FM On Demand with Tara Fitzpatrick: From casino to cafeteria, Stony Brook University Hospital’s Chef Jim Kellenberger rolls dice on meaningful onsite chef life

On this episode of On Demand with Tara Fitzpatrick, we meet Executive Chef Jim Kellenberger, a recent winner of FM’s Healthcare Recipe Contest in the Best Sustainable category with a seasonal stunner of a salad: Romaine lettuce, green beans and cherry tomatoes are topped with a blood orange vinaigrette and candied pumpkin seeds from last year’s pumpkin carve. Kellenberger, a military veteran, has worked in many different settings, including New York/New Jersey fine dining, Vegas buffets and hot spots, and Knott’s Berry Farm in California (known for its creative berry-themed food items). When he came to healthcare dining, he didn’t realize what a positive impact it would have on his life or the fulfilling nature of the job. Lately, he's been working making sustainable meals that heal for thousands every day at the hospital. The education piece of healthcare dining is important to him too, and we get into that as well.