AHF Coffee Talk: Menu Flexibility

Product shortages and supply challenges have been an unfortunate reality. In this Coffee Talk, 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. 
Learning Objectives: 
  1. Plan and revise menus based on current market conditions
  2. Manage Vendor Partner Relationships
  3. Employ new menu strategies
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  • Duration:  30 minutes 
  • Accreditation: .5 CEU - ANFP (through 2/3/2024)
  • Type: Coffee Talk
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Course Activities

MEET THE SPEAKER:

Chef Dusty Cooper, CEC
Johns Hopkins Health System
Dusty 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 and graduated from Le Cordon Bleu College of Culinary Arts in 2016. 

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