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Culinary Arts Institute Road Show



Culinary Arts Institute 2014 Road

Welcome to the Culinary Art Institute 2014 Road Show featuring Brookdale's commitment to the continued development of our associates and our passion for providing our residents with an exceptional dining program.

In conjunction with Brookdale, the Culinary Arts Institute is proud to offer a nationwide series of educational seminars attended by local Brookdale chefs, managers, and culinary talent with a focus on cutting edge techniques and trends in the culinary field.

Each one day event, hosted by the faculty of the Culinary Arts Institute, subject matter experts with first hand field experience will include key insight into programs that keep Brookdale the culinary leader in the industry. After the success of the 2011 CAI Road Show—which made stops in 12 cities nationwide—we were nominated for the 2012 ALFA awards in Dining Services.

The curriculum will include discussions and demonstrations on Comfort Foods, Healthy Dining for Seniors, Brookdale's Core Quality Assurance programs, the discovery of new flavors in Palate to Palette, Foodservice Sanitation, and best practices in Sharing Lessons Learned. It is through the culmination of such programs that assists in further advancing the Optimum Life® philosophy.

Optimum Life® is a core set of values driven by residents’ lifestyle preferences and choices, reflecting the unique personality of each community. The six dimensions of Optimum Life® include: Purposeful, Emotional, Physical, Social, Spiritual, and Intellectual.

Be sure to join us for The Culinary Arts Institute 2014 Road Show being held in a city near you!

Brookdale Associate Registration

Best Practices Submission Form

2014 Road Show

2014 Road Show Events

January 8th, 2014
Chicago, IL

January 9th, 2014
Chicago, IL

February 19th, 2014
Phoenix, AZ

March 13th, 2014
Cleveland, OH

April 3rd, 2014
Jacksonville, FL

May 8th, 2014
Detroit, MI

June 5th, 2014
New York City

July 31st, 2014
Portland, OR

August 21st, 2014
Los Angeles, CA

September 11th, 2014
Seattle, WA

October 16th, 2014
Tampa, FL

November 6th, 2014
Dallas, TX





Corporate Chef Bio's


Chef James Bailey
Regional Director of Dining Services

James Bailey joined Brookdale in 2008 at Freedom Village Holland. Prior to joining Brookdale, Bailey was the owner/operator of a Café in Rockford, MI and has worked in contract dining as well as spent 10 years as the executive chef of a private club.

Bailey obtained his BA in Hospitality Management at Grand Valley State University and training and degrees from Grand Rapids Community College and the CIA-Greystone. He is currently one of the faculty members of the Culinary Arts Institute at Brookdale and oversees communities in teh Central Division as a Regional Director of Dining Services.



Chef Robert Davis
Divisional Director of Dining Services

After graduating from both the Culinary Institute of America and Florida International University, Bob worked in various fine dining hotels and restaurants, from there he joined Marriott for ten years as Divisional Chef and Director of Dining.

Bob joined Brookdale in 1998 as the Director of Dining Services at Freedom Village Brandywine. He is currently one of the faculty members of the Culinary Arts Institute at Brookdale and oversees communities in the Central Division as a Divisional Director of Dining Services.



"No one invests in education like Brookdale"
– JK G., Executive Director Portland

"Thanks for helping me to do a better job"
–Jay L., DoDS Portland

"A sensational, productive, and memorable day"
–Mark W., Executive Director Los Angeles

"Most inspirational demonstrations I’ve attended in years"
–Jeff H, DoDS San Francisco

"I’m raving about my experience to anyone that listens"
–Kelly G., Regional Vice President San Francisco

"What a fantastic roadshow! Full of information & fun"
–Marie H., Regional Director of Operations, Orlando

"What a terrific experience! I really enjoyed myself"
–Fran Randazzo, Brookdale resident, San Francisco

"I enjoyed learning all the different techniques & ideas"
–Michelle S., Dietary Supervisor Kansas City




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