St. John’s Medical Center Offers Culinary “Academy” to Train and Retain Foodservice Staff

The Food & Nutrition Services Dept. at St. John Medical Center in Tulsa, OK, has implemented a Culinary Academy that has boosted meal prep skills and morale among chefs and department personnel. Those completing the requisite courses receive a graduation pin they are entitled to wear as proof of their accomplishment.

“It is a very prized pin,” says Food & Nutrition Services Director Janet Potts, who says she tailored the program to St. John's needs from a concept developed by Don Miller & Associates.

Instructors include Chef Miriam Young and Executive Chef Joe Hamilton, who designed the 31 course curriculum.

Each course lasts 20 minutes to an hour and covers topics such as different proteins, measurements/culinary math, basic knife skills and grilling. A student must pass a “final exam” to graduate.

Those taking the courses include cooks, trayline workers and service staff.

Progress is tracked on a large chart posted in the main kitchen, and this has sparked interest and even some competition among staffers.

“It's taken our department pride up a notch and gotten the attention of our administration,” Potts says. “Our CEO and a vice president came to the recent graduation ceremony and congratulated the graduates.”

Another benefit is a turnover reduction among the culinary staff.

“Over the past two years, we've lost only three cooks from a production staff of approximately 25,” notes Potts.