Fresh veggies, smart recruitment tactics on the table at Morrison Healthcare’s Mayo Clinic farm-fresh chef demo booth at a farmers market

When produce is putting on its biggest show of the year, a farmers market collab is a great opportunity to get chefs out of the kitchen. Morrison Healthcare took it a step further and used this a chance to meet people in the community who might also be job seekers.

Tara Fitzpatrick, Senior Editor

August 27, 2021

9 Slides

When Morrison Healthcare Rochester, Minn., Mayo Clinic chefs did a late summer stint at the local farmers market with local farmers, each was impressed with the other’s mastery of their craft. The chefs when they laid eyes on vibrant veggies and the farmers when they tasted the chefs’ heirloom tomato salad, with its perfectly balanced use of the farmers’ own product.

The symbiotic relationship between farmer and chef goes even deeper here at the Rochester Farmers Market, as Morrison Healthcare team was ready to get to know the community, and answer any questions they may have about employment, too.

Everything on Morrison’s chef’s table/booth was grown by the local market vendors, and over the course of the month of August at the market, the team created items that really showed off the produce, such as a cucumber-dill slaw, bruschetta using bread from a market vendor, salsa fresca, veggie ceviche and more. Take a closer look at the chefs’ booth.

About the Author

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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