Education & Training

Clinicians CHEF Coaching

The Clinicians Culinary Health Education Fundamentals (CHEF) Coaching courses are designed for health care professionals and health and wellness coaches to deliver patient education emphasizing skills such as shopping, food storage, and meal preparation.  The goal is to empower patients and clients to make more home-cooked food in less time and enjoy healthy changes in their lives.  

This course is run in collaboration with the Institute of Lifestyle Medicine at Harvard Medical School.  For more information, including the syllabus, visit their website.

NOTE: Training graduates earn a Certificate of Completion in CHEF Coaching from the Institute of Lifestyle Medicine and this program is approved by Wellcoaches for 18 continuing coaching education credits.

One great program, two delivery options

Clinicians CHEF Coaching: the REMOTE

This 10-week program consists of five tele-classes and five remote small group practice sessions.

Tele-class Date options:

  • Wednesdays 8:00PM-9:30PM ET, biweekly from March 22 to May 17
  • Fridays 9:00AM-10:30AM ET, biweekly from March 24 to May 19

Remote Small Group Practice: 

The purpose of these sessions (limited to 6 participants per small group) is to (1) experience how to initiate culinary discussion using appreciative inquiry; (2) experience SMART culinary goal setting and follow-up; (3) practice how to provide culinary information following a coaching approach; (4) reflect on when and how to "switch hats" from the coach/facilitator to the culinary expert roles. 

Date options: 

  • Group 1 - Mondays 7:00-8:15PM ET, biweekly from March 27 to May 22 
  • Group 2- Tuesdays 12:00PM-1:15PM ET, biweekly from March 28 to May 23 
  • Group 3 - Wednesdays 8:00PM-9:15PM ET, biweekly from March 29 to May 24 
  • Group 4 - Fridays 9:00-10:15AM ET, biweekly from March 31 to May 26 

Note: at the time of registration, you will only be required to select your preferred small group date. You are not required to make a tele-class selection during the registration process.

Pricing: 

An 18-hour live, tele-class combined with structured practice. 

Early bird pricing: $845; cost will increase to $1,045 on March 1, 2017.

For more information or questions contact chefcoaching@instituteoflifestylemedicine.org

Cancellation Policy: 

Cancellations must be received in writing no later than  March 1, 2017  to receive a refund minus a $50 processing fee.  No refunds will be issued for cancellations received after March 1, 2017.

REGISTER HERE for the CHEF Coaching REMOTE program*
*Create account and then view classes under "Series Classes"

 

Clinicians CHEF Coaching: the HYBRID

This program consists of a full day onsite lectures and five remote small group practice sessions.

Onsite date options:

Remote Small Group Practice date options:

  • Group 1 - Mondays 7:00PM-8:15PM ET, weekly from July 17 to August 14 
  • Group 2- Tuesdays 8:30PM-9:45PM ET, weekly from July 18 to August 15 
  • Group 3 - Thursdays 9:00AM-10:15AM ET, weekly from July 20 to August 17 
  • Group 4 - Fridays 10:00AM-11:15AM ET, weekly from July 21 to August 18 

Pricing: 

Onsite component: Early bird pricing $295; cost will increase to $345 April 30th

Remote Small Group Pricing: $545

For more information or questions contact chefcoaching@instituteoflifestylemedicine.org

REGISTER HERE for the full day of learning

REGISTER HERE for the HYBRID small groups*
*Create account and then view classes under "Series Classes" select Culinary Health Education Fundamentals (CHEF) Coaching – The Basics

To obtain the Certificate of Completion, students must participate in the full day of learning (and CME credit!) at the June 8 conference, and participate in the subsequent five small group practice sessions.

Cancellation Policy: 

Cancellations must be received in writing no later than Monday July 3, 2017 to receive a refund minus a $50 processing fee.  No refunds will be issued for cancellations received after Monday July 3, 2017.

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