| Thursday, November 21
The Efficient Chef: Maximizing Your Kitchen Potential Discover strategies to optimize your kitchen workflow and unleash your inner chef! Learn effective cooking preparation techniques when using multiple kitchen appliances, ensuring smooth and efficient operations. Get time management skills to streamline your cooking process, reducing stress and increasing output. Expect practical tips and expert insights to help you maximize your kitchen efficiency. Presented by: Gregory Williams, CEC, MBA, San Antonio Food Bank Plant-Forward Menus: A Guide to Successful Integration There's never been a better time to add more plant-based options to your program's menu! Discover how to identify the health and environmental benefits of eating and serving plant-based foods. Learn how to source, prepare, and successfully market plant-based options. Get free resources to create more plant-forward menus. Presented by: Kate Jarvis, The Humane Society of the United States Adapting Menus for Special Diets Are you wondering how to navigate food allergies and create safe meals for the children in your care while participating in the CACFP? Learn the differences between various types of special diets and how to prepare these foods to meet CACFP guidelines. Know what a meal modification is, how to serve modified meals, and how to navigate through meal modification scenarios. Presented by: Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association Flavorful Cooking Using Herbs and Spices Are you wondering how to navigate food allergies and create safe meals for the children in your care while participating in the CACFP? Learn the differences between various types of special diets and how to prepare these foods to meet CACFP guidelines. Know what a meal modification is, how to serve modified meals, and how to navigate through meal modification scenarios. Presented by: Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association Menus on Your Mind? Ask Us Anything Still have pressing questions about menu planning? Get your answers from the experts in our speed round of Q&A. We'll address as many questions as possible, share essential resources, and equip you with all the tools you need to kickstart your menu planning journey. Presented by: Lisa Mack, National CACFP Sponsors Association Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association Jami Rokala, MS, RDN, LD, CLC, CMP, CCNP, Headwaters Nutrition Counseling
On-Demand Sessions Beyond Beginners: Next Level Menu Planning Navigating the complexities of developing a CACFP menu can often be overwhelming and confusing. What crucial information should you include on the menu to be in compliance? Do you include ounce equivalency, serving size, or both? Moreover, are there specific documents you should maintain while planning your menu? Learn how to create menus stress-free while meeting CACFP requirements. Presented by: Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association Crediting Recipes in the CACFP Maybe you love to develop delicious recipes, or a parent has shared one of their family favorites, but you are not sure how to make it creditable in the CACFP. Learn key tips and methods on how to evaluate recipes to ensure they are #CACFPCreditable as we guide you through our recipe crediting worksheet. Presented by: Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association Crediting Recipes for Centers Now that you've watched "Crediting Recipes in the CACFP," we'll go a step further and apply what we know about crediting recipes for centers. Learn how to evaluate and scaleup recipes while ensuring they are CACFP creditable. Become confident in developing your own #CACFPCreditable recipes to make and serve to those in your care. Presented by: Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association Culturally Receptive Meals News flash! One of our little ones may be a new arrival from Afghanistan or a returnee in their second year with us whose parent(s) hail from Guatemala. Move over Sloppy Joe and Frittata, we want Lavash and Rellenitos too. What better way could there be to learn about other cultures than with food? Presented by: Kent Williamson, Children's Aid New York City | 
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