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2019 SENIOR LIVING EXECUTIVE CONFERENCE RECAP DISCOVERING SOLUTIONS AND CONNECTIONS AT THE EXPO


This year’s Expo served as an education and technology hub featuring The Hive, the Start-Up Pavilion, the Expo Theater, the Wednesday keynote presentation, the Culinary Cook-Off, and over 300 exhibitors with an expanded knowledge base across the communities they serve.


HEATING UP AT THE CULINARY COOK-OFF


An inaugural Texas-themed culinary showcase featuring top senior living chefs dazzled conference attendees on the expo floor. A panel of cook-off judges voted on taste, creativity, ease of preparation, and plating.


TASTE - TIED FOR 1ST PLACE Gonzalo Vasquez & Jose Luna (Vi) | Blue Cornmeal Crusted Pan-Seared Wild Caught Halibut Ke’o Velasquez & Anthony Polito (HRA) | Guajillo Chili-Rubbed Brisket with Calabacita Slaw


CREATIVITY - TIED FOR 1ST PLACE Ke’o Velasquez & Anthony Polito (HRA) | Guajillo Chili-Rubbed Brisket with Calabacita Slaw Ted Hill (Brookdale) | Central Texas Vegan BBQ Brisket with Red & Dino Kale Coleslaw & Escabeche


EASE OF PREPARATION John Maroon (LCS) | Tortilla & Pecan Crusted Salmon Fillet


PLATING - TIED FOR 1ST PLACE John Maroon (LCS) | Tortilla & Pecan Crusted Salmon Fillet Ke’o Velasquez & Anthony Polito (HRA) | Guajillo Chili-Rubbed Brisket with Calabacita Slaw


Special thanks to the cook-off judges: Bret Jefferson (Brandywine Living), Jose Fernandez (The LaSalle Group), and Theresa Arguello-Thomas (Crandall Corporate Dietitians).


Thanks to Morrison Community Living for sponsoring the Culinary Cook-Off EMBRACING THE DIGITAL AGE


Industry podcast Bridge The Gap and video partner OneDay were staples of the conference and Expo floor, broadcasting and sharing insights from industry leadership as well as conference speakers and attendees.


20 SENIOR LIVING EXECUTIVE MAY/JUNE 2019


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