SLC Institute of Hospitality, School of Culinary Arts.  It is the first of its kind in our industry.  This exclusive opportunity for our community Director’s of Dining Services and Executive Chefs is offered twice a year. Participants are selected from applicants that have submitted recommendation letters from their supervisor, a staff member from their team and a resident. The applicants also submit photographs or videos of a community event that they are most proud of.

Only eight participants are chosen to participate in the four-day, fast-pace, intense learning and creative workshop. The workshops are led by David Koelling, Vice President of Corporate Services, Jeff Kelley, Corporate Director of Dining Services. Koelling is a nationally known restaurateur and Kelley is a top graduate of the Disney Culinary Academy. Additionally talented guest chefs from around the Chicago area teach specific skills to sharpen the talents of even the most veteran chefs. For instance, Chef Peter Liavas from The Breakers at Edgewater Beach community leads a special course on bread making. He is an award winning chef and member of the Bread Bakers Guild of America.

The goal of the School of Culinary Arts is to allow our talented chefs to continue to grow and develop personally and professionally with Senior Lifestyle. As a leader in the industry, SLC holds its dining services teams to very high standards. These standards include making breads, soups, sauces, marinades, salad dressings desserts and more, from scratch daily. These standards bring a benefit to all residents on a daily basis; a healthy, low sodium cuisine filled with seasonal fresh, enticing options.