Senior Dining Association upcoming events

Webinar: Lessons Learned: Bringing Cook-to-Order Dining to Higher Levels of Care (Wednesday, August 05, 2026)

Wed, 05 Aug 2026 19:00:00 GMT

At The Chesapeake in Newport News, VA, leadership set out to reimagine dining in higher levels of care through two new cook-to-order concepts. Pier 57, a major transformation in Assisted Living, introduced a fresh, restaurant-style experience with an added display cooking studio and private dining room. In 2025, The Galley opened in the Health Care neighborhood, offering open display cooking and elevated amenities for both long-term and short-term guests. With more than $24 million invested since 2018, The Chesapeake is redefining what exceptional dining looks like across all levels of support.

Takeaways:

How strong planning, vision, and partnerships create forward-thinking dining venues.
Key do’s and don’ts from real-world projects that save time, money, and headaches.
Why shifting from a “dietary” mindset to a true dining and hospitality model transforms perception, boosts satisfaction, and even creates demand — including a waiting list for Assisted Living.

Speaker: David Loop, Executive Director with The Chesapeake

CEU Certificate of Attendance available for webinar attendees.

The Culinary Leadership Series (Tuesday, September 15, 2026)

Tue, 15 Sep 2026 18:00:00 GMT

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.

Why Attend

By the end of the series, participants will have practical tools to:

Improve plate presentation
Strengthen consistency across shifts
Coach cooks more effectively
Build pride and ownership in the kitchen
Improve IDDSI meal presentation
Create better daily execution

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:

Executive chefs
Sous chefs
Culinary managers
Lead cooks
Rising culinary leaders
Dining leaders who support culinary training and execution

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:

Learn how color, height, balance, and contrast can improve plate appeal and resident perception.
Understand how to use proteins, vegetables, starches, sauces, and garnishes to create stronger visual impact.
Build simple plate presentation standards that cooks can repeat during real service.

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.

Key Takeaways:

Identify the common causes of inconsistent execution.
Build repeatable standards for prep, cooking, plating, and service.
Coach the team in a way that improves consistency without blame.

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.

Key Takeaways:

Teach cooks to think about quality, timing, and resident experience.
Identify team members with leadership potential.
Give cooks small leadership responsibilities that build confidence and ownership.

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.

Culinary Demo:

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.

Key Takeaways:

Learn practical ways to make IDDSI plates look more intentional, colorful, and appetizing.
Understand how to improve presentation while still following required texture and testing standards.
Build simple plating standards that help cooks serve modified textures with more consistency and pride.

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.

The Culinary Leadership Series (Tuesday, September 22, 2026)

Tue, 22 Sep 2026 18:00:00 GMT

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.

Why Attend

By the end of the series, participants will have practical tools to:

Improve plate presentation
Strengthen consistency across shifts
Coach cooks more effectively
Build pride and ownership in the kitchen
Improve IDDSI meal presentation
Create better daily execution

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:

Executive chefs
Sous chefs
Culinary managers
Lead cooks
Rising culinary leaders
Dining leaders who support culinary training and execution

What You Will Learn

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

Culinary Demo:

Key Takeaways:

Learn how color, height, balance, and contrast can improve plate appeal and resident perception.
Understand how to use proteins, vegetables, starches, sauces, and garnishes to create stronger visual impact.
Build simple plate presentation standards that cooks can repeat during real service.

Session 2: Same Plate, Every Shift Mastering Consistency

Tuesday, September 22, 2026 | 2:00–3:00PM EST | 1:00 - 2:00PM CST

Key Takeaways:

Identify the common causes of inconsistent execution.
Build repeatable standards for prep, cooking, plating, and service.
Coach the team in a way that improves consistency without blame.

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.

The goal is to help chefs create a stronger bench of future sous chefs, lead cooks, and culinary leaders.

Key Takeaways:

Teach cooks to think about quality, timing, and resident experience.
Identify team members with leadership potential.
Give cooks small leadership responsibilities that build confidence and ownership.

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

Culinary Demo:

Key Takeaways:

Learn practical ways to make IDDSI plates look more intentional, colorful, and appetizing.
Understand how to improve presentation while still following required texture and testing standards.
Build simple plating standards that help cooks serve modified textures with more consistency and pride.

About the Speakers

Chef Darin Leonardson with Transformed Culinary Solutions

Kim Watson with Aspire Senior Solutions

Cancellation:

No-Shows: Refunds will not be issued to participants who do not attend the training.

The Culinary Leadership Series (Tuesday, September 29, 2026)

Tue, 29 Sep 2026 18:00:00 GMT

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.

Why Attend

By the end of the series, participants will have practical tools to:

Improve plate presentation
Strengthen consistency across shifts
Coach cooks more effectively
Build pride and ownership in the kitchen
Improve IDDSI meal presentation
Create better daily execution

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:

Executive chefs
Sous chefs
Culinary managers
Lead cooks
Rising culinary leaders
Dining leaders who support culinary training and execution

What You Will Learn

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

Culinary Demo:

Key Takeaways:

Learn how color, height, balance, and contrast can improve plate appeal and resident perception.
Understand how to use proteins, vegetables, starches, sauces, and garnishes to create stronger visual impact.
Build simple plate presentation standards that cooks can repeat during real service.

Session 2: Same Plate, Every Shift Mastering Consistency

Tuesday, September 22, 2026 | 2:00–3:00PM EST | 1:00 - 2:00PM CST

Key Takeaways:

Identify the common causes of inconsistent execution.
Build repeatable standards for prep, cooking, plating, and service.
Coach the team in a way that improves consistency without blame.

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.

The goal is to help chefs create a stronger bench of future sous chefs, lead cooks, and culinary leaders.

Key Takeaways:

Teach cooks to think about quality, timing, and resident experience.
Identify team members with leadership potential.
Give cooks small leadership responsibilities that build confidence and ownership.

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

Culinary Demo:

Key Takeaways:

Learn practical ways to make IDDSI plates look more intentional, colorful, and appetizing.
Understand how to improve presentation while still following required texture and testing standards.
Build simple plating standards that help cooks serve modified textures with more consistency and pride.

About the Speakers

Chef Darin Leonardson with Transformed Culinary Solutions

Kim Watson with Aspire Senior Solutions

Cancellation:

No-Shows: Refunds will not be issued to participants who do not attend the training.

The Culinary Leadership Series (Tuesday, October 06, 2026)

Tue, 06 Oct 2026 18:00:00 GMT

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.

Why Attend

By the end of the series, participants will have practical tools to:

Improve plate presentation
Strengthen consistency across shifts
Coach cooks more effectively
Build pride and ownership in the kitchen
Improve IDDSI meal presentation
Create better daily execution

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:

Executive chefs
Sous chefs
Culinary managers
Lead cooks
Rising culinary leaders
Dining leaders who support culinary training and execution

What You Will Learn

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

Culinary Demo:

Key Takeaways:

Learn how color, height, balance, and contrast can improve plate appeal and resident perception.
Understand how to use proteins, vegetables, starches, sauces, and garnishes to create stronger visual impact.
Build simple plate presentation standards that cooks can repeat during real service.

Session 2: Same Plate, Every Shift Mastering Consistency

Tuesday, September 22, 2026 | 2:00–3:00PM EST | 1:00 - 2:00PM CST

Key Takeaways:

Identify the common causes of inconsistent execution.
Build repeatable standards for prep, cooking, plating, and service.
Coach the team in a way that improves consistency without blame.

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.

The goal is to help chefs create a stronger bench of future sous chefs, lead cooks, and culinary leaders.

Key Takeaways:

Teach cooks to think about quality, timing, and resident experience.
Identify team members with leadership potential.
Give cooks small leadership responsibilities that build confidence and ownership.

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

Culinary Demo:

Key Takeaways:

Learn practical ways to make IDDSI plates look more intentional, colorful, and appetizing.
Understand how to improve presentation while still following required texture and testing standards.
Build simple plating standards that help cooks serve modified textures with more consistency and pride.

About the Speakers

Chef Darin Leonardson with Transformed Culinary Solutions

Kim Watson with Aspire Senior Solutions

Cancellation:

No-Shows: Refunds will not be issued to participants who do not attend the training.

SDA & LeadingAge NC Hospitality Summit for Operators (Thursday, October 08, 2026)

Thu, 08 Oct 2026 12:30:00 GMT

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

Hosted by the Senior Dining Association and LeadingAge North Carolina, this one-day summit brings together senior living professionals, dining leaders, and industry partners for meaningful conversations and actionable takeaways. The agenda will spotlight dining innovation, workforce development, and leadership growth—focusing on strategies that strengthen culture, inspire teams, and elevate the hospitality experience across communities.

Meals

We will serve continental breakfast, lunch and snacks.

Who Should Attend

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.

SDA & LeadingAge NC Hospitality Summit to Exhibit & Sponsor (Thursday, October 08, 2026)

Thu, 08 Oct 2026 12:30:00 GMT

Exhibit & Sponsor 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

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

2 Complimentary registrations
Participation in all sessions & meals
6ft Display table in the Industry Partner Showcase
Logo placement on event marketing materials
Verbal recognition during the event
Post-event registration list

Payment

We accept Visa, MasterCard & American Express.

Cancellations & Refunds