Frequently Asked Questions
- What are the registration deadlines?
The early-bird registration deadline is August 31. Advanced registration ends November 15. This conference sells out every year. If you want to guarantee your spot and get the best registration rate, we encourage you to register as early as possible. Once all spots are filled, we start a waiting list, but very few people are moved from the waiting list each year.
- When does the 2018 conference officially begin and end?
The conference begins each year on a Thursday at 4 p.m. and concludes on Sunday by 2:30 p.m. The 2018 conference dates are Thursday, February 8 through Sunday, February 11.
- What if the workshop or kitchen session I wanted to sign up for is no longer listed?
If the workshop or kitchen session is no longer listed, it means it is sold out. Attendees will have the opportunity to trade workshop and hands-on kitchen session tickets on-site. More information about this option is provided when you arrive on campus for on-site registration.
- Is there a workshop wait list?
No, there are no waiting lists created for workshops. If your first choice workshop is not available, check back often, as people frequently change their workshop selections in the weeks leading up to the conference. You may also be able to attend the workshop on a standby basis; more information about this option is provided when you arrive on campus for on-site registration.
- Can I pay with a purchase order or credit card?
You can pay for your full conference registration with a credit card. You can also pay for pre-conference activities and your onsite parking pass with a credit card. If you need to pay by check or purchase order, please contact Caitlin Petrucelli at firstname.lastname@example.org.
- Are all sessions included in the conference fee?
The conference registration fee covers all general conference sessions, meals, and the one kitchen session and two workshops you sign up for. The only activities not included in this are pre-conference activities (the knife skills class and the winery tours) or an onsite parking pass.
- What is not covered in the conference fee?
The only activities not included in this are pre-conference activities (such as winery tours) or an onsite parking pass.
- Is there a group discount?
Groups of five (5) or more attendees registering together are eligable for a 10% discount. This special discount will automatically be applied during the registration process.
- I've already registered but cannot attend. Can I cancel or transfer my registration?
Up to 80 days in advance of the conference (November 21, 2016), we will accept a conference cancellation and refund all but a $225 administrative processing fee. Between 79 and 35 days prior to the start of the conference (November 22, 2016 - January 5, 2017), we will refund 50% of your conference fee. Unfortunately, there are no refunds or substitutions possible within 34 or fewer days (after January 5, 2017) before the start date of the conference. This is due to the complex nature of workshop registration and meal planning that must take place in advance. We appreciate your cooperation and understanding in this matter. Cancellation policies are "for any and all reasons."
- Who should attend the conference?
Healthy Kitchens, Healthy Lives is ideal for healthcare and culinary professionals who are interested in learning the latest nutrition science combined with strategies for selecting, preparing, and enjoying a variety of health-promoting foods and beverages.
The conference is intended for:
- Physicians from all specialties
- Physician assistants, nurses, and nurse practitioners
- Registered dietitian nutritionists
- Occupational and physical therapists, exercise physiologists, and other allied healthcare professionals
- Insurance and hospital executive directors
- Foodservice executives, executive chefs, and those responsible for foodservice within hospitals, K-12 programs, college and university campuses, retirement and assisted-living communities, nursing homes and military facilities
- Mental health providers
- Nutrition and wellness educators, counselors, and consultants
- What will I learn at this conference?
You will learn the latest discoveries in nutrition science along with strategies for shopping for, selecting, and preparing a wide variety of healthy foods and beverages. Click here for more information about topics covered in this conference.
- Can I get continuing education units (CEUs) by attending?
Yes, complete information on continuing education credits are available here.
- Where do I pick up my name badge?
You will receive your conference name badge during on-site registration at the CIA.
- Are there accommodations for special needs at the conference?
Conference activities are held at The Culinary Institute of America at Greystone, a historic winery building. The main building has an elevator and is wheel chair accessible. Guests with specific dietary needs can provide this information when registering for the course and the CIA will try to accommodate those needs the best it can during the conference.
- Is there free Wi-Fi throughout the Greystone campus?
Yes, Wi-Fi is available at Greystone.
- Will sessions and presentations be available for viewing after the conference?
Yes, all conference PowerPoint presentations and most recipes are available as PDF files on this website for two years. Click here to access the password protected conference materials.
- Where should I stay during the conference?
There are a wide variety of hotels, resorts, and bed & breakfasts available in the Napa Valley. Conference attendees should book their hotel accommodations as early as possible. More information on housing options is available here.
- How do I get there?
The Culinary Institute of America at Greystone is located in St. Helena, CA, which is located in the heart of the Napa Valley about two hours north of San Francisco. Healthy Kitchens, Healthy Lives conference attendees are encouraged to rent a car while visiting the Napa Valley. There are limited options for public transportation, including taxis. The CIA’s address is 2555 Main Street, St. Helena, CA 94574.
- Where should I park?
Unless you buy an onsite parking pass, you will need to park at the offsite parking lot and ride the shuttle to campus. Complete information on parking options and shuttle schedules are available here.
- What should I bring with me?
We recommend you bring the following items with you when attending Healthy Kitchens, Healthy Lives:
- A refillable water bottle (for use during the conference)
- A pen and paper (for taking notes) or a tablet computer, if you’re more tech savvy!
- Business cards (for networking with like-minded professionals)
- What should I wear?
We recommend business casual attire for the conference. When participating in hands-on kitchen sessions or the pre-conference knife skills course, you must wear full-length pants and flat, closed-toe shoes. Click here for more details about conference attire.
- Can I bring anyone with me?
Guests are not allowed into conference activities other than meals, and then only if a Spouse Meal Program ticket has been purchased. Details about the Spouse Meal Program are available here.
- Are meals provided at the conference?
Meals are provided as a part of your program as indicated in the program schedule. Your conference name badge will be your ticket to the meals included in the conference. You are responsible for making any arrangements for any additional meals during your stay, a suggested restaurant list is available here. The conference is completely full, so only pre-registered guests and/or spouse registrants may be accommodated for meals.
- Will we receive bottled water?
In an attempt to be environmentally conscious, we will not distribute drinking water in individual bottles. We suggest that you bring your own favorite water bottle to fill from the bubblers onsite so that you can stay hydrated throughout the meeting.
- What are the dates and locations for future conference?
Conference dates are set 12 - 14 months in advance. The conference is typically held in February at The Culinary Institute of America's Greystone campus.