See Argentum’s press announcements from the Senior Living Executive Conference in Phoenix.

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Alexandria, Va.—As high-quality dining and hospitality services continue to be a competitive differentiator in senior living, Argentum and The Culinary Institute of America (CIA) are pleased to offer a first-of-its-kind experience: The Argentum Dining & Hospitality Conference with programming provided by the CIA, premiering this May in Tampa, Fla.

“Senior living leaders are continually looking for ways to better serve residents,” says Argentum president and CEO James Balda. “We know that superior dining and hospitality services are key components to successful operations and the overall resident experience, so we are thrilled to collaborate with the CIA to offer this elevated programming for industry professionals.”

Senior living dining and hospitality services are quickly growing in variety and sophistication, exploring trends such as open kitchens, bistros, farm-to-table dining, food trucks, and online ordering for delivery. While special diets, nutritional needs, and varying abilities need to be carefully considered and evaluated, the creative challenge in senior living dining is to serve all residents without compromising quality.

The CIA will be spearheading a conference within a conference, leading sessions on trends in dining concepts, setting the standard for change in senior living, and foodservice staff excellence.

“With so much emphasis on food in our daily lives—from early childhood memories to the proliferation of cooking shows and recipes on television, on the Internet, and through social media platforms―it is imperative that food service staff at senior living residences innovate to provide quality meals that are both flavorful and healthful,” said Certified Master Chef Brad Barnes, director of CIA Consulting and Industry Programs. “We look forward to working with Argentum to help senior living professionals take a fresh look at their dining and hospitality programs and continue to evolve and improve the residential dining experience.”

The Argentum Dining & Hospitality Conference, May 19-20, will run concurrently with the 2020 Argentum Senior Living Executive Conference at the Tampa Convention Center. The two-day specialized conference is designed to benefit those working in senior living dining as well as those in the hospitality industry exploring the senior living field: chefs, operations managers, regional dining managers, procurement staff, and restaurant managers, among others.

Participants can register for a pass that provides access to dedicated dining and hospitality programming as well as a wide range of offerings within the larger Senior Living Executive Conference.

The importance of dining in senior living is clear in several recent findings:

For additional information, registration rates, and programming updates on the Argentum Dining & Hospitality Conference and the Senior Living Executive Conference, visit Registration will launch in December 2019 with discounted early bird rates and group registration savings!

About Argentum
Argentum is the leading national association exclusively dedicated to supporting companies operating professionally managed, resident-centered senior living communities and the older adults and families they serve. Since 1990, Argentum has advocated for choice, independence, dignity, and quality of life for all older adults.

Argentum member companies operate senior living communities offering assisted living, independent living, continuing care, and memory care services. Along with its state partners, Argentum’s membership represents approximately 75 percent of the senior living industry—an industry with a national economic impact of nearly a quarter of a trillion dollars and responsible for providing over 1.6 million jobs. These numbers will continue to grow as the U.S. population ages.

Argentum’s programs and initiatives are driven by its membership. For more information about joining Argentum, please visit Learn more at

About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.


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