutions are encouraged.
Exhibit & Sponsor Registration
Position your brand in front of North Carolina’s senior living decision-makers at this one-day, high-impact event focused on dining, hospitality, and workforce innovation.
Sponsorship Includes
Disrupting the Status Quo Rethinking Dining and Service
Senior living dining has relied on familiar habits for decades, but many no longer serve today’s teams or residents. This panel brings together leaders willing to challenge long-held assumptions and share what they’ve changed on the ground. Through real stories and differing viewpoints, panelists will discuss what they’ve stopped doing, what they’re doing differently, and what’s delivering results in culture, service, and leadership.
Matthew Perez, VP of Hospitality, Transforming Age
Matthew Ross, Director of Operations, Delmanor Seniors Community
Dr. Milton McGowian, Chief Operating Officer, The Sharon at SouthPark
Building Culinary Ownership
How do you give cooks the freedom to create while maintaining quality, consistency and cost control?
Join Harris Ader for a live conversation with Mark Davies, Executive Chef at Cypress Glen and a 2026 Executive Chef of the Year.
Mark’s culinary journey has included serving as a chef aboard a nuclear submarine, graduating from Johnson & Wales University and competing nationally as a pitmaster. At Cypress Glen, he has used those experiences to develop a disciplined, creative and team-focused kitchen culture.
Mark will discuss mentoring without micromanaging, turning resident requests into successful menu items and using the Daily Chef Special to empower cooks, reduce waste and providing greater variety. He will also share how his team maintained high standards after moving into a smaller modular kitchen located across campus during a major expansion.
Attendees can participate through live polls and audience Q&A.
Developing Supervisors and Managers Before You Need Them
Strong supervisors and managers are rarely developed overnight. Waiting until a leadership position opens often leads to rushed promotions, limited preparation and talented employees being placed into roles before they are ready.
This panel will bring together dining leaders to share how they identify leadership potential and prepare team members for greater responsibility. Panelists will discuss mentoring, cross-training, stretch assignments, coaching and the essential skills new leaders need to manage people effectively.
The conversation will also explore how to create clear advancement pathways, build confidence in emerging leaders, and develop a stronger pipeline of supervisors and managers. Attendees will leave with practical ideas for building leadership readiness before the next opening occurs.
Dominick Patrevito, Culinary Services Support, Trilogy Health Services
Stacey Sheerin, Senior Regional Director of Dining Services, Charter Senior Living
Jennifer Moore, VP of Culinary Services, Presbyterian Communities of South Carolina
The Chef as a Community Leader
What changes when the chef becomes one of the most visible and engaged leaders in the community?
Join Harris Ader for a live conversation with Chef Brendan Krebs, Culinary Director at Taylor Glen and SDA’s 2026 Executive Chef of the Year.
With more than 35 years of foodservice experience, Brendan joined Taylor Glen during a pivotal period of growth and transformation. In his first year, he helped strengthen the team, improve resident satisfaction, and open two new dining venues, a storefront, and a memory care dining room.
Brendan will share how he leads beyond the kitchen by attending resident councils, communicating at town halls, collaborating across departments, mentoring employees, promoting from within, and providing cooking classes and ServSafe training.
This conversation will explore how an approachable, hands-on culinary leader can strengthen the entire community while creating memorable experiences for residents and employees.
The program includes live audience polls and Q&A and will be recorded for an SDA Member Chat Podcast episode.
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