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By   FSD Staff August 28, 2018 A pair of senior living chefs swept an   Association for Healthcare Foodservice (AHF)   culinary competition last week, earning the top prize for a vegan dish they crafted using a mystery ingredient revealed just ahead of the battle: local craft beer. The competition, held during the Association for Healthcare Foodservice’s annual national conference in Minneapolis, pitted teams of healthcare chefs against one another in a bit of friendly sparring. The winning dish, a take on elotes dubbed 30th Street Corn Risotto, was crafted by Robert Navarrete and Diane Menzie of Rogue Valley Manor in Medford, ...
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Culinary Champs

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BY   TAMMY ASNICAR FOR THE MAIL TRIBUNE   September 16, 2018 Rogue Valley Manor residents are going to be eating even better than usual. Manor chefs Robert Navarrete and Diane Menzie brought home a gold medal last month from a nationwide culinary competition in Minnesota for a dish they invented — 30th Street Vegan Corn Risotto — and now it’s on the Manor menu. Teams from five hospitals and long-term care facilities from all over the country made it to the finals of the competition sponsored by the Association for Healthcare Foodservice, and they competed to create the best meal from original recipes, with judging based on organization, culinary skills, ...
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Mike Buzalka  |  Sep 07, 2018 FM’s Hospital Power Players feature, like those for  K-12 Power Players  and   College Power Players , is designed to provide FM readers a glimpse into how some of the largest entities in the respective segments operate their dining programs and what additions and enhancement they have made recently. The 2018 Hospital Power Players list was compiled using the Staffed Beds number for each as reported by the  American Hospital Directory  (AHD) and is composed of the 25 with the highest number of Staffed Beds as of mid-June 2018. In many cases, the number includes several facilities and these are noted in each entry. ...
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Major medical center’s nutrition services can now take its healthy dining promotion campaign on the road thanks to its new demo center on wheels. Mike Buzalka   |   Sep 10, 2018 Community outreach is an increasingly important part of the mission for many healthcare institutions, and often their nutrition services department takes on a big role in promoting healthy lifestyles, usually through cooking demonstrations and presentations on healthy eating. One major healthcare institution that has taken this mission seriously—and taken it on the road—is The Ohio State University Wexner Medical Center (OSUWMC), with its new Mobile Education Kitchen ...
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Oregon Chefs Take First Place in Healthcare Foodservice Culinary Competition Winning dish is vegan ‘30 th Street Corn Risotto’; Mystery ingredient Minnesota’s Surly craft beer MINNEAPOLIS (August 23, 2018) — A team of chefs from Rogue Valley Manor in Medford, Oregon, took first place Wednesday evening in the annual Culinary Competition at the Association for Healthcare Foodservice (AHF) Annual Conference with a plant-based dish called 30 th Street Corn Risotto. Winning chefs from Rogue Valley were Robert Navarrete, CEC, and Diane Menzie.  Second place went to Antonio Sanchez and Moulay Hida of Hennepin Healthcare in Minneapolis. Richard Farmer and ...
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We're cooking in the kitchen with Timothy, from CENTRA Health Culinary Creations By   Brittany Flowers   - Daytime Blue Ridge Host ROANOKE  - We're cooking in the kitchen with Timothy Schoonmaker, from CENTRA Health Culinary Creations. Learn more about the healthy options they're offering patients and how you can make some household favorites a little healthier for your family.  Click HERE for video segment and recipes
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By Leisa Bryant Hurricane Harvey   hit the Gulf Coast of Texas last year, bringing a deluge of rain and damaging floods that left 30,000 people temporarily homeless and tens of thousands without power. At The University of Texas MD Anderson Cancer Center, more than a third of our 20,000 staff members had to evacuate or were personally affected in some way by the storm. During this trying time, our foodservice department was critical to feeding and comforting more than 1,300 patients, staff, clinicians and visitors. The National Oceanic and Atmospheric Administration says there’s a 75% chance this year’s hurricane season will be in the normal or above ...
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Published: August 1, 2018   Written by   Donna Boss, Contributing Editor Stiff competition. The need to raise revenues while lowering expenses. Provide quality, customizable menus. Integrate technology. Meet customer demands for speed of service. Healthcare foodservice has a list of challenges that measures a mile long and then some. In a sweeping interview, Dan Henroid, MS, RD, director, Nutrition and Food Services, and sustainability officer,   UCSF Health , San Francisco, addresses all of these issues and more as he looks at the state of healthcare foodservice. FE&S : What trends are shaping today’s healthcare foodservice landscape? ...
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Published: August 1, 2018   Written by   Donna Boss, Contributing Editor As the director of Culinary and Nutrition Services at   UNC REX Healthcare   in Raleigh, N.C., James (Jim) McGrody oversees a $14 million budget. The private, not-for-profit healthcare system includes 460 acute care beds and 227 skilled nursing beds and treats nearly 34,000 inpatients yearly. The foodservice operation provides more than 1,200 patient meals per day through a 12-hour patient room service operation and an after-hours menu until 1 a.m. with limited offerings. Retail operations include a fresh salad and produce bar, Cib/o-grille and the Showtime Chefs ...
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by  Margaret Kipe  |   Jul 25, 2018 7:46am Sometimes it’s the tried-and-true data analysis tool that yields the most powerful benefit even as new apps and gadgets are attracting all the attention. For instance, benchmarking has stood the test of time as an outstanding tool that can be used with great effectiveness in healthcare food service—providing strong insights for evaluating existing programs, informing expansion decisions, and even motivating staff. When it comes to food service departments, benchmarking allows them to collect and share data about their operations and to compare key performance indicators with dozens of organizations of similar ...
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Eating good at the Manor

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BY   Tammy Asnicar for the Mail Tribune July 18, 2018 As a young aspiring chef and would-be actor, Eric Eisenberg found behind-the-scenes action in a high-end, high-volume Manhattan restaurant to be very theatrical. Four decades later, as director of dining services at Rogue Valley Manor, the native New Yorker is performing on a different stage for a captive audience that expects a culinary encore 365 days a year. Eisenberg says he never expected to end up where he is tasked with creating a fine-dining experience for the largest senior living community in Southern Oregon. Twenty-five years ago, the Le Cordon Bleu-trained chef was the executive chef ...
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M etro New York’s leading healthcare foodservice executives met at the Sheraton LaGuardia last month for the AHF-NY 2018 Educational Seminar and Vendor Exhibition with a theme of: “Challenges and Changes in the Healthcare Foodservice Industry”. After a warm welcome from AHF-NY president Andria Coleman (EMBA, MS, RDN, CDN), the group was challenged and stimulated by a wide diversity of topic and speakers.   Morning sessions at the  AHF-NY 2018 Educational Seminar and Vendor Exhibition  included presentations on Enhancing Recovery after Surgery (ERAS) that was moderated by     Dr. Christina Lynn Sherry, PhD, RD, MBA, Medical Science Liaison, Abbott ...
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A successful program can turn industry hopefuls into future employees. Before the next generation of foodservice leaders can get to work, they need to be shown the ropes (and the trays and the menu calendars). A summer internship program is a great way to introduce them to noncommercial foodservice. Here are a few things to keep in mind.  Read more HERE .
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Gundersen Health System in La Crosse, Wis., will be providing free meals to kids throughout the summer,   La Crosse Tribune reports . Children 18 and under will be able to receive free breakfast and lunch beginning this month until the end of August.  Read more HERE
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See what's trending in healthcare this month Read More HER
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Chefs Join Self-Operated Hospital Foodservice to Make a Difference in Patients’ Lives WASHINGTON (June 5, 2018) — When you picture having a meal in the hospital or when visiting a relative in an assisted living facility, a five-star dining experience doesn’t usually come to mind – but it should. In fact, many chefs are leaving the long hours and demanding role of head chef in fine-dining restaurants to serve a different kind of patron – healthcare patients, residents, and their visitors. As healthcare organizations recognize the role of good food in healing due to the public’s demand and shifting trends in healthcare nutrition, chefs all over the country ...
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Ordering kiosk serves a waiting area located next to the hospital’s operating rooms so family members can get food without leaving the premises. Mike Buzalka   |   May 14, 2018 Remote ordering and delivery is a fast-growing trend in various niches of the onsite dining world. At Ohio State University Wexner Medical Center (OSUWMC) in Columbus, the experimentation has reached a surgical waiting area where families anxiously await the results of procedures going on in the nearby operating rooms and are often reluctant to leave to get something to eat. Installed earlier this year, the remote ordering kiosk offers a limited selection of items ...
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March 1, 2018    Rita Negrete-Rousseau Sometimes, you have to learn the hard way. A healthcare culinary services and nutrition director in the Southeast went through two major hospital foodservice renovations. It was only during the second job, when he saw how the collaboration with a design consultant could work well, that he fully realized what had gone wrong the first time. “For the first job, we let the consultant steer the project.” he says. “We didn’t ask enough questions. We got stuck with something we didn’t like, and when we tried to fix it, it was too late.” When the second project got under way, the foodservice director and his team ...
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Self-Operated Hospital Foodservices go Beyond Hospital Walls to Serve the Community (April 3, 2018) — More than 5 million older Americans face hunger every day—a devastating reality for millions of seniors who hope to remain in their homes as they age. Luckily, they have many allies who enable them to live safely. As hospitals expand their role from acute care to community care, many are tapping their self-operated hospital food service departments to bring food and comfort to seniors in their communities to ensure they remain healthy, connected, and independent. “As hospitals’ responsibilities widen to maintaining the health of the population, food ...
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Published: March 27, 2018 Written by   The Editors Cyndi Roberts to become president-elect for the healthcare foodservice organization. Members of the   Association for Healthcare Foodservice   elected three officers, two directors at-large and two members to its nominating committee. Cyndi Roberts, foodservices and clinical nutrition manager at St. Joseph Memorial Hospital in Murphysboro, Ill., was elected to serve as president-elect, effective October 1. Roberts will assume her new position when current president-elect Martha Rardin becomes president of the association in October. Rardin is director of nutrition and dietetics at Hendricks ...
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