Product shortages and supply challenges have been an unfortunate reality. Grab a cup of a coffee and join us to hear how Chef Dusty Cooper, Director of Culinary Operations at Johns Hopkins Health System, has partnered with vendors to add flexibility to their patient menus! Menu Flexibility gives Johns Hopkins the ability to pivot if unexpected shorts occur without having to take the time to arrange an acceptable substitute item.
Speakers:
Matt Obergfell, Non-Commercial Business Development Manager, Hormel Foods to provide brief insights into the current markets to help aid in your menu flexibility. Matt will moderate our Coffee Talk. Matt actively participates on AHF's membership committee.
Dusty Cooper is currently the Director of Culinary Operations at Johns Hopkins Health System with previous experience at UC Santa Barbara as a Senior Executive Chef. Dusty holds a bachelor degree in Culinary Management from Le Cordon Bleu College of Culinary Arts in Scottsdale and is currently working on her MBA from Johnson and Wales. She has earned certification from the American Culinary Federation as a Certified Executive Chef. Graduated from Le Cordon Bleu College of Culinary Arts in 2016.
Learning Objectives: