Culinary Day 2018

Culinary Day 2018

Thursday, May 24, 2018

Morning session: 9:00 am - 12:30 pm

Afternoon session: 1:30 pm - 5:00 pm

We welcome back veteran speaker/teacher, Betsy Hicks and Wisconsin restauranteur Chef Tyler Sailsbery. This power duo delighted their audience at Autism One in 2014 and 2015 with practical, creative, and often humorous tips in helping sensory driven children and adults eat nutritiously. 


Betsy and Tyler teach more than a few great recipes, they entertain with innovative methods and concentrating nutrients to make meal planning and cooking enjoyable while still focusing on nutrition.


2018 Culinary Day Agenda


Morning Session


9 am to 10 am -  Personalizing your Diet Direction - Navigating your way through the fear and into a customized diet that benefits your whole family. One size does not fit all! When you understand the foundation of nutrition and the healing role of food, you will be inspired to create a greater variety of choices. This is a fun hour designed to help motivate and add clarity to meal planning.


10 am - 11 am Cooking Techniques - Convenient foods are nice, but a great deal of our food budget could be cut in half by understanding a few basic tips. This hour will demonstrate and educate on making your kitchen supplies, culinary skills, and local resources work for you.


11 am - 12:30 pm Happy Gut Foods - Why are we picky eaters? Picky eating has variety of causes, but our microbiome is the most influential leader. How can we use food as a way to heal our gut and change our cravings? We will focus on diets that support a symbiotic relationship of our microflora.


12:30 pm - 1:30 pm break


Afternoon Session


1:30 pm - 3 pm Texture Friendly Foods - For most picky eaters the challenge is not with the flavor and taste, but the texture. How can you use texture preferences to work in your favor? Here, we will highlight recipes and ideas on using crispy, soft, smooth, and other textures to

increase mealtime cooperation.


3 pm - 4:30 pm

10 Fast Breakfasts, Lunches, Dinners, and Snacks

Stuck in a food rut? Craving a little variety? Betsy and Tyler highlight 40 fast and simple meals  you may never have thought of or were unsure how to make. Not all the foods will be sampled but you’re sure to walk away with new ideas.


4:30 pm – 5:00 pm Audience Q & A



Register for the general conference lectures and this additional event(s) here:  

If you have already registered for the general conference lectures and you wish to purchase a special event(s), then please go to this link:




Betsy Hicks

Betsy Hicks, author of Picky Eating Solutions, returns to Autism One to host Culinary Day. Betsy is known for her fun and creative ways to deliver a workshop that is beyond a few great recipes. She teaches useful techniques, meal planning, and ingredient education that will benefit your whole family.

Betsy has a 24-year old son with autism and has worked in the field of holistic medicine for over 20 years. She met her late-husband, John Hicks, MD at an autism conference and they created a wellness center in Wisconsin and later in California that focused on autism until his death in 2016.


Since then, Betsy continues to teach classes and will be partnering to open a food education center in California by the end of this year. She currently lives in San Francisco and writes for her blog; Realistic Health and Wellness.

Tyler Sailsbery


Chef Tyler Sailsbery is the executive chef and owner of The Black Sheep Restaurant in Whitewater WI and the Owner of Casual Joe’s. Tyler received some of his training through Fox Valley Technical College’s Culinary Program, and further honed his skills while working for caterers and restaurants throughout the Fox Valley. He then attended Business School in Whitewater WI emphasizing entrepreneurship.  His focus on farm to table meals stems from his rich agricultural history-a combination of growing up on his family’s small farm and his experience with the Wisconsin FFA association. Tyler enjoys adapting and combining French and Italian classics to provide customers with a twist on traditional favorites. Tyler believes food should be fresh, local, simple and unpretentious.