Culinary teams in today’s healthcare foodservice operations face many challenges. Patients’ discerning palates necessitate creativity when creating nutritious and appealing menu items that work for those with special dietary needs.
During this online event you’ll learn how intelligent cooking can elevate and add efficiencies to your kitchen. Join us online to discover how many foodservice operations are utilizing intelligent foodservice equipment to:
Thank you to our exclusive webinar sponsor:
- Overcome staffing and resource challenges
- Increase quality and consistency of menu offerings
- Decrease product waste and kitchen workflow inefficiencies
- Centralize recording of HACCP data
MEET THE SPEAKERS:
Chef Billy Buck, National Corporate Chef, RATIONAL USA
Chef William “Billy” Buck has more than 30 years of experience in the foodservice industry and has cooked professionally since the age of 15. After attending The School of Culinary Arts at the Art Institute of Colorado, he gained culinary experience in Denver within healthcare, casual dining, fine dining, and catering. Chef Buck started with RATIONAL USA as a RATIONAL Certified Chef in 1999, becoming the Regional Sales Manager for the Mountain States in 2005. In 2015, he was promoted to National Corporate Chef, a role in which he oversees culinary operations and customer satisfaction. Chef goes to work every day with passion for supporting our customers and partners in foodservice. This was demonstrated when he was awarded a Champions of Change Award by the International Dairy Deli Bakery Association and Winsight Grocery Business magazine for “exemplifying the change he wants to see in the culinary industry.”
Timothy Gee, CEC, Executive Chef, Memorial Sloan Kettering Cancer Center
Timothy Gee, CEC, is currently the Enterprise Executive Chef at Memorial Sloan Kettering Cancer Center in New York, NY. Gee has more than 20 years of experience in the foodservice industry. Previously he was employed as an Executive Chef at Robert Wood Johnson University Hospital in New Brunswick, NJ, and Saint Peters University Hospital in New Brunswick, NJ. Chef Gee’s experience also includes serving as a Sous Chef for Wegmans Food Markets in New Jersey and as a Chef de Partie at Borgata Casino & Hotel in Atlantic City, NJ. He completed his education at The Culinary Institute of America along with an apprenticeship at Restaurant Daniel in New York, NY.
Philip Maloney, Senior Director of Culinary Operations, Erickson Senior Living