Speakers:
"Who Are You When It Gets Hard?"
Monday, August 31, 2026 - 8:45am - 9:40amSession: 1.0
Speaker(s): Matt Upton, Speaking of Success
Matt Upton, Chief Encouragement Officer
Description:
The Courage to Lead When More Is Being Asked of You Than You Have to Give
You're short-staffed. Budgets are tight. Expectations are high. And every day brings another challenge you didn't see coming.
But you keep showing up.
This keynote isn't about telling you to do more with less. You already do that.
It's about remembering who you are when it gets hard - and discovering how courage, connection, kindness, and possibility can change the way you lead, serve, and show up.
Come ready to laugh, reflect, be challenged, and leave with something you can actually use when you walk back through those doors.
Because the circumstances may be difficult.
But your influence is greater than your circumstances.
You're short-staffed. Budgets are tight. Expectations are high. And every day brings another challenge you didn't see coming.
But you keep showing up.
This keynote isn't about telling you to do more with less. You already do that.
It's about remembering who you are when it gets hard - and discovering how courage, connection, kindness, and possibility can change the way you lead, serve, and show up.
Come ready to laugh, reflect, be challenged, and leave with something you can actually use when you walk back through those doors.
Because the circumstances may be difficult.
But your influence is greater than your circumstances.
Speaker Bio(s):
Matt Upton
Matt Upton
Matt Upton enjoys serving leaders and their staff in helping them discover their special blend of leadership and success. We accomplish this through three areas of training in big thinking training in communication, customer service, and capturing the gifts that are embedded in conflict.
Matt Upton enjoys serving leaders and their staff in helping them discover their special blend of leadership and success. We accomplish this through three areas of training in big thinking training in communication, customer service, and capturing the gifts that are embedded in conflict.
"Managing Kosher and Religious Diets in Correctional Facilities"
Monday, August 31, 2026 - 9:45am - 10:45amSession: 2.0
Speaker(s):
Abe Halberstam, Labriute Meals
Description:
Correctional facilities are increasingly called upon to accommodate the sincerely held religious beliefs of incarcerated individuals while balancing security. This session provides correctional professionals with a practical overview of kosher and other religious dietary programs, including the fundamentals of kosher law, certification standards, Passover requirements, similarities and differences between kosher and halal meals, and common implementation challenges.
Attendees will explore practical solutions used by correctional institutions, including food-handling procedures, pre-packaged kosher meal programs, and methods to reduce grievances while respecting constitutional and statutory protections for religious exercise. Participants will leave with a clearer understanding of how religious meal accommodations support institutional order, legal compliance, and the respectful treatment of those in custody.
Attendees will explore practical solutions used by correctional institutions, including food-handling procedures, pre-packaged kosher meal programs, and methods to reduce grievances while respecting constitutional and statutory protections for religious exercise. Participants will leave with a clearer understanding of how religious meal accommodations support institutional order, legal compliance, and the respectful treatment of those in custody.
Objectives:
Participants will gain a practical understanding of kosher and other religious dietary requirements within correctional facilities, including operational and ethical considerations involved in accommodating religious diets while maintaining institutional security, efficiency, and compliance.
Speaker Bio(s):
Abe Halberstam
Abe Halberstam
Abe Halberstam is the Founder and President of La Briute Meals, a nationally recognized provider of certified religious diet shelf-stable / Frozen meal solutions for correctional institutions, government agencies, and the U.S. military.
Recognizing a critical need for reliable religious meal solutions, Abe built La Briut Meals into an industry leader serving correctional systems across the United States. Working closely with correctional professionals, foodservice leaders, and government agencies, he has helped develop practical, fully compliant meal programs that respect religious diversity while meeting demanding operational requirements.
La Briute Meals has also been a trusted supplier to the DLA (Defense Logistics Agency) for more than 15 years, providing certified religious meals that support the dietary needs of U.S. military personnel worldwide. This long-standing partnership reflects the company's commitment to quality, food safety, regulatory compliance, and dependable performance.
Known for innovation, integrity, and customer service, Abe has earned a reputation as a trusted leader in religious meal solutions.
Beyond his business accomplishments, he is dedicated to public service and civic leadership. As Chairman of his community's Zoning Board, he helps guide responsible development and land-use decisions while working to strengthen the community he serves. His commitment to leadership extends beyond business, reflecting a belief that successful organizations and strong communities are built on integrity, collaboration, and service.
Today, Abe continues to lead La Briute Meals with a vision of expanding access to high-quality religious meal solutions while setting the standard for excellence in correctional and government foodservice.
Abe Halberstam is the Founder and President of La Briute Meals, a nationally recognized provider of certified religious diet shelf-stable / Frozen meal solutions for correctional institutions, government agencies, and the U.S. military.
Recognizing a critical need for reliable religious meal solutions, Abe built La Briut Meals into an industry leader serving correctional systems across the United States. Working closely with correctional professionals, foodservice leaders, and government agencies, he has helped develop practical, fully compliant meal programs that respect religious diversity while meeting demanding operational requirements.
La Briute Meals has also been a trusted supplier to the DLA (Defense Logistics Agency) for more than 15 years, providing certified religious meals that support the dietary needs of U.S. military personnel worldwide. This long-standing partnership reflects the company's commitment to quality, food safety, regulatory compliance, and dependable performance.
Known for innovation, integrity, and customer service, Abe has earned a reputation as a trusted leader in religious meal solutions.
Beyond his business accomplishments, he is dedicated to public service and civic leadership. As Chairman of his community's Zoning Board, he helps guide responsible development and land-use decisions while working to strengthen the community he serves. His commitment to leadership extends beyond business, reflecting a belief that successful organizations and strong communities are built on integrity, collaboration, and service.
Today, Abe continues to lead La Briute Meals with a vision of expanding access to high-quality religious meal solutions while setting the standard for excellence in correctional and government foodservice.
"One Team, One Mission"
Monday, August 31, 2026 - 10:50am - 11:50amSession: 3.0
Speaker(s):
Lance Eshelman, California Department of Corrections & Rehabilitation
Speaker Bio(s):
Lance Eshelman
Lance Eshelman is the Departmental Food Administrator for the California Department of Corrections and Rehabilitation (CDCR), where he leads statewide food service operations across all adult institutions. With more than 20 years of experience in program management, operational oversight, and policy development, Lance serves as CDCR's subject matter expert on food services, guiding statewide standards, strategic initiatives, and regulatory compliance.
In his role, Lance formulates department-wide policy, oversees nutritional standards, and manages statewide menu development for diverse populations, including male, female, vegetarian, and kosher diets. He collaborates closely with the Division of Adult Institutions, the Office of Policy Standardization, and the Department of Finance to align food service practices with fiscal responsibility, operational efficiency, and the rehabilitative goals of the California Model.
Lance provides leadership to Food Service Leaders statewide, directs emergency feeding planning, and partners with Enterprise Information Services to design and deploy CDCR's Food Management System (FMS), enhancing transparency and accountability in food ordering and inventory processes. He also works with community-based organizations to introduce human-centered practices that support dignity, normalcy, and therapeutic engagement within institutions.
Previously, Lance served as a Community Resources Manager, Assistant Correctional Food Manager, and Supervising Correctional Cook, roles in which he oversaw staff development, innovative community partnerships, and day to day food service operations. His early career included leadership in the private sector as a General Manager for Popeyes Louisiana Kitchen. He remains active in community service, supporting fundraisers for victims' rights groups, homeless shelters, and programs benefiting vulnerable populations.
Across his career, Lance has been recognized for his commitment to operational excellence, stakeholder collaboration, emergency response planning, and advancing equity, diversity, and inclusion within correctional environments.
Lance Eshelman is the Departmental Food Administrator for the California Department of Corrections and Rehabilitation (CDCR), where he leads statewide food service operations across all adult institutions. With more than 20 years of experience in program management, operational oversight, and policy development, Lance serves as CDCR's subject matter expert on food services, guiding statewide standards, strategic initiatives, and regulatory compliance.
In his role, Lance formulates department-wide policy, oversees nutritional standards, and manages statewide menu development for diverse populations, including male, female, vegetarian, and kosher diets. He collaborates closely with the Division of Adult Institutions, the Office of Policy Standardization, and the Department of Finance to align food service practices with fiscal responsibility, operational efficiency, and the rehabilitative goals of the California Model.
Lance provides leadership to Food Service Leaders statewide, directs emergency feeding planning, and partners with Enterprise Information Services to design and deploy CDCR's Food Management System (FMS), enhancing transparency and accountability in food ordering and inventory processes. He also works with community-based organizations to introduce human-centered practices that support dignity, normalcy, and therapeutic engagement within institutions.
Previously, Lance served as a Community Resources Manager, Assistant Correctional Food Manager, and Supervising Correctional Cook, roles in which he oversaw staff development, innovative community partnerships, and day to day food service operations. His early career included leadership in the private sector as a General Manager for Popeyes Louisiana Kitchen. He remains active in community service, supporting fundraisers for victims' rights groups, homeless shelters, and programs benefiting vulnerable populations.
Across his career, Lance has been recognized for his commitment to operational excellence, stakeholder collaboration, emergency response planning, and advancing equity, diversity, and inclusion within correctional environments.
"Food Safety Panel"
Monday, August 31, 2026 - 1:30pm - 2:30pmSession: 4.0
Speaker(s):
Julie Hobbs, CDM, CFPP, Virginia Department of Corrections
Millie Smeltzer, CCFP, NDTR, Tiggs Canteen Services
Teresa Leary, CFSM III, CDM, CFPP, Bertie Correctional Institution NC Dept. of Adult
Speaker Bio(s):
Julie Hobbs
Julie Hobbs, CDM, CFPP
Julie Hobbs has been in Food Service for almost 40 years. She is a graduate of the University of Massachusetts with a degree in Nutrition. She worked as a manager at Pizza Hut for over 17 years before joining the Department of Corrections in 1996. Since being at the Department she has worked her way up from a Food Service Supervisor to Director of Food Service at Brunswick Correctional Center. She held that position from 1998 until the facility closed in November 2009. When Brunswick closed she was re-assigned to Headquarters in Richmond in her current position as Environmental Health Specialist, Sr. working for the Compliance, Certification and Accreditation Unit. She is one of two inspectors in charge of inspecting 50 Department of Corrections kitchens all over the state of Virginia. During her time in corrections, she was in the first Certified Dietary Manager class offered by the department, earning her certification in October 2000. She also attended the first Leadership Institute offered by Association for Nutrition and Food Service Professionals (ANFP) in September 2008. In February of 2011 she certified as a Standardized Environmental Health Specialist by the Virginia Department of Health. She is currently the Region I Director for Association of Correctional Food Service Affiliates (ACFSA) and served in the presidential series for the Virginia ACFSA chapter from 2011 to 2017. Originally, from Massachusetts she has called Virginia home since 1978. Married to David Hobbs she resides in Skippers, VA. She has one son, Justin who has followed his mother into Food Service, working at the VADOC Academy for Staff Development.
Julie Hobbs has been in Food Service for almost 40 years. She is a graduate of the University of Massachusetts with a degree in Nutrition. She worked as a manager at Pizza Hut for over 17 years before joining the Department of Corrections in 1996. Since being at the Department she has worked her way up from a Food Service Supervisor to Director of Food Service at Brunswick Correctional Center. She held that position from 1998 until the facility closed in November 2009. When Brunswick closed she was re-assigned to Headquarters in Richmond in her current position as Environmental Health Specialist, Sr. working for the Compliance, Certification and Accreditation Unit. She is one of two inspectors in charge of inspecting 50 Department of Corrections kitchens all over the state of Virginia. During her time in corrections, she was in the first Certified Dietary Manager class offered by the department, earning her certification in October 2000. She also attended the first Leadership Institute offered by Association for Nutrition and Food Service Professionals (ANFP) in September 2008. In February of 2011 she certified as a Standardized Environmental Health Specialist by the Virginia Department of Health. She is currently the Region I Director for Association of Correctional Food Service Affiliates (ACFSA) and served in the presidential series for the Virginia ACFSA chapter from 2011 to 2017. Originally, from Massachusetts she has called Virginia home since 1978. Married to David Hobbs she resides in Skippers, VA. She has one son, Justin who has followed his mother into Food Service, working at the VADOC Academy for Staff Development.
Millie Smeltzer
Millie Smeltzer, CCFP, NDTR
Millie has been in correctional food service for over 13 years, but in general food service for 47 years. She graduated in 1994 with an Associate's Degree as a Dietetic Technician, Registered. Ms. Smeltzer received her Bachelor's of Science Degree in 2003 in Family and Consumer's Sciences specifically in Hotel/Motel Management.
After 25 years in a hospital environment, Millie found myself in a few other food related positions, finally settling into the world of corrections as a Dietetic Technician and Kitchen Manager. She wears many hats such as answering food grievances within a quad state area, designing various menus, answering modified diet questions, working closely with our Registered Dietitian, all while running her own county jail kitchen via her company.
Millie has been in correctional food service for over 13 years, but in general food service for 47 years. She graduated in 1994 with an Associate's Degree as a Dietetic Technician, Registered. Ms. Smeltzer received her Bachelor's of Science Degree in 2003 in Family and Consumer's Sciences specifically in Hotel/Motel Management.
After 25 years in a hospital environment, Millie found myself in a few other food related positions, finally settling into the world of corrections as a Dietetic Technician and Kitchen Manager. She wears many hats such as answering food grievances within a quad state area, designing various menus, answering modified diet questions, working closely with our Registered Dietitian, all while running her own county jail kitchen via her company.
Teresa Leary
Teresa Leary, CFSM III, CDM, CFPP
Teresa Leary started her career with North Carolina corrections, currently the Department of Adult Corrections in 1996 as a correctional food service assistant. She was promoted to Correctional Food Service Manager I in 2001 and in 2005 she was promoted to Correctional Food Service Manager III at Bertie Correctional Institution in which she played an intricate part in organizing the food service department to fit the needs of the facility. She has dedicated twenty-eight years of service to the state of NC, nineteen of them to BCI. During her career she is part of many organizations throughout the state of NC. She is currently Region II's ACFSA Director, Secretary for Northeastern Region ACA/NCCA, By-Laws Chair for SEANC District 68, Secretary for EMPAC, Captain for Combined Campaign, in which she along with staff members at BCI have given close to $50,000.00 the last three years to charities throughout the state of NC and the nation. She participates in other organizations throughout the state and has received numerous awards during her career, Employee of the month, Employee of the year to name a few. One of her most memorable awards was receiving Operator of the Year from ACFSA.
Teresa participates in her community as well. She is the Choir Director and Trustee Secretary at Kadesh AME Zion Church in Edenton, NC. She is also on the restoration committee and has played an intricate part in helping restore Kadesh AME Zion after it was destroyed in 2003 by Hurricane Isabelle. Her testimony along with other church members and the town council is what convinced Governor Cooper to help restore their church.
In her spare time, Teresa enjoys cooking, but especially baking. She enjoys baking children's cakes, because the expression on their little faces just melts her heart.
Her motto is three C's, choice, chance, change. She made a career choice, took a chance at it, and she hope she has changed someone's life along the way.
Teresa Leary started her career with North Carolina corrections, currently the Department of Adult Corrections in 1996 as a correctional food service assistant. She was promoted to Correctional Food Service Manager I in 2001 and in 2005 she was promoted to Correctional Food Service Manager III at Bertie Correctional Institution in which she played an intricate part in organizing the food service department to fit the needs of the facility. She has dedicated twenty-eight years of service to the state of NC, nineteen of them to BCI. During her career she is part of many organizations throughout the state of NC. She is currently Region II's ACFSA Director, Secretary for Northeastern Region ACA/NCCA, By-Laws Chair for SEANC District 68, Secretary for EMPAC, Captain for Combined Campaign, in which she along with staff members at BCI have given close to $50,000.00 the last three years to charities throughout the state of NC and the nation. She participates in other organizations throughout the state and has received numerous awards during her career, Employee of the month, Employee of the year to name a few. One of her most memorable awards was receiving Operator of the Year from ACFSA.
Teresa participates in her community as well. She is the Choir Director and Trustee Secretary at Kadesh AME Zion Church in Edenton, NC. She is also on the restoration committee and has played an intricate part in helping restore Kadesh AME Zion after it was destroyed in 2003 by Hurricane Isabelle. Her testimony along with other church members and the town council is what convinced Governor Cooper to help restore their church.
In her spare time, Teresa enjoys cooking, but especially baking. She enjoys baking children's cakes, because the expression on their little faces just melts her heart.
Her motto is three C's, choice, chance, change. She made a career choice, took a chance at it, and she hope she has changed someone's life along the way.
"From Chaos to Clarity: Strategic Leadership in Healthcare Food Services"
Monday, August 31, 2026 - 2:45pm - 3:45pmSession: 5.0
Speaker(s):
Suzanne Ousey, RDN
Description:
Food and Nutrition Departments face relentless daily challenges: staffing shortages, ongoing training demands, menu planning, and tight budget constraints. This barrage of competing priorities can overwhelm even experienced professionals. Moreover, most healthcare professionals outside the department lack an understanding of the unique pressures faced by food and nutrition teams. This session directly addresses those challenges and offers actionable relief.
This presentation provides practical strategies for creating a clear, comprehensive operational plan for Food and Nutrition Departments--one that every team member can understand, commit to, and follow. The session emphasizes cross-departmental collaboration and the importance of building genuine buy-in among all stakeholders. Attendees will learn to assess their situations objectively, remove emotional reactivity from decision-making, set transparent expectations, and establish sustainable accountability systems.
This presentation provides practical strategies for creating a clear, comprehensive operational plan for Food and Nutrition Departments--one that every team member can understand, commit to, and follow. The session emphasizes cross-departmental collaboration and the importance of building genuine buy-in among all stakeholders. Attendees will learn to assess their situations objectively, remove emotional reactivity from decision-making, set transparent expectations, and establish sustainable accountability systems.
Objectives:
- Identify the primary operational challenges facing Food and Nutrition Departments, including staffing, training, menu management, and budget constraints, and explain why these challenges are often misunderstood by non-dietary healthcare professionals.
- Develop a clear, structured operational plan that interdisciplinary teams can understand, follow, and support, resulting in stronger alignment and genuine organizational buy-in
- Apply self-awareness and emotional discipline techniques to separate personal reactions from operational decisions, improving communication, leadership effectiveness, and out comes in high-pressure environments.
- Establish expectation and accountability frameworks that drive consistency, teamwork, and follow-through across Food and Nutrition Services teams.
- Connect leadership and mindset principles drawn from QBQ!, If Disney Ran Your Hospital, The Octopus Strategy, and Stop Letting Everything Affect You to practical, real-world applications in healthcare nutrition operations.
Speaker Bio(s):
Suzanne Ousey
Suzanne Ousey, RDN
Suzanne "Sam" Ousey is the Chief Executive Officer of Nutrition Therapy Essentials (NTE), providing Registered Dietitian consultation and healthcare nutrition services to over 200 healthcare facilities in California. With almost 40 years of experience in nutrition management and foodservice operations, Sam is known industry-wide for her energy, enthusiasm, and humor, which shine through in sessions such as Are There Monsters in Your Kitchen? and Got G's?
Suzanne "Sam" Ousey is the Chief Executive Officer of Nutrition Therapy Essentials (NTE), providing Registered Dietitian consultation and healthcare nutrition services to over 200 healthcare facilities in California. With almost 40 years of experience in nutrition management and foodservice operations, Sam is known industry-wide for her energy, enthusiasm, and humor, which shine through in sessions such as Are There Monsters in Your Kitchen? and Got G's?
"Ethics in Healthcare"
Tuesday, September 01, 2026 - 1:15pm - 2:15pmSession: 6.0
Speaker(s):
Suzanne Ousey, RDN
Description:
Purpose The presentation emphasizes that ethics, accountability, core values, and personal behavior must align to create a culture of integrity, trust, and quality care.
Key Definitions
Ethics and Accountability
Common causes include:
Core Values
The presentation encourages individuals and organizations to identify their core values and ensure their actions consistently reflect those values, especially during difficult situations.
Key Definitions
- Ethics: A system of moral principles that guides what is right and wrong.
- Accountability: The willingness to accept responsibility for actions and decisions.
Ethics and Accountability
- Ethics tells us what is right.
- Accountability determines whether we act on those values.
- Ethical organizations encourage honesty, transparency, responsibility, and speaking up when concerns arise.
Common causes include:
- Pressure to meet unrealistic goals.
- Leaders failing to model ethical behavior.
- Fear of speaking up.
- Conflicting priorities and incentives.
- Be Impeccable With Your Word
Speak with integrity, avoid gossip, and communicate truthfully. - Don't Take Anything Personally
Recognize that others' actions often reflect their own experiences and perspectives. - Don't Make Assumptions
Seek clarity, ask questions, and communicate directly. - Always Do Your Best
Focus on effort, growth, and progress rather than perfection.
Core Values
The presentation encourages individuals and organizations to identify their core values and ensure their actions consistently reflect those values, especially during difficult situations.
Objectives:
Ethics provides the framework for decision-making, while accountability turns values into action. Organizations thrive when people act with integrity, speak up about concerns, and consistently align their behavior with their core values.
Speaker Bio(s):
Suzanne Ousey
Suzanne Ousey, RDN
Suzanne "Sam" Ousey is the Chief Executive Officer of Nutrition Therapy Essentials (NTE), providing Registered Dietitian consultation and healthcare nutrition services to over 200 healthcare facilities in California. With almost 40 years of experience in nutrition management and foodservice operations, Sam is known industry-wide for her energy, enthusiasm, and humor, which shine through in sessions such as Are There Monsters in Your Kitchen? and Got G's?
Suzanne "Sam" Ousey is the Chief Executive Officer of Nutrition Therapy Essentials (NTE), providing Registered Dietitian consultation and healthcare nutrition services to over 200 healthcare facilities in California. With almost 40 years of experience in nutrition management and foodservice operations, Sam is known industry-wide for her energy, enthusiasm, and humor, which shine through in sessions such as Are There Monsters in Your Kitchen? and Got G's?
"2025 - 2030 Dietary Guidelines and Impact on Correctional Menus"
Tuesday, September 01, 2026 - 2:20pm - 3:20pmSession: 7.0
Speaker(s):
Barbara Wakeen
Jessica Bush, Trinity Services Group
Max Walker, RDN, LDN, LSS YB, Trinity Services Group, Inc.
Anna Rivera, RDN, MBA, Ph.D., California Department of Corrections
Ana Miramon
Speaker Bio(s):
Barbara Wakeen
Barbara Wakeen
Barbara Wakeen is a registered, licensed dietitian nutritionist (RDN - LD), certified dietitian (CD) and principal/owner of Correctional Nutrition Consultants, Ltd. since 1995, where she specializes in correctional foodservice and nutrition consultation nationwide.
Barbara has more than 37 years of correctional experience as a consultant, corporate dietitian and district manager providing foodservice and nutritional consultation to jails, prisons, treatment centers, ICE, ICE Family Residential and Processing Centers, contract management companies, food processors, manufacturers and food distributors, and also provides expert witness services.
Barbara holds and has held many national and international leadership positions as an RDN in Corrections:
Barbara Wakeen is a registered, licensed dietitian nutritionist (RDN - LD), certified dietitian (CD) and principal/owner of Correctional Nutrition Consultants, Ltd. since 1995, where she specializes in correctional foodservice and nutrition consultation nationwide.
Barbara has more than 37 years of correctional experience as a consultant, corporate dietitian and district manager providing foodservice and nutritional consultation to jails, prisons, treatment centers, ICE, ICE Family Residential and Processing Centers, contract management companies, food processors, manufacturers and food distributors, and also provides expert witness services.
Barbara holds and has held many national and international leadership positions as an RDN in Corrections:
- Chair of the Association of Correctional Food Service Affiliates (ACFSA) Dietitians in Corrections, a position she has held since 2000.
- She also coordinates the worldwide Corrections Dietitians'/Food Service email group for ACFSA and writes the Dietitians' Corner for ACFSA's quarterly publication, the Insider.
- Academy of Nutrition and Dietetics - Alliance Representative to National Commission on Correctional Health Care (NCCHC) Board of Representatives, for the, a position she has held for more than 24 years.
- In 2024, she received the prestigious Academy of Nutrition and Dietetics' - Medallion Award for her contributions to the field of Corrections.
- Finally, she holds and has held many leadership positions related to correctional nutrition and is an internationally recognized writer, editor, speaker and expert on Correctional Food Service and Nutrition.
Jessica Bush
Jessica Bush
Jessica Bushis the Midwest Regional Dietitian for Trinity Services Group, where she oversees nutrition and dietary services for approximately 80 correctional facilities and juvenile detention centers across the region since joining Trinity in December 2021.
Prior to joining Trinity, Jessica served as Director of Nutrition Services for the Alabama Department of Corrections, where she led statewide nutrition programs for more than five years. She earned her bachelor's degree in nutrition and Dietetics from Miami University in Oxford, Ohio, before moving to Birmingham, Alabama, to complete both her Master of Public Health with a concentration in Nutrition and her dietetic internship at Samford University. In April 2023, she earned her Doctor of Public Health (DrPH) from Samford University.
In addition to her civilian career, Jessica serves as a Captain in the United States Army Reserve as a Registered Dietitian in a Medical Operational Readiness Unit based at Fort Gordon, Georgia.
Originally from Ohio, Jessica now resides in Port St. Joe, Florida, with her family. She is the proud mother of a 15-month-old daughter and is excited to welcome her second daughter later this year. Completing the household is Chief, her beloved English Bulldog, who keeps life entertaining and, at times, just as demanding as raising a human child.
Jessica Bushis the Midwest Regional Dietitian for Trinity Services Group, where she oversees nutrition and dietary services for approximately 80 correctional facilities and juvenile detention centers across the region since joining Trinity in December 2021.
Prior to joining Trinity, Jessica served as Director of Nutrition Services for the Alabama Department of Corrections, where she led statewide nutrition programs for more than five years. She earned her bachelor's degree in nutrition and Dietetics from Miami University in Oxford, Ohio, before moving to Birmingham, Alabama, to complete both her Master of Public Health with a concentration in Nutrition and her dietetic internship at Samford University. In April 2023, she earned her Doctor of Public Health (DrPH) from Samford University.
In addition to her civilian career, Jessica serves as a Captain in the United States Army Reserve as a Registered Dietitian in a Medical Operational Readiness Unit based at Fort Gordon, Georgia.
Originally from Ohio, Jessica now resides in Port St. Joe, Florida, with her family. She is the proud mother of a 15-month-old daughter and is excited to welcome her second daughter later this year. Completing the household is Chief, her beloved English Bulldog, who keeps life entertaining and, at times, just as demanding as raising a human child.
Max Walker
Max Walker, RDN, LDN, LSS YB
A graduate of Missouri State University, I completed my Dietetic Internship in Nutrition and Physical Performance at Saint Louis University. During this time, I also gained experience supporting the St. Louis Rams as a Dietitian Assistant, working alongside their Registered Dietitian for the 2012-2013 season.
Following my internship, I transitioned into diabetes education and durable medical equipment sales, helping establish and grow a home health nutrition services operation in the St. Louis metro. Through provider outreach, relationship development, and patient education efforts, I built a substantial client base while gaining firsthand experience in business development, healthcare operations, and community-based nutrition services.
I then returned to a more traditional healthcare setting as a Clinical Dietitian with Morrison Healthcare, providing nutrition care across acute care and long-term care environments. In addition to clinical responsibilities, I managed patient services operations and multidisciplinary teams, supporting quality, regulatory compliance, and patient satisfaction initiatives across multiple healthcare facilities.
My career subsequently expanded into regional and national leadership roles with Healthcare Services Group. As a National Account Manager and later Director of Clinical Operations, I provided strategic and operational support across multi-site healthcare and long-term care portfolios. These roles included oversight of clinical nutrition programs, regulatory compliance, operational performance, workforce development, and collaboration with executive leadership teams. I supported 75+ facilities and led a team of 50 Registered Dietitians, driving consistency in program execution and operational outcomes.
My next step was serving as the Assistant Director of Food and Nutrition Services and Regional Clinical Nutrition Manager for a major academic health system, supporting clinical nutrition services, foodservice operations, and interdisciplinary initiatives across multiple hospitals and care settings in Northeast Florida and Southeast Georgia.
Today, I am a Regional Dietitian, supporting a corrections foodservice portfolio spanning the contiguous US. In this role, I partner with operations, culinary, procurement, and client leadership teams to support nutrition and foodservice programs serving 50,000+ individuals daily. I regularly collaborate with senior client leadership and cross-functional stakeholders to identify opportunities for process improvement, operational efficiency, and program standardization.
Throughout my career, I have combined clinical nutrition knowledge with operational leadership, technology implementation, procurement support, and strategic partnership development to help organizations improve service delivery, drive efficiency, and achieve sustainable results across complex healthcare and foodservice environments.
A graduate of Missouri State University, I completed my Dietetic Internship in Nutrition and Physical Performance at Saint Louis University. During this time, I also gained experience supporting the St. Louis Rams as a Dietitian Assistant, working alongside their Registered Dietitian for the 2012-2013 season.
Following my internship, I transitioned into diabetes education and durable medical equipment sales, helping establish and grow a home health nutrition services operation in the St. Louis metro. Through provider outreach, relationship development, and patient education efforts, I built a substantial client base while gaining firsthand experience in business development, healthcare operations, and community-based nutrition services.
I then returned to a more traditional healthcare setting as a Clinical Dietitian with Morrison Healthcare, providing nutrition care across acute care and long-term care environments. In addition to clinical responsibilities, I managed patient services operations and multidisciplinary teams, supporting quality, regulatory compliance, and patient satisfaction initiatives across multiple healthcare facilities.
My career subsequently expanded into regional and national leadership roles with Healthcare Services Group. As a National Account Manager and later Director of Clinical Operations, I provided strategic and operational support across multi-site healthcare and long-term care portfolios. These roles included oversight of clinical nutrition programs, regulatory compliance, operational performance, workforce development, and collaboration with executive leadership teams. I supported 75+ facilities and led a team of 50 Registered Dietitians, driving consistency in program execution and operational outcomes.
My next step was serving as the Assistant Director of Food and Nutrition Services and Regional Clinical Nutrition Manager for a major academic health system, supporting clinical nutrition services, foodservice operations, and interdisciplinary initiatives across multiple hospitals and care settings in Northeast Florida and Southeast Georgia.
Today, I am a Regional Dietitian, supporting a corrections foodservice portfolio spanning the contiguous US. In this role, I partner with operations, culinary, procurement, and client leadership teams to support nutrition and foodservice programs serving 50,000+ individuals daily. I regularly collaborate with senior client leadership and cross-functional stakeholders to identify opportunities for process improvement, operational efficiency, and program standardization.
Throughout my career, I have combined clinical nutrition knowledge with operational leadership, technology implementation, procurement support, and strategic partnership development to help organizations improve service delivery, drive efficiency, and achieve sustainable results across complex healthcare and foodservice environments.
Anna Rivera
Anna Rivera, RDN, MBA, Ph.D.
Anna Rivera, RDN, MBA, Ph.D., is a dedicated registered dietitian nutritionist and healthcare leader with more than 20 years of experience in nutrition, clinical practice, management, and public service. Her career began at UC Davis Children's Hospital, where she worked as a Level II Pediatric RDN, developing a strong foundation in clinical nutrition and a passion for helping individuals achieve better health and well-being.
Anna later joined Avalon Health Care, where she expanded her expertise and developed valuable management and leadership skills. In 2013, she began her career in State service with the activation of California Health Care Facility (CHCF), contributing her knowledge and leadership to the evolving healthcare needs of the correctional system.
Committed to lifelong learning and professional growth and development, Anna earned her MBA in Healthcare Leadership in 2016 and completed her Ph.D. in Healthcare Leadership at UC Davis in 2024.
Today, Anna serves as Regional Food Administrator II for the State, overseeing food and nutrition operations at three correctional institutions: SQRC, SCC, and Solano State Prison. In this role, she brings together her extensive clinical experience, leadership expertise, and passion for nutrition to support quality food services and promote the health and well-being of the individual she serves.
Anna is deeply passionate about nutrition, healthcare leadership, and making a meaningful difference in people's lives. She believes that nutrition is an essential component of overall health and is committed to helping individuals access the resources, knowledge, and support they need to live healthy lives.
Anna Rivera, RDN, MBA, Ph.D., is a dedicated registered dietitian nutritionist and healthcare leader with more than 20 years of experience in nutrition, clinical practice, management, and public service. Her career began at UC Davis Children's Hospital, where she worked as a Level II Pediatric RDN, developing a strong foundation in clinical nutrition and a passion for helping individuals achieve better health and well-being.
Anna later joined Avalon Health Care, where she expanded her expertise and developed valuable management and leadership skills. In 2013, she began her career in State service with the activation of California Health Care Facility (CHCF), contributing her knowledge and leadership to the evolving healthcare needs of the correctional system.
Committed to lifelong learning and professional growth and development, Anna earned her MBA in Healthcare Leadership in 2016 and completed her Ph.D. in Healthcare Leadership at UC Davis in 2024.
Today, Anna serves as Regional Food Administrator II for the State, overseeing food and nutrition operations at three correctional institutions: SQRC, SCC, and Solano State Prison. In this role, she brings together her extensive clinical experience, leadership expertise, and passion for nutrition to support quality food services and promote the health and well-being of the individual she serves.
Anna is deeply passionate about nutrition, healthcare leadership, and making a meaningful difference in people's lives. She believes that nutrition is an essential component of overall health and is committed to helping individuals access the resources, knowledge, and support they need to live healthy lives.
"Directors cut: Producing five-Star Food Safety"
Tuesday, September 01, 2026 - 3:25pm - 4:25pmSession: 8.0
Speaker(s):
Emmanuel Paraiso
Description:
An overview of food safety practices
Objectives:
Food Handlers Best Practices
Speaker Bio(s):
Emmanuel Paraiso
Emmanuel is a Registered Environmental Health Specialist with the LA County Department of Public Health Outbreak Investigation and Evaluation Unit where he investigates suspected and confirmed outbreaks including foodborne illnesses.
Emmanuel is a Registered Environmental Health Specialist with the LA County Department of Public Health Outbreak Investigation and Evaluation Unit where he investigates suspected and confirmed outbreaks including foodborne illnesses.
"From Bread & Water to AI: Emerging Trends in Nutrition and Correctional Foodservice"
Tuesday, September 01, 2026 - 4:25pm - 5:25pmSession: 9.0
Speaker(s):
Nick Padula
Description:
This session will begin with a brief and engaging look at what incarcerated populations have eaten throughout history before turning to the rapidly changing future of nutrition and foodservice. Participants will explore emerging topics including GLP-1 medications, next-generation peptide therapies, artificial intelligence, precision nutrition, the gut microbiome, Food Is Medicine, wearable technology, automation, and evolving foodservice systems.
Rather than simply highlighting what's new, the session will examine what is supported by current evidence, what may be overhyped, and what these developments could actually mean for correctional foodservice professionals and dietitians. Participants will leave with a better understanding of the trends likely to influence menus, clinical nutrition, staffing, technology, operations, and the future of correctional foodservice.
Rather than simply highlighting what's new, the session will examine what is supported by current evidence, what may be overhyped, and what these developments could actually mean for correctional foodservice professionals and dietitians. Participants will leave with a better understanding of the trends likely to influence menus, clinical nutrition, staffing, technology, operations, and the future of correctional foodservice.
Objectives:
At the conclusion of this session, participants will be able to describe the evolution of correctional nutrition and foodservice, identify emerging trends including GLP-1 medications, peptide therapies, artificial intelligence, precision nutrition, and foodservice technology, and evaluate how these developments may influence future correctional foodservice operations and nutrition care.
Speaker Bio(s):
Nick Padula
Nick Padula
Nick Padula, MS, RD, LD, CSSD, is a Board Certified Specialist in Sports Dietetics with expertise in sports nutrition, foodservice management, and clinical nutrition. He serves as a Sports Dietitian for USA Volleyball and Cypress College Athletics, is an Adjunct Lecturer and Internship Coordinator at the University of Southern California, and owns two nutrition consulting practices. His graduate teaching focuses on foodservice management, sanitation, sports nutrition, and supervised practice. Previously, he held leadership roles in clinical nutrition and foodservice operations at Front Porch Communities and Harbor-UCLA Medical Center. Nick is passionate about advancing performance nutrition, foodservice, and the education of future dietetics professionals.
Nick Padula, MS, RD, LD, CSSD, is a Board Certified Specialist in Sports Dietetics with expertise in sports nutrition, foodservice management, and clinical nutrition. He serves as a Sports Dietitian for USA Volleyball and Cypress College Athletics, is an Adjunct Lecturer and Internship Coordinator at the University of Southern California, and owns two nutrition consulting practices. His graduate teaching focuses on foodservice management, sanitation, sports nutrition, and supervised practice. Previously, he held leadership roles in clinical nutrition and foodservice operations at Front Porch Communities and Harbor-UCLA Medical Center. Nick is passionate about advancing performance nutrition, foodservice, and the education of future dietetics professionals.
"Tell Your Story Like Hollywood: Your Story Can Change Your Life, Make You More Money, and Set You Apart in any Room"
Wednesday, September 02, 2026 - 9:40am - 10:40amSession: 10.0
Speaker(s):
Yvonne Chotzen, Chotzen Communications
Speaker Bio(s):
Yvonne Chotzen
Yvonne Chotzen
Yvonne Chotzen is a former Federal Public Defender, veteran trial attorney, and award-winning Hollywood producer whose extraordinary journey took her from defending clients in jail cells and federal courtrooms to producing powerful true-story films seen by millions. After more than a decade representing clients whose lives and freedom hung in the balance, Yvonne discovered that the most persuasive force in any courtroom wasn't simply evidence-it was story. When one of her legal cases became the NBC miniseries A Matter of Justice, she made the unlikely leap from law to Hollywood, where she went on to produce acclaimed television movies including the NAACP Image Award-winning The Rosa Parks Story starring Angela Bassett and Cicely Tyson. Today, Yvonne delivers electrifying presentations that mesmerize with professionals, entrepreneurs, and attorneys how to harness the same storytelling strategies used in Hollywood and the courtroom to become unforgettable, persuasive, and impactful communicators. Her keynote, "Craft Your Signature Story and Magnetize Your Tribe, Draw More Clients and Lots More Money" is a captivating journey of courage, reinvention, and the life-changing power of story.
Yvonne Chotzen is a former Federal Public Defender, veteran trial attorney, and award-winning Hollywood producer whose extraordinary journey took her from defending clients in jail cells and federal courtrooms to producing powerful true-story films seen by millions. After more than a decade representing clients whose lives and freedom hung in the balance, Yvonne discovered that the most persuasive force in any courtroom wasn't simply evidence-it was story. When one of her legal cases became the NBC miniseries A Matter of Justice, she made the unlikely leap from law to Hollywood, where she went on to produce acclaimed television movies including the NAACP Image Award-winning The Rosa Parks Story starring Angela Bassett and Cicely Tyson. Today, Yvonne delivers electrifying presentations that mesmerize with professionals, entrepreneurs, and attorneys how to harness the same storytelling strategies used in Hollywood and the courtroom to become unforgettable, persuasive, and impactful communicators. Her keynote, "Craft Your Signature Story and Magnetize Your Tribe, Draw More Clients and Lots More Money" is a captivating journey of courage, reinvention, and the life-changing power of story.
"Regional Competition"
Wednesday, September 02, 2026 - 10:50am - 11:50amSession: 11.0
Speaker(s):
Description:
Come watch and cheer on your Region in our Annual Regional Competition. This year our four regions will be competing in a cake decorating contest. If you are interested in joining the competition, please reach out to your Regional Director.
ACFSA 2026 Annual International Conference
August 30th - September 2, 2026Burbank, CA
Register:
Online -
(Tentative and subject to change)
Awards Nomination
Due by May 15th
Exhibitor Info Page
Sponsors
Contact ACFSA:
PO Box 10065
Burbank, CA 91510
T: (818) 843-6608
F: (818) 843-7423
PO Box 10065
Burbank, CA 91510
T: (818) 843-6608
F: (818) 843-7423
