Intelligent Cooking & the Healthcare Kitchen

Culinary teams in today’s healthcare foodservice operations face many challenges. Patients’ discerning palates necessitate creativity when creating nutritious and appealing menu items that work for those with special dietary needs.

During this webinar you’ll learn how intelligent cooking can elevate and add efficiencies to your kitchen. Join us online to discover how many foodservice operations are utilizing intelligent foodservice equipment to:
  • Overcome staffing and resource challenges
  • Increase quality and consistency of menu offerings
  • Decrease product waste and kitchen workflow inefficiencies
  • Centralize recording of HACCP data
Learning Objectives: 
  1. Streamline kitchen processes and improve workflows
  2.  Lead to better utilization of staff resources and improve kitchen working environment
  3. Centralize and digitize management of recipes and food safety (HACCP) data from
  • Duration:  1 hour
  • Accreditation: 1.0 CEU - AND (through 10/18/23) & ANFP (through 12/21/25)
  • Type: Monthly Webinar
AHF Members: In order to watch the webinar, please sign in. 
Thank you to our exclusive webinar sponsor: 
Interested in watching the webinar recording and earning CEUs? 
On demand recordings of our webinars are available exclusively for AHF members. Join today to have access to our monthly webinars and Coffee Talks and start earning CEUs on your schedule. 

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Course Activities


Chef Billy Buck, National Corporate Chef

Chef William “Billy” Buck has more than 30 years of experience in the foodservice industry and has cooked professionally since the age of 15. After attending The School of Culinary Arts at the Art Institute of Colorado, he gained culinary experience in Denver within healthcare, casual dining, fine dining, and catering. Chef Buck started with RATIONAL USA as a RATIONAL Certified Chef in 1999, becoming the Regional Sales Manager for the Mountain States in 2005. In 2015, he was promoted to National Corporate Chef, a role in which he oversees culinary operations and customer satisfaction. Chef goes to work every day with passion for supporting our customers and partners in foodservice. This was demonstrated when he was awarded a Champions of Change Award by the International Dairy Deli Bakery Association and Winsight Grocery Business magazine for “exemplifying the change he wants to see in the culinary industry.”

Richard Doscher, Director, Nutrition and Food Services
Good Samaritan University Hospital 
 Richard Doscher is the Director, Nutrition and Food Services with Good Samaritan University Hospital (West Islip, NY), part of Catholic Health. His foodservice program includes more than 100 employees serving more than 1,200 meals per day. It also serves more than 600 employees meals and 400 retail meals each day, as well as managing catering events.A graduate from Johnson & Wales University (A.S., Culinary Arts; B.S., Culinary Nutrition), he is a credentialed Registered Dietitian from the Commission on Dietetic Registration. Additionally, he is a Certified Dietetic Nutritionist with the New York State Department of Education. Doscher has more than a dozen years of experience within the culinary industry in a variety of roles, including retail speciality stores, family-owned restaurants, hotels, fine dining, and upscale catering. He then transitioned to healthcare nutrition and foodservice and worked for a contracted services company for 10 years with two major New York healthcare systems.
Philip Maloney, Senior Director of Culinary Development & Operations
Erickson Senior Living
Chef Philip Maloney is the Senior Director of Culinary Development & Operations at Erickson Senior Living, the nation’s second largest independent living provider and a leader in developing and managing Continuing Care Retirement Communities. Chef Maloney leads the team of culinary professionals focused on driving hospitality through innovative dining programs in the senior living space. His passion is developing dining experiences that excite residents and engage both the culinary and service staff by focusing on the integrity of foods and their preparation.
Dedicated to culinary education, Chef Maloney guided the partnership with on-line culinary education provider, Rouxbe, to develop the Erickson University’s School of Culinary Arts, providing ACE accredited training to Erickson’s culinary teams. He and his team are creating an industry-leading Assisted Living restaurant culinary program, featuring the technical advantages of Rational Cooking.Chef has a bachelor’s degree from Iowa State University, and a culinary degree from Baltimore International Culinary College.