Monthly archive for May 2016

Winners – Tapas With Attitude

Winners

Congratulations to all the winners at the Tapas with Attitude competition.

Fabulous dishes and presentation to our 1st place winner, JFK Medical Center.

Kudos to Robert Wood Johnson Medical Center for creativity and imagination in their tapas to achieve 2nd winning place.

This year an amazing tie for third between Atlantic Health Systems, Chilton Medical Center and Valley Medical center.

Also congratulations to Sysco foods for winning the competition for best tapas among business partners. Best booth design went to Valley Hospital for the imagination and beyond .

One of the toughest years of judging the culinary competition at RWJ for this year’s judges:

  • Nick Mercoglinao, Executive Chef, Peckina-Ferri
  • Thomas Andresakes, Corporate chef, Nestles
  • Todd Daigneault, Executive Chef, Overlook Medical Center
  • Lauren Diamond, Millennial Foodie

It was a great evening of taste, conversation and networking for all.

Gary Triolo in the News!

Our very own Gary Triolo and his team are highlight in an article from Catering magazine.

Click here to read the full article.

Here’s an exerpt…

Going it alone

While a hefty percentage of healthcare locations rely on companies such as Cura and Aramark for their foodservice, many prefer to keep it in-house.

Serving approximately 1,700 meals a day, Freehold, N.J.-based CentraState Healthcare System is a not-for-profit health organization affiliated with the Rutgers Robert Wood Johnson Medical School Family Medicine Residency Program. In addition to a 284-bed acute care teaching hospital, it operates an outpatient center, and three senior living communities.

“Deanna Curry, our executive chef, and her staff are always looking for new, trendy items, and, thankfully, they’re very good at that,” says Gary Triolo, director of food and nutrition services.

“Our restaurant-style room service menu is measured through the Press Ganey patient satisfaction survey process, and our overall satisfaction scores range from the high 80th percentile to the mid-90th percentile. For the patients, we do our best to keep everything low-fat and low-sodium, but still tasty. As a result, many selections could be allowable for most diets.”

One of his proudest accomplishments, Triolo says, was “taking over a new, outsourced and failing café at our attached ambulatory campus. We transformed this café into a fresh-and-healthy-style café where a different ‘nutrilicious’ hot meal is presented daily. Each selection is nutritionally balanced, and the calorie count is under 550.”

Learning Had By All – Second Annual RWJ Live Cooking Class

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The RWJ White Toque Culinarians led by Executive Chef Timothy Gee, CEC and Executive Sous Chef Michael Kasperek both of Robert Wood Johnson University Hospital held their second annual RWJ Live Cooking Class with the assistance of Corporate Chef Nicholas Mercogliano, CEC on April 29, 2016 for the Greater New Jersey Society for Healthcare Foodservice Administrators.

This class was open to AHF Member facilities (GNJSHFSA) in New Jersey. The class was attended by 11 front line employees representing eight different healthcare facilities.

It was a great day with classroom presentation and hands on training in fish and meat fabrication, sous vide cooking, fundamental cooking techniques and sanitation.photo 1

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