Indicate below how we can help your community.
A Culinary Coach representative will be in touch within 24 hours.
Every meal sends a message and when it’s handled well, your dining program will differentiate your brand, increase resident and employee retention, and win over new prospects.
The Culinary Coach program combines the art of food and hospitality with a focus on business success. We help organizations to bring their dining services in house, turn around troubled programs and create brand new programs.
Menus
What we eat every day defines us. It’s not only regional, but it’s personal, from our families. The traditional options available to retirement and health services communities are canned menus and recipes that tend to veer toward medical requirements or food contractor menus that rely heavily on processed products.
Recipes
Where are all the culinarians? Many of them have changed careers and are working in management jobs or other areas. Why? Because this business is hard. The Culinary Coach has developed a set of recipes that anyone can cook and yet, they’re upscale, fresh and delicious.
Training
If there’s a yard stick, you can measure it. Training materials are critical to operating a successful dining program. When your team knows what to expect and have been trained, there becomes tangible check points for success and coaching. The Culinary Coach offers process, procedures and coaching to help you get the best out of your team.
Dining Program Evaluation
When you don’t know where to start, an evaluation is a good first step. This is an abbreviated engagement that results in a report and presentation. The Culinary Coach team assesses every aspect of your dining program from kitchen equipment, compliance, cooking techniques to customer service.
Culinary Coach has everything you need to manage dining in-house.
Modern Cycle Menus • Easy-to-Follow Recipes • BOH & FOH Training • Training Materials • Acting Dining Director • ACF Certification • 24X7 Culinary Support • Garden-to-Table • Dining with Dignity —Memory Care —Skilled Nursing —Assisted Living • New Dining Concepts • Program Turn Arounds
Mike Peacock
Executive Chef
Mike’s passion for cooking and experimentation began in childhood and led him to a life-long career that has spanned almost 30 years, and his vast experience includes positions as Executive Chef, Culinary Director, Event Coordinator, Private Chef, and Cooking Instructor.
Randi Saeter
Culinary Coach, MBA, RD, LNHA
Randi Saeter has served senior living communities for over 20 years in different roles. Randi is the driver of menu software implementation for skilled nursing, assisted living and memory care and the coaching of dietitians and staff in different departments.
Scott Daniels, CEC, CCA, AAC
Vice President of Culinary and Operations
Scott is an award-winning Chef and Hospitality professional, recognized by the American Culinary Federation as both a Certified Executive Chef and a Certified Culinary Administrator. He is also a Mobil 4-Star Award recipient and a three-time recipient of Wine Spectator’s Award of Excellence.
