DM&A Culinary Graduation
On September 16, Amy Burns, Barbie Lasswell, Allyson Srch, Erik Bassert, Addie Snedeger and Josh Hess of the Food and Nutrition Services Department at Golden Valley Memorial Hospital graduated from Don Miller & Associates (DM&A) Healthcare Culinary Academy. Ron Sabatini, Certified Executive Chef and Director of Culinary Operations from DM&A was on hand for the presentation. Also presenting awards were Randy Wertz, Chief Executive Officer of Golden Valley Memorial Healthcare; Craig Thompson, Chief Operating Officer and Cynthia Brouk, Director of Food and Nutrition Services. In order to successfully complete the Culinary Academy, the staff spent the past year enhancing their culinary skills, studying official chef terminology, and perfecting the recipes used at GVMH. In addition, they had to be recommended for and successfully pass the healthcare culinary exam.
GVMH began participating in the Healthcare Culinary Academy in February 2008. The training includes some traditional classroom instruction, written examinations, and on-the-job training and observation by supervisors. Six certified executive chefs, from coast-to-coast, have worked with the GVMH team.
The experience has changed the way the cooks approach meal preparations on a day-to-day basis, according to Cynthia Brouk, director of Food and Nutrition Services at GVMH. For example, each day staff samples the food and “scores” the flavor, appearance and taste. Anything made from scratch that doesn’t receive a perfect score of 10 is discussed at a cook’s meeting, where together they strategize on ways to enhance that particular menu item.
DM&A is a nationally recognized California-based company assisting healthcare organizations world-wide to achieve excellence in food quality and service. “The DM&A team of personal success coaches work not only on culinary skills but also attitude, team building, leadership and customer service skills, ” says Brouk. The DM&A Destination “10” philosophy means you’re committed to teamwork, as well as producing an excellent product.
“Completing the culinary academy has given our cooks a greater sense of self-worth in their jobs, a higher level of respect, and increased pride,” Brouk said. “Our staff and supervisors have had to stretch outside their comfort zone and work diligently to make these changes. We are proud of our graduates and the entire Food and Nutrition Services staff for all they have accomplished since implementing the Destination 10 process.