NACC TRAINING & DEVELOPMENT FORUM 2024 PROGRAMME CONFIRMED
Published: 12th August 2024
The National Association of Care Catering (NACC) once again returns to the East Midlands Conference Centre, Nottingham, 2 - 3 October, for the NACC Training & Development Forum 2024*.
Following last year’s successful move to a two-day event, the Forum offers a wide range of keynote speakers, training workshops, live cookery demonstrations, meet-the-buyer meetings, exhibition viewing and networking. This year’s programme, with the strapline of Aspire Empower Innovate, reflects the issues that are topical within the care sector including sustainability recruitment and retention. A range of influential speakers and business leaders have been lined up to provide the audience with up to moment thought and trends. The Forum will also include a full briefing on the recently published British Dietetic Association (BDA) Care Home Digest that was written in collaboration with the NACC. A session on menu planning is designed to dovetail with the new Digest.
Other talks include looking into the future of care services, what will they look like in the years to come? There will be an opportunity to understand the needs of the future workforce and the challenges that may arise from encouraging Gen Z to engage in a worthwhile career. Sustainability and food waste remain high on the agenda and leading, powerful speakers have been lined up to address the delegates.
Dementia, hydration and the rise of diabetes are important aspects in all care environments, workshops and talks will be addressing these important topics, whilst the CQC Single Assessment Framework will be a hot topic for those who need to
understand how Regulation 14 and meeting the nutritional needs of all residents affects their business.
Following on from the successful D-Day Landings anniversary, delegates will hear about the Veteran Friendly Framework and how the appropriate support can be offered to veterans living in a care home.
Neel Radia, Chair of the National Association of Care Catering said: “The Training and Development Forum always forms a pinnacle of the Care Sector’s year and I am delighted with the wide range of topics and experts we have been able to bring together for this year’s visit to Nottingham.
“During these challenging times, we fully understand how difficult it is for our members to take two days away from their places of work and so it is increasingly important that we offer them the opportunity to listen to the best speakers whilst networking with their colleagues. Sharing experiences with like-minded professionals makes the commitment so worthwhile.
“We will also be taking the time to celebrate those unsung heroes from the Care Sector with the NACC Awards as well as crowning our 2024 Care Chef of the Year. I would encourage everyone who has an interest in quality care catering to attend the Forum.”
RELEVANT PROGRAMME:
The Forum will be chaired by trainer and motivational speaker, Phil Raynsford along with the expert keynote speakers and Social Care influencers set to inform and inspire include:
Will Gennard, Managing Director, Talent Hive - Is Your Hospitality Organisation Ready to Leverage The Power Of GEN Z?
Will’s talk will discuss one of the major challenges about to hit the hospitality and catering sector – Gen Z, our future workforce!
This will be immediately followed a panel discussion looking at the Recruitment Into Care Catering featuring:
- Amanda Scott, Chief Executive Officer, Forest Healthcare
- Josh Hawker, Head of Operations, Able Care Homes
- Paul Mannering, National Hospitality and Culinary Lead, HIT Training
- Dorothy Alexander, Apprenticeship Specialist, Anchor
This panel will share ideas from members around what their organisations are doing to overcome these challenges.
Aaron Phipps MBE Paralympic Champion - Mindset, Resilience And Overcoming Adversity
Aaron, a British wheelchair rugby player and gold medal-winning Paralympian will be sharing his experiences of overcoming adversity following him contracting Meningitis C and Meningococcal sepsis in 1999.
Andrew Archer, Managing Director, Dewberry Redpoint – The Future of Care
Public Sector Catering is one of the most under researched and undervalued.
industries in the UK. Over 2.6bn meals are served every year in care homes, schools, hospitals, universities, prisons, etc. Andrew will share the findings of the Public Sector Catering magazine’s research and take a deeper dive into the trends that are likely to most effect the development of the care home sector.
Douglas Twenefour, Head of Care, Diabetes UK – Diabetes In Older People
Douglas will discuss the rise of diabetes in the elderly, and what care we can offer while considering their unique needs.
Helen Ream, Healthcare and Foodservice Dietitian, Compass Group UK&I and Allan Brazier, National Treasurer, The NACC – The BDA Care Home Digest – Menu Planning Guidelines
In June, The British Dietetic Association launched it’s ‘Care Home Digest’ in collaboration with the NACC. This is the first ever freely available, national food-based guidance designed to support care home chefs to understand how to meet older adult residents’ nutritional needs using food. Helen and Allan will introduce the document with particular focus on the menu planning guidelines in chapter 3.
OTHER DISCUSSION PANELS
VETERAN FRIENDLY FRAMEWORK PROJECT – ENGAGING WITH VETERANS
- HOST: Marcus Appleton, Past Master and Chair Assistance of Cookery, The Worshipful Company of Cooks London
- Brian Preston, Head of Catering, The Royal British Legion
- Kathryn Glass, National Programme Lead Veteran Friendly Framework, Royal Star & Garter
- Andy Cullum, National IDDSI Craft Trainer, Avery Healthcare
The panel will introduce the new Veterans Friendly Framework, helping care providers offer appropriate support for the thousands of veterans living in care homes across England, with discussions on considering catering for veterans in the care sector, and how to attract talent from those leaving the armed forces and into civilian employment.
FOOD WASTE & ENERGY CONSERVATION
- HOST: Paul Anderson, Chair, FEA
- Andrew Stokes, Service Manager, Fife Council
- Tim Buckley, Chief Executive Officer, Oyster Care
- Aaron White, Assistant Director of Corporate Services & Sustainability, Oakland Care
From food waste to energy conservation our panellist will share what they are doing in their care homes to be more sustainable for the future.
CERTIFIED WORKSHOPS
Healthy Sustainable Diets – Considerations for care catering
Tess Warnes, Registered Dietitian
Mike Meek, Procurement & Sustainability Director, allmanhall
This workshop will focus on what healthy sustainable diets are, why they are so important, and how care catering can align to these principles without incurring increases to already challenging catering budgets.
Journey Through The Interactive Care Home - Exploring Nutritional Support And Cutlery Free Ideas With A Retro Twist
Emily Butler, Customer Marketing Manager
Wayne Wright, Culinary Development Chef
Samantha Mollart, Nutrition & Allergen Manager, Bidfood
This workshop will take the delegates on a journey exploring Bidfood’s interactive care home, taking them room by room where they will be able to hear directly from their nutrition, marketing, and chef specialists gathering inspiration and support, while discovering innovative and retro cutlery-free ideas.
Care Catering And The Single Assessment Framework – Tools & Tips
Sophie Murray, Governance and Regulation Manager, Harbour Healthcare
Charlotte Rudge, Interim Deputy Director, CQC
This workshop will provide an understanding of the Framework in the context of Regulation 14 - meeting nutritional needs, whilst encompassing other linked regulations. This workshop is intended to provide a good understanding of what CQC will be looking for and which tools may help the care caterer meet this law and in turn, provide a responsive service to residents.
What To Do When A Person Living With Dementia Chooses Not To Eat
Jo Bonser, Dementia Mealtime Specialist, Dignified Dining
The aim of this interactive and engaging workshop will allow delegates to take away new learnings on overcoming eating behaviours for the people they support which will improve their nutritional intake, overall wellbeing and quality of life.
Delegates will be able to implement these tips in their care service from the next day!
By immersing themselves in role play and other exercises delegates will gain a greater understanding of the 30 plus reasons why the people they support may not be eating.
NEW FOR 2024 – DEDICATED CHEF TRAINING DEMOSTRATIONS
Experts in their field take to the stage to discuss their top tips and tricks that you can take back into the kitchen.
HINTS AND TIPS ON HOW TO REDUCE FOOD WASTE
Jamie Clews, Key Account Manager, Metcalfe Catering Equipment Ltd.
Jamie will discuss the issues around food waste and looking at ways we can reduce our impact of the environment, food costs and how to respect the ingredients. We throw away over 30% of the food we buy in, so let’s do our bit and reduce this one ingredient at a time.
MAXIMISE FLAVOUR AND MINIMISE COST BY WORKING WITH CHEAPER CUTS OF MEAT
Steve Munkley, Head Judge, NACC Care Chef of the Year
Steve will share his ideas of using meats that aren’t always the chefs’ top picks for alternative dishes to use in the care setting.
PURCHASING: EVERYTHING YOU WANTED TO KNOW FROM A CHEF’S PERSPECTIVE
Chris Dean, Director of Procurement Optimisation, Procurement for Care Ltd
Nick Dutton, Operations Manager, Primrose Bank Care Home
Nick Vadis, Culinary Director, Compass Group UK&I
This expert panel will discuss how care catering purchasing differs between independent, groups and contract caterers. Comparing flexibility versus economies of scale, how training and labour shortages effects buying decisions and what the future landscape holds with chefs and the produce they use.
NUTRITION FOR CARE CHEFS
Alison Smith, Prescribing Support Consultant Dietitian
Sophie Murray, Governance and Regulation Manager, Harbour Healthcare
Aaron Watson, NACC Care Chef of the Year 2021
An Introduction to Care Home Digest food-based standards for care home caterers and how this evidence-based resource may differ from previous guidance provided by various sources.
NACC CARE CHEF OF THE YEAR 2023 WINNER’S TOP TIPS AND LIFE AS A CHEF IN CARE
Brian Preston, Head of Catering, The Royal British Legion
Brian’s catering career has ranged from working his local fish and chip shop, joining the Army, which culminated in him being the chef to the Governor general and Keeper of the Keys at HM Tower of London, to owning his own business and finally joining the care sector in 2013.
His inspiring story, including him being crowned as the NACC Care Chef of the Year 2023, is one that will resonate with the listeners. Brian will also share some of his hints and tips he’s discovered along the way.
COOKERY DEMONSTRATIONS:
The live cookery theatre returns with inspiring demonstrations including:
KEEP CALM AND STAY HYDRATED
Simon Lawrence, Director of Culinary and Hospitality, Avery Healthcare
Greg Simmonds, Senior Regional Culinary and Hospitality Manager.
In this cookery demonstration, Simon and Greg will explore and discuss the importance and benefits of good hydration.
NACC CARE CHEF OF THE YEAR WINNER WITH UNILEVER FOOD SOLUTIONS
Brian Preston, Head of Catering, The Royal British Legion
James Birch, Development Chef, Unilever Food Solutions
Brian Preston, the NACC 2023 Care Chef of the Year Winner, will demonstrate how he prepares his award-winning dish of chicken paupiettes with black pudding and apricots along with his toffee apple pudding with cinnamon ice cream.
He will be joined with James Birch from Unilever Food Solutions as they discuss on his journey as a winner of the prestigious competition and what he’s been up to over the past year.
NACC CARE CHEF OF THE YEAR AND NACC AWARDS
The NACC Training & Development Forum will also see the culmination of the 2024 NACC Care Chef of the Year competition and the Gala Dinner will the showcase the NACC Awards, as the winners are revealed and celebrated. Article Tags
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