Tag Archives: hospital food

The Four Sides to “Stevie Ray”

Posted on February 26, 2015 by

  “For the strength of the Pack is the Wolf, and the strength of the Wolf is the Pack.” -Rudyard Kipling     Steven Longe, a.ka. “John Steven” or “Stevie Ray” in our kitchen is a behind the scenes player … Continue reading →

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The Pizza Challenge, Accepted

Posted on October 1, 2014 by

“Life’s challenges are not supposed to paralyze you, they’re supposed to help you discover who you are.”  – Bernice Johnson Reagan Taking on a good challenge is something I’ve always respected. In the modern hospital kitchen, specifically ours, every day can bring a new … Continue reading →

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Hungarian Goulash, Then and Now

Posted on May 15, 2014 by

Being a chef, many people often ask me if I get my cooking inspiration from my mother. I quickly answer that question by saying… “No not really, but I get my work ethic from her and my father as well.” Growing … Continue reading →

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The Journey of a Healthcare Chef

Posted on February 19, 2014 by

The last ten years of my career have mostly been centered around one common goal, changing the public’s perception of “Hospital Food”. Over this journey, I’ve made plenty of mistakes, won many awards, and met many people whom share the … Continue reading →

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Walking The Walk, Means Talking The Talk

Posted on December 9, 2013 by

Recently when a colleague was touring our operation,  we briefly discussed the unique verbage used in our hospital kitchen today. We talked about how this wasn’t always the case in the healthcare world. In hospital kitchens, we used to be “institutionalized.” As I … Continue reading →

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The Facebook Post That Changed My Day

Posted on November 24, 2013 by

While scrolling through my Facebook news feed today, I read something that truly inspired me, and instantly made me feel good. In turn, I hit the thumbs up sign  just like everyone else does when they read or see a picture they … Continue reading →

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Layers of Flavor, Building a Late Summer BLT

Posted on August 31, 2013 by

 “Sometimes the best thing a cook can do, is to leave an ingredient alone.” As I get older in my culinary journey, this phrase starts to  become more important to me everyday. There is a tendency in our world to … Continue reading →

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“Pork Week”- It’s How Our Chefs Celebrate Shark Week

Posted on August 8, 2013 by

It’s been quite the week here, as the Black Hat Chefs were going full throttle with our new “Discovery Sessions.” While most of the world was celebrating “Shark Week,”  in our kitchens we were celebrating “Pork Week.” That’s right,  from the very start of the … Continue reading →

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Summertime Tears of Joy

Posted on July 3, 2013 by

   Tears of Joy-they don’t happen too often in one’s life, which is in fact the very reason that makes them all the more special. You will see them often at award ceremonies, sports championships, or even when your child does something remarkable … Continue reading →

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Preparation, Organization, Validation- My Quest to Become a Certified Executive Chef with The American Culinary Federation

Posted on June 15, 2013 by

This is my story of how I earned this credential in three months time. There are just over 3,000 chefs that hold this credential, and I am one of them. The following is a short story of how I did … Continue reading →

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