EXECUTIVE CHEF
MORRISON HEALTHCARE
(MAYO CLINIC)
What’s been your proudest career accomplishment within the last year?
Within the last year, I was able to continue my career with the company and was promoted to oversee two Mayo Clinic accounts as the executive chef.
How has the COVID pandemic changed your approach to foodservice?
In a healthcare setting, the COVID pandemic has changed my approach by having to mold my creativity not only in the service of our cafes, but also to our patients. Pre-packaging items such as salads and entrees, limiting the amount of customer service to prevent the spread, in addition to switching to paper service for COVID patients.
The pandemic has reminded me that the events of life will be unexpected and to always cherish all positive things in life, to continue to learn, grow and stay humble.
What’s been your most rewarding moment?
My most rewarding moment in my career was actually a few weeks ago. I had a patient and his wife celebrating their 68th anniversary, and we were told it would most likely be their last anniversary. My team and I created a dessert tray and personally delivered it to the room.
To see the way his wife and family lit up, the appreciation they had for such a simple moment, made us all emotional. It reminded me of why I chose healthcare and why I do what I do. Healing through the power of food.
What’s the best career advice you’ve been given?
To always look at things in a bigger picture, a higher altitude. It is easy to become trapped or buried in small things, but when you look at everything together it is easier to see how things can come together to make solutions.