Culinary Graduation at GVMH

Cooks at Golden Valley Memorial Hospital graduated from Chef Don Miller’s Healthcare Culinary Academy on October 28th in a ceremony honoring each of the eighteen graduates.  Certified Executive Chef Ron Sabitini and Robin Gabl, a Personal Success Coach, from DM&A were on hand for the presentation. In order to successfully complete the Culinary Academy, the cooks have spent the past eighteen months enhancing their culinary skills, studying official chef terminology, and perfecting the recipes used at GVMH. 

Participation in the Healthcare Culinary Academy began in February 2008 and has involved some traditional classroom instruction, written examinations, along with on-the-job training and observation by supervisors.  Four certified executive chefs, from coast-to-coast, have worked with the GVMH cooks, including presentations and demonstrations personally by Chef Don. 

The experience has changed the way the GVMH cooks approach meal preparations on a day-to-day basis.  For example, every day, staff samples the foods and “score” 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. 

Don Miller is a nationally recognized executive chef and registered dietitian whose California-based company, DM&A, assists healthcare organizations in achieving excellence in food quality and service.  “Don and his team of personal success coaches work not only on culinary skills but also attitude, team building and customer service skills ” according to Cynthia Brouk, director of the food and nutrition services department. Chef Don’s 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 cooks and the entire Food and Nutrition Services staff for all they have accomplished over the past eighteen months.”