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Chefs to Watch: Mayo Clinic’s Morrison Healthcare chefs connect with community in new ways

Chefs Nathalie Etienne and Cesar Santiago turned a farmer’s market stall into a powerful recruitment tool, all while chopping and chatting with home cooks who need a nudge into working with fresh veggies.

Tara Fitzpatrick, Senior Editor

October 4, 2021

This Chefs to Watch is special—you are getting two for the price of one! We got to talk with Morrison Healthcare Chefs Nathalie Etienne and Cesar Santiago of Mayo Clinic in Rochester, Minn., and the teamwork between these two is inspiring.

At a local farmer’s market, Etienne and Santiago created some amazing dishes uses produce from the market, which attracted attention of curious home cooks and—bonus—people interested in learning more about employment with Morrison Healthcare.

The two chefs have a few things in common, both having journeyed a long way from where they grew up. Etienne is from Haiti and Santiago is from Mexico, so the snowy winters of Minnesota have taken a bit of getting used to, but they both fondly remember the first time they saw snow in real life.

Another common thread: Both spent early parts of their careers working in hotels with Marriott, where they sharpened their skills for the work they’re doing today: Helping to keep this whole community healthy through the power of food as medicine. Check out what this cool duo has planned for the fall (hint: both are experiencing extreme pumpkin spice fatigue!)

About the Author

Tara Fitzpatrick

Tara Fitzpatrick

Senior Editor, Informa Restaurant & Food Group

Tara Fitzpatrick is Food Management’s senior editor and a contributor to Restaurant Hospitality and Nation’s Restaurant News, creating editorial content for digital, print and events. Tara holds a bachelor of science degree from the School of Journalism and Mass Communications at Kent State University. Before joining Food Management in 2008, Tara was associate editor at National Association of College Stores in Oberlin, Ohio. Prior to that, Tara worked as a newspaper reporter in her hometown of Lorain, Ohio, where she lives now. Tara is a fan of food history, legends, lore, ghost stories, urban farming and old cookbooks.

Tara Fitzpatrick’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), menu trends, sustainability in foodservice, senior dining, farm-to-table and innovation.

Tara Fitzpatrick is a frequent webinar and podcast host and has served on the board of directors for IFEC (International Food Editors Consortium).

Tara Fitzpatrick’s experience:

Senior Editor, Food Management (Feb 2008-present)

Associate Editor, National Association of College Stores (2005-2008)

Reporter, The Morning Journal (2002-2005)

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