The Culinary Institute of America hosts regular conferences and programs aimed at instituting healthy change in all areas of food service, from fine dining to large chains, retailers and kids programs - even education of doctors and health professionals into practical and enjoyable healthy eating strategies.
Clinic Ole in Napa is working one on one to educate a growing population group afflicted with rapidly increasing diabetes rates.
Chef Scott Samuel
Chef Instructor
Culinary Institute of America
Scott Samuel is a chef -instructor
and the conference chef for The Culinary Institute of America at
Greystone. Chef Samuel also leads
the Greystone Gardens programs, which provides seed-to-table experiences for CIA students at the campus’ 2-acre garden. A
graduate of Washington State University’s hotel and
restaurant administration program, he apprenticed under Christophe DeGouix at
Gerard’s Relais de Lyon in Seattle and
under Thomas Keller at the French Laundry. Chef
Samuel worked in a number of kitchens and
was the original chef for
Seattle’s Brie & Bordeaux, a combination wine and
cheese shop and open-kitchen, 30-seat bistro. In 2000 he helped
open the Waterfront Seafood Grill and
later helped re-open the acclaimed Herbfarm in Woodinville, WA. Prior to
joining the CIA he taught at the
Seattle Culinary Academy and
through his own company, which provided private classes in clients’ homes.
(Napa Valley, CA)
Worlds of Healthy Flavors:
Bringing Together the Best of World Cooking and the Latest in Nutrition Research
Produce First!
American Menu Initiatives
Produce First! is a one-day invitation-only retreat immediately following Worlds of Healthy Flavors. Produce First strives to spark the imagination of chefs and foodservice operators in bringing produce front and center in new menu development. Drawing inspiration from the culinary traditions of the Mediterranean, Asia, and Latin America as well as from innovation across the United States, this program asks that instead of thinking about produce last in the menu development process that menu developers think of it first.
Healthy Kitchens, Healthy Lives:
Caring for Our Patients and Ourselves
Greystone Flavor Summit:
The Art of Flavor in the World of High-Volume, High-Quality Dining
The Greystone Flavor Summit, co-presented by the CIA at Greystone and Food Arts Magazine, is a three-day invitational leadership retreat that brings together each year a select group of top food and beverage directors, corporate and executive chefs and other experts in American foodservice to explore, discuss, and taste their way through a stimulating, critical set of flavor and related kitchen and dining management issues.
Healthy Flavors, Healthy Kids:
A National Initiative to Improve the Health of Children and Young People Through Food Education, Culinary Strategy and Flavor Insight
Kathy DeMaggio, RD, CDE
Community Health Clinic Ole
Director of Planning and Education
 |
| Kathy with her son and husband prepare thanksgiving |
I began my
career in hospital dietetics, the first few years in San Francisco and then
moved to Napa and started working at Queen of the Valley Hospital in 1982,
where I provided medical nutrition therapy and eventually specialized in
diabetes education. I also joined the new team working at the
Healthy Moms and Babies program in 1986.
After 15 years at Queen of the Valley, I was ready to expand into public health so moved into
a managerial position at the Solano
County Public Health Department, overseeing a team of Registered Dietitians who
provided diabetes education for underserved patients. After 10 years in Solano, I was pulled back to Napa to begin working
with the newly formed Children and Weight Coalition as well as Community Health
Clinic Ole and the Healthy Moms and Babies program again. After several years
of providing nutrition and diabetes education, I moved into management and am
now the Director of Planning and Education where I oversee the nutrition and
diabetes education programs in the clinic as well as three departments (Healthy
Moms and Babies, Case Management and Education,
and our Medical Records team). I
feel so very lucky to be working at Clinic Ole at this time and am especially
lucky to be working with our new CEO, Tanir Ami and all of the wonderful
providers and staff.
About Clinic Ole
Community
Health Clinic Ole (Clinic Ole) was founded in 1972 to provide health care to
the resident and migrant agricultural workers in Napa County. With no County
hospital and no County-provided primary health services, these low-income,
uninsured individuals had nowhere to go for affordable health care. We began
providing health services with volunteer physicians and staff from St. Helena
and Queen of the Valley Hospitals in a small room above La Luna Market in
Rutherford. Today, Clinic Ole is a Federally Qualified Health Center (FQHC) and
the only not-for-profit community clinic in the County. We provide health care
to 25,000 patients annually. We charge for services on a sliding fee scale,
based on federal poverty guidelines. We provide primary and preventive medical
care, including behavioral health services. In addition to our main clinic in
the Napa Valley Vintners Community Health Center (Napa), we have medical
clinics in St. Helena and Calistoga. We also provide weekly clinics at Napa’s
two homeless shelters and we oversee a clinic for students at Napa Valley
College.
1141 Pear
Tree Lane, suite 100
Napa CA 94558
707-252-6541
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