Cura’s Community Heroes

 

Caption: Highland Community Hospital Dining Supports its Community

When the pandemic hit, the Cura team at Highland Community Hospital (a member of the Forrest Health System in south Mississippi) in Picayune, Mississippi, went into overdrive!  Director of Dining Ryan Boudreaux, Melissa Olsen, Assistant Director, RD, LD, and the rest of the dining team are preparing a variety of to-go meals for healthcare workers as well as supporting people in need throughout the community.

A key member of the team is Ms. Janie Rancifer.  Everyone knows Ms. Janie, who has been with the Forrest Health System for 20 years.  She’s the friendly face that healthcare workers look forward to seeing in the café.  “She’s a fantastic cook and the rock of our team,” says Melissa.    Since the hospital is only 45 minutes from New Orleans, Ms. Janie specializes in creole cooking, a style of cooking originating in Louisiana, which blends West African, French, Spanish, Amerindian, Haitian influences, as well as influences from the general cuisine of the Southern United States.  Ms. Janie is best known by her customers for her famous pralines!  They are a staple at all hospital special events.

 

Caption:  Ms. Janie Rancifer with her Famous Gumbo

Highland Community healthcare workers make it a point to visit the café on Mondays for Ms. Janie’s traditional red beans and rice.  Fridays are dedicated to Ms. Janie’s homemade “famous” chicken sausage shrimp gumbo, a “New Orleans” tradition at the hospital!  She even prepares a separate pot of chicken gumbo for staff members who do not like seafood.”

Along with Ms. Janie, the team is also supporting community members in need.  They continue to prepare 18-20 breakfast and lunches for the local Meals on Wheels program.  Meals are also prepared for the children of healthcare and dining workers, along with their volunteer teachers, who are caring for their children since day cares have been closed.

Melissa is also looking out for seniors in her community who can’t leave their homes.  She and volunteers from her team and the hospital, are assembling 165 food packages at Mana Ministries for distribution to senior centers.  The food packages contain spaghetti sauce, pasta, canned vegetables, soups and meats. Melissa is personally donating fresh fruit & vegetables!

Tornadoes may have destroyed homes, but not the will to help feed members of the Warren, AR community.   On Easter Sunday, tornadoes ripped through the area and knocked out power not only in Warren, but in surrounding towns.  Since Bradley County Medical Center is the only location in town able to prepare meals, the Cura team, led by Food Service Director Anthony Smith, is preparing meals for those in need who pick up their meals at the side entrance of the hospital.

This is a time where we are all pulling together to help one another in times of need!

Senior Living In-Room Dining

 

 

Caption:  Providence Point To-Go Containers Create Innovative Dining Delivery Program

Senior living residents are living a new life since the pandemic:  They can’t dine and be with each other in their community dining rooms.  They are eating alone in their independent homes or assisted living apartments.  Learn more from culinary team members at Cura, who are doing more than just keeping seniors safe, healthy and well nourished.  These dedicated team members are delivering hope and smiles at all of our communities.  Cura shares some of their teams’ creative delivery stories!

Providence Point in Pittsburgh, PA, is currently offering home delivery featuring a full menu.  More than 299 meals are delivered daily to independent, plus 144 to healthcare and personal care. The team decided to go the extra mile and added in word searches and crossword puzzles. Providence Point servers also had the idea of drawing pictures and messages on the takeout containers to show the residents that they are loved and missed!

At Phoebe Berks in Wernersville, PA, Cura’s team consists of high school student servers who also enjoy drawing pictures on take-out containers that they help to assemble for 1,100 meals delivered daily for breakfast, lunch and dinner.   These caring young adults also grocery shop for up to 90 residents.

Resident response has been phenomenal! When the team at Sherwood Oaks in Cranberry Township, PA made its “Knock and Walk” 225 meal deliveries, residents messaged back by posting on their doors!

Cura dining team members at Lutheran Seniorlife at its Passavant community in Zelienople, PA, attach food puns to 500 food containers to spread a little cheer with resident meals. The staff came up with the puns and designs.   The cards were signed by each dietary team member, then attached to 400 meals and delivered to the residents.

St. Catherine’s Village, a continuing care retirement community in Madison, Mississippi, delivers 350 meals to independent residents where they select from a full menu; 120 meals to assisted living where they have a choice of three hot entrees; and 150 to skilled nursing.  In addition to residents, the team also serves St. Catherine’s employees up to 75 meals per day.

Something for the way home? Holy Redeemer Health System in Philadelphia makes take-out easy.  Manor dining is the new retail venue for staff in the Manor to eliminate cross contamination.

Thinking about dinner already? At Laurel View Village in Davidsville, PA, the Cura team prepared personal pan pizzas complete with bread sticks and marina sauce.  Pizza is delivered to residents in pizza boxes creating an authentic pizza delivery experience! A house-made apple dumpling with ice cream was a welcoming treat!

 Peter Becker Community in Harleysville, PA, trains high school student workers to be “concierges.”  They operate a call center seven days per week for cottage residents and staff members who wish to order from the to-go menu, as well as food items from the makeshift grocery store.  Daily huddles are conducted with student workers to provide them with communications and sales skills including how to take orders and to let residents know what items are available in the grocery store.  General Manager Josh Crandall is receiving a taste of his own dining program.  “With a limited staff, I now live at the community.  The experience gives me the opportunity to benchmark and make changes to the to-go dining and grocery program since I now have to rely on it!”

Independent residents at The Community at Rockhill in Sellersville, PA, are able to shop conveniently and safely at the community’s own Josey’s Store daily.  Josey’s sells grocery and pantry supplies (including ice cream!) and will soon offer frozen meals.  Social distancing is enforced with six-feet space markers secured “by the residents” on the floor to guide everyone in the hallway. Due to the pandemic, residents cannot purchase the supplies for their store.    The Cura team, along with Sysco Philadelphia, are happy to facilitate the purchase and distribution of the supplies sold at Josey’s Store.   Josey’s Store is a wonderful amenity managed by the residents… for the residents!

Cura residents at the Lutheran Community at Telford, PA enjoy hot meals delivered daily to their rooms featuring a choice of two soups, two entrees such as ham or barbecue chicken, baked sweet potato and tiramisu!  Residents can also order fresh baked cookies, soft pretzels, ice cream sundaes, snack bags, cheddar popcorn and a slice of fresh baked pizza!  To help with basic needs, Cura operates a small grocery store that fills orders daily for residents like milk, eggs, fresh vegetables and bottled beverages.

Communities like Carver Ridge Senior Living in Carver, MN, now offer mobile hydration – a refreshing door-to-door service that promotes wellness! Drinking enough water each day is crucial for many reasons: to regulate body temperature, keep joints lubricated, deliver nutrients to cells and helps prevent infections!

And, everyone needs a “Happy Hour.”  The Cura dining team made it happen at Urbana Place Senior Living in Urbana, OH, a member of Tealwood Senior Living. Mai Thais and tropical fruit tarts are delivered to resident apartments.

 

 

Hospitals Re-Purpose Cafes to Support Healthcare Heroes

 

Caption:  Indiana Regional Medical Center Creates Convenient Grocery Shopping for Healthcare Workers

Mobile grocery marts are popping up all over to help our healthcare workers who don’t have time to visit the grocery store.  They are busy risking their health to help save lives.  Cura brings the store to them by re-purposing hospital cafeterias into a convenient shopping experience!

At Allegheny Health Network’s Jefferson Hospital in Jefferson Hills, PA, and at St. Clair Hospital in Pittsburgh, PA, staples like milk, loaves of bread, butter, eggs and iced tea are easily purchased from upright coolers.

Ordering pizza and other to-go meals are made easy for our healthcare “lifesavers” at Allegheny Health Network’s Allegheny Valley Hospital in Natrona Heights, PA.

At Indiana Regional Medical Center in Indiana, PA, the salad bar is now used as a grab-and-go like store where healthcare workers can find boxes of cereal, canned goods, pasta, pasta sauce, bread, peanut butter and jams – even paper goods like toilet paper!

Nanticoke Memorial Hospital‘s Riverview Cafe is now Cura’s Corner Market! Healthcare workers can shop for dinner featuring fresh assorted individually packaged raw meats kept frozen in the empty salad bar, along with containers of homemade sides from 11 am-7:30 pm. Grocery items are also available at the hospital located in Seaford, DE.

Cura is also here to help our healthcare “heroes” shop at Punxsutawney Area Hospital‘s café in Punxsutawney, PA, where the Cura team has it stocked with much needed grocery and other staples including paper towels and toilet paper!  According to Ron Burkhardt, Chef Manager for Cura at the hospital, is also collecting egg cartons, “Eggs are in high demand.  They are less expensive if I purchase on 2.5 dozen flats, which is where the egg cartons come in handy.  I sanitize the cartons I receive and then re-package the eggs in the cartons.”

At Marion General Hospital in Marion, IN, sales are soaring at their new grocery market which supports healthcare workers with an abundance of “at cost” offerings including fresh fruit, vegetables, and meats; dairy, pasta, sauces, soups, cereals & assorted dry goods!  In just three weeks, sales topped $10,000!  Marion will soon expand using its mobile POS system to offer the market to the other Marion General Hospital satellite locations.  Customers will fax in their orders and the team will package for them in advance.  What’s convenient about the “Drive Up, Pick Up” system is that healthcare employees will select the time for “pick up”, slide their badge for payment, while the team loads their orders in their vehicles!  Kudos to Cura’s team members Joy Michael, Andy Sheron & Sarah Gerstorff!

 

Caption:  Marion General Hospital’s Grocery Market 

Washington Health System including Washington Hospital and Washington Greene  in PA are offering family meals to go.  Every day is a different meal option and each week the menu changes.  Order by 10 a.m. and pick up at 4 p.m.  The hospital has also added groceries.  What a great way to make dinner time (and picking up some essential staples) more convenient for our healthcare heroes!

On your way home? Several “to-go” selections such as deli sandwiches, salads and desserts are prepared by the Cura team at Field Health System in Centreville Mississippi.  Great job in supporting your healthcare heroes!

Our healthcare workers are courageous people, the backbone of our healthcare system.  This is the least we can do to thank them and make their lives a little easier when they are shopping for their families.

Read more about our hospital mini markets in Food Management Magazine here.

 

 

A Day In The Life of Serving During a Pandemic

 

Caption:  Alyssa Dzurkovich, Student Dining Worker at Phoebe Berks

Senior living residents are living a new life since the pandemic.  Learn more from Cura culinary team members at Phoebe Berks, a senior living continuing care retirement community in Wernersville, PA, where Cura’s team prepares and delivers more than just meals…

Cura’s team includes 19 high school student servers from Conrad Weiser High School and Wilson High School who help to assemble 1,000 meals that are prepared fresh and delivered to resident door steps daily for breakfast, lunch and dinner.  According to Mark Olszewski, Cura General Manager of Dining at Phoebe Berks, we employ these dedicated student workers, who are managed by Lauren Brubaker and Tanya Cone, Dining Services Managers.  “These ladies are a very important part of our team – they manage the system.  They organize the delivery for the students and ensure the process runs smoothly.”

Alyssa Dzurkovich, 18, who lives in Wernersville, is one of the student workers.  She has been a member of the Phoebe dining team for two and a half years.  A server and dietary aide, Alyssa is also a senior at Wilson High School in West Lawn, PA.  Senior year is an important time – prom, graduation and just spending time with your friends.  There are 12 seniors, including Alyssa, who won’t be able to experience these special milestones. “It’s hard, but we’re trying to keep our senior class members positive,” she says.

Alyssa now has another role.  She and other student dining workers are also making a difference in the lives of the residents, helping them to remain positive and giving them cheer during this challenging time. They are drawing pictures on take-out containers and sending messages of love and “miss you” to the residents.   “The residents are very sweet people.  They thank us by writing us notes or messaging back,” says Alyssa.

 The day begins at 6 a.m. for the dining staff of 75.    As the team gets ready to take 225 “phone-in” meal orders from the residents as early as 7 a.m., Executive Chef Eric Shocket and Nate Phillips, Sous Chef, are very busy managing our back-of-the-house kitchen operations.  Together, all day, they prep, dice, sauté, grill, cook and bake.  They ensure our residents can select from several made-to-order options for breakfast and lunch including a variety of deli sandwiches and homemade chili!   Home cooked dinners always feature two specials that changes daily.  A sample dinner menu is minestrone soup, smoked sausage, baked lemon pepper catfish fillet, mashed potatoes, sauerkraut and spring vegetables.

Who can pass up desserts like cookies and pies baked fresh onsite like coconut custard and pecan!  In addition to a traditional Easter dinner, the dining team will prepare themed dinners including a recent St. Louis Barbecue themed dinner featuring ribs, big butter beans and cornbread!     “This is a special team.  We have adult team members who work 12 to 13-hour days to make sure our residents are fed and well cared for,” says Mark.

When asked if it was a difficult transition to go from traditional sit-down meals to all to-go orders, Mark and his team never missed a beat as this was not the first, but the third dining transition this year.  Just prior to the pandemic, over 130 independent residents were served their meals in the community’s auditorium due to an extensive front-of-the house renovation of their community dining rooms.  The dining team currently was using the auditorium to assemble meals, but now has moved to the newly renovated dining areas for assembly. “We just go with the changes and make sure that the residents never think that their dining experience is compromised.   We continue to prepare and serve a full menu, and will try to accommodate anything they desire,” says Mark.

Staples and other grocery items are also available for purchase through dining including milk, orange juice, iced tea, eggs, deli meat and salads by the pound, frozen Stauffer’s meals, breads sold by the loaf, freshly baked cookies, condiments and Turkey Hill ice cream…of course!  Our caring, young and responsible student workers will also grocery shop for other items.   Alyssa is part of the group of seven students who take the grocery lists of 90 residents and grocery shop for them at the local Redner’s.  “The residents are so thankful.  I really like them and my job at Phoebe,” says Alyssa.

Although Alyssa’s senior year will not be what she had hoped for, she and the group of student workers will always be remembered for the sacrifices they made — providing a special gift of compassion to our seniors!  Read more here in the Reading Eagle News.

 

Meet Cura Culinary Personalities

 

Caption: Chef Eileen with Cook Derrick Drayton Prepare Fried Chicken!

Cura is best known for enhancing life around great food, but did you know that team members are also famous culinary personalities featured in their communities and hospitals?  Meet some of our personalities who are providing an element of entertainment to dining!

Cooking with Eileen creates healthy and innovative entertainment for our residents through physical distancing!  Director of Dining Eileen Goos, CDM, CFPP, at Presbyterian Communities of South Carolina at Summerville, is the star chef of the show, conducting live culinary demonstrations that are streamed to resident apartments through the community’s in-house tv channel.

Cooking with Eileen debuted in late March 2020 featuring how to create the best-tasting tuna avocado salad in Summerville, SC!  The recipe called for tuna, red onion, colorful peppers and fresh avocado seasoned with fresh grated lemon and olive oil. Chef Eileen prepared her recipes step by step, and even addressed the nutritional benefits of tuna and avocado – both heart-healthy ingredients!    “We did a resident survey of what they liked best about Cooking with EileenResidents enjoyed the show, but especially loved the nutritional benefits that I provide.”

Cooking with Eileen is now a staple program at Summerville.  During the second show, Chef Eileen prepared a pork tenderloin with sautéed spinach, which will be on the Summerville menu once dining rooms reopen.   The most popular segment by far was fried chicken, one of the most treasured foods of the south!  “Preparing fried chicken is a two-day process.  Together with my cook, Derrick Drayton, we brine the chicken and let it set overnight so it soaks in buttermilk.  The next day we drain the chicken, bread, and then deep fry in canola oil (no trans-fat),” says Chef Eileen.  A Summerville activities staff member even stopped by the Cooking with Eileen set dressed as a fried chicken!

At press time, Cooking with Eileen was taking it outside – preparing for an All-American traveling cook out!   The Cooking with Eileen team will place their grill on a flat-bed trailer and drive it to several spots throughout campus.   The trailer is decorated with red, white and blue streamers and balloons giving it an authentic All-American look.  Once the grill arrives, residents are encouraged to come out on their porch and enjoy the cook-out where Chef Eileen is grilling burgers, hot dogs and corn on the cob, later served for lunch to residents in their apartments.    “Since we can only hit a little bit of the campus at one time, the event will take us three weeks to travel throughout the entire community, “says Chef Eileen.

Before moving to SC to manage the Summerville community, Chef Eileen managed the food service for Cura at St. Anne’s Community and last served as the director of dining at Phoebe Richland, both located in PA.  Residents love Chef Eileen wherever she manages!    Chef Eileen was also featured in FoodService Director Magazine in Feb. 2020 for being the “first” senior living community to participate in Scrumptious South Carolina, a local fundraiser that benefits victims of child abuse.

Jovane Stephens, dining assistant at Allegheny Health Network’s (AHN) Jefferson Hospital, made a cameo appearance in AHN’s commercial on the importance of staying home!  Jovane is the fifth person in the commercial who exclaims “Get Back on that Couch!”  The commercial is currently airing throughout Pittsburgh. 

Jovane joined Cura in 2016 and was the recent recipient of the Recognize and Acknowledge Valued Employees (RAVE) award!  RAVE is an Allegheny Health Network (AHN) award that honors employees who provide exemplary care or service to patient, a patient’s relative, friend or a fellow employee.   Jovane was one of two Cura employees who received the RAVE award, the first time that non-AHN employees received the awards!

A patient remarked on Jovane’s dedication to the people he serves:  “I had a test which caused me to miss breakfast.  When I returned, Jovane called my room and asked if a bagel was delivered.  When I said no, he promptly took my order and had an early lunch tray delivered.  This really had an impact on me and my stay.  Every time he comes to the floor, he is upbeat and positive.  He is truly a model employee.”

Punxsutawney “Phil’s” café news from Chef Manager Ron Burkhardt is published monthly and features everything from menu offerings, COVID-19 refresher tips, to what’s available in the new grocery market at Punxsutawney Area Hospital in PA!   In fact, the new market, made possible by Ron and his team, recently made the local Punxsutawney news for helping those on the frontlines at the hospital who have little opportunity to go grocery shopping.  The market is stocked with several staples including paper towels and toilet paper!  Ron is also collecting egg cartons, “Eggs are in high demand.  They are less expensive if I purchase on 2.5 dozen flats, which is where the egg cartons come in handy.  I sanitize the cartons I receive and then re-package the eggs in the cartons,” says Ron.

Keep on the look out for more of “Cura’s” culinary personalities…

 

 

 

 

 

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Masked Heroes

 

Caption:  Sheila Shepherd, Mask Hero at St. Clair Hospital

Masks have become as commonplace as having a cell phone!   So, why not personalize or have a mask created that is reflective of you!

That’s what Sheila Shepherd, a full-time cook for St. Clair Hospital in Pittsburgh has been “stitching” in her spare time!  According to Sheila who is known for her chicken Marsala and caramel brownies, “I started to sew masks for my sister, Michelle Sieman, who is a cancer survivor.  Because she is high risk, I wanted her to be best protected.”

Sheila, who is from Castle Shannon, PA, is donating her time by sewing hundreds of one-of-a-kind masks with materials of her customers’ choice.  She uses a surgical style mask pattern, creating them with a non-woven fabric to filter the mask.    “I started looking online and adapted my mask with a built-in interface (a stiffener for the fabric), which provides additional protection for the filter you choose.”  Sheila suggests heap sweeper bags or furnace filters.   The pockets are designed so that the elastic can be removed or replaced with another material.

“Another unique addition are the pockets sewn on the side of each mask.  Instead of sewing the elastic into the side of the mask, the elastic is threaded through the pocket so the customers have a choice of the fasteners,” she says.

To date, Sheila has sewn and sold 350 masks, and is busy filling 225 additional orders for nurses, housekeepers, dining team members, family and friends!

This isn’t her first go at sewing.  Sheila grew up in a household of sewing and crochet enthusiasts.  Her mother, grandmother and great-grandmother sewed all of her and her sister’s Halloween costumes, and special occasion dresses for prom and communion.  “We always had a one of a kind!”

At a cost of only $1.50 per mask, which covers only the cost of the material, Sheila donates her time, along with her sister and her sister’s daughters, Shannon and Emily, who have also volunteered to help pin and iron the fabric!

When asked what the most popular fabrics are?  “Sugar skulls, comic book characters from Marvel Comics and Star Wars.  Pittsburgh Steelers and Penguins fabrics have also picked up.”

Sheila wasn’t doing this for recognition – “I was doing this to help keep the people I serve and work with safe, and most of all, my sister, who is my inspiration in continuing our ‘one of a kind’ family tradition,” says Sheila.

In other mask news, Mary Coward, a supervisor at Allegheny Health Network at Allegheny Hospital in Natrona Heights, PA, made 100 masks for the dining team.

 

Caption:  Supervisor Mary Coward from Allegheny Health Network Allegheny Valley Hospital

Cura was also proud to facilitate the purchase of ONE MILLION coffee filters for Holy Redeemer Health System in Philadelphia for their idea to adapt as masks for healthcare workers. Cura also worked with their vendor, Philly Pretzel Factory Abington, that worked with Cura on the purchase of 50,000 bags. Workers place their masks in the bags when they remove them to eat lunch.  Cura’s culinary team provides personal-centered care to the Holy Redeemer Hospital at the Meadowbrook campus and to St. Joseph’s Manor Care.

 

 

Cura Partners with New Communities

 

Caption:  The Homestead at Rochester in Minnesota

Cura is proud to announce new dining services partnerships!  At Lakewood, a Lifespire Community in Richmond, VA, the Cura team is honored to service this vibrant and premier continuing care retirement community that is well known for its friendly culture of service excellence and hospitality. This is the second food and beverage contract that Lifespire awarded to Cura. Earlier this year, Cura was selected for its senior living dining and clinical expertise at The Chesapeake in Newport News, VA.

The Lakewood family is excited about this new relationship. Our tradition of excellent food will be enhanced with this partnership. We are most impressed with the alignment of values and culture between Lakewood, a LifeSpire community, and Cura,” says Barrett Way, Lakewood’s Executive Director.   During this challenging time, Cura has quickly transitioned the way that residents are served keeping them safe, healthy and well-nourished.    “Our team immediately adapted to the COVID-19 pandemic by creating alternative menus and delivery services. Breakfast, lunch and dinner continue to be prepared fresh focusing on regional tastes and pre-packaged in to-go containers. Servers deliver personally to all independent and assisted living residents’ doorsteps so they never have to leave the safety of their home.”

Cura also opened The Homestead at Rochester in MN.  In addition to full-service dining, Cura operates two retail operations. Homestead outsourced to Cura after managing for one year as a self-operated dining location.   “We are certain Cura’s personalized management style and a dedication to preparing fresh and quality food will be appreciated by Homestead residents. They will experience our high level of food service and hospitality, as well as our team’s caring and nurturing culture,” says Michael Meszaros, Partnership Resource Manager for Healthcare.  

Cura’s nutritional standards at both Lakewood and Homestead will create a healthy, well-focused and most of all- delicious food experiences.  Cura’s fresh and made-to-order food include a wide selection of chef-inspired entrees at each meal, made-to-order options, oven-baked pizza, entrée salads and homemade soups. For those with special nutritional requirements, Cura provides gluten-free, allergen-friendly, vegetarian and vegan culinary options.

Through Cura’s BeWell wellness program and innovative marketing, residents will experience monthly food and seasonal promotions, in addition to encouraging personal growth and independence through hospitality-related activities and special events such as chef competitions, cooking classes, gardening, harvest days and brew clubs.

Cura’s contributions to therapeutic innovations and outstanding outcomes are also made possible by Handcrafted Delights and Puree Creations℠, which appeal to families researching optimal dining care. Studies show that residents who participate in these programs not only increase their food consumption when they enjoy the meals they are served, but also feel a greater sense of dignity when they can rely less on medications and nutritional supplements.

Cura’s management team at Lakewood: Executive Chef Steven Perez; Interim Director of Dining Jeff Kostelnick; Registered Dietitian Darian Carter; and Assisted Director Melissa Dixson.

Cura’s management team at Homestead:  Director of Dining Services, Darci Baumann; Executive Chef, Matt Sams

 

Lakewood, A Lifespire Community Partners with Cura

 

Richmond, VA, April 9, 2020 — Cura, a member of the Elior North America family of culinary management companies, is proud to announce a new dining services partnership with Lakewood, a Lifespire Community in Richmond, Va. The team is honored to service this vibrant and premier continuing care retirement community that is well known for its friendly culture of service excellence and hospitality. This is the second food and beverage contract that Lifespire awarded to Cura. Earlier this year, Cura was selected for its senior living dining and clinical expertise at The Chesapeake in Newport News, Va.

Residents at Lakewood will enjoy the resident-centered culinary experience, well-received at its sister community, The Chesapeake.  According to David Nicholson, Cura district manager, “We are certain Cura’s personalized management style and a dedication to preparing fresh and quality food will be appreciated by Lakewood’s residents. They will experience our high level of food service and hospitality, as well as our team’s caring and nurturing culture.”

The Lakewood family is excited about this new relationship. Our tradition of excellent food will be enhanced with this partnership. We are most impressed with the alignment of values and culture between Lakewood, a LifeSpire community, and Cura,” says Barrett Way, Lakewood’s executive director.   During this challenging time, Cura has quickly transitioned the way that residents are served keeping them safe, healthy and well-nourished.    “Our team immediately adapted to the COVID-19 pandemic by creating alternative menus and delivery services. Breakfast, lunch and dinner continue to be prepared fresh focusing on regional tastes and pre-packaged in to-go containers. Servers deliver personally to all independent and assisted living residents’ doorsteps so they never have to leave the safety of their home.”

 Cura’s nutritional standards throughout Lakewood will create a healthy, well-focused and most of all- delicious food experience.  Cura’s fresh and made-to-order food include a wide selection of chef-inspired entrees at each meal, made-to-order options including grilled seafood and steak, oven-baked pizza, entrée salads and homemade soups. For those with special nutritional requirements, Cura provides gluten-free, allergen-friendly, vegetarian and vegan culinary options.

Through Cura’s BeWell wellness program and innovative marketing, residents will experience monthly food and seasonal promotions, in addition to encouraging personal growth and independence through hospitality-related activities and special events such as chef competitions, cooking classes, sustainable gardening, harvest days and brew clubs.

Cura’s contributions to therapeutic innovations and outstanding outcomes are also made possible by Handcrafted Delights and Puree Creations℠, which appeal to families researching optimal dining care. Handcrafted Delights revolutionizes traditional nutrient-supplementing snacks with visually appealing and tasty treats that use pantry stables and produce already available in the kitchen. Puree Creations℠ meets the challenge of adequately nourishing patients with dysphagia by preparing real foods, freshly prepared and attractively structured. Studies show that residents who participate in these programs not only increase their food consumption when they enjoy the meals they are served, but also feel a greater sense of dignity when they can rely less on medications and nutritional supplements.

 Cura’s management team includes: Executive Chef Steven Perez; Interim Director of Dining Jeff Kostelnick; Registered Dietitian Darian Carter; and Assisted Director Melissa Dixson.

About Cura
Cura is a highly responsive and innovative dining services and hospitality provider dedicated to a mission of Enhancing Life Around Great Food. As part of Elior North America, the Cura team enhances peoples’ lives through culinary innovation and a commitment to providing exemplary service.   Curahospitality.com

About Elior North America
Elior North America enhances people’s lives through culinary innovation and a commitment to providing exemplary service. The family of companies, with more than 20,000 team members, provides foodservice solutions and catering to more than 1,500 client accounts in five industry segments across the continental United States. Elior North America is among the top five contract foodservice companies in the United States. The company is part of the European contract catering firm Elior Group. Learn more at www.elior-na.com.

 About Lakewood

The Lakewood carefree retirement community in Richmond, Va., combines cutting-edge innovation and programming with natural beauty and superior hospitality. Nestled on 128 wooded acres inside a peaceful residential neighborhood, it basks in a hometown feel that’s lush in life-enriching amenities and services. http://www.lakewoodwestend.org/

Cura Enters First Food and Beverage Contract In Virginia “Partners with The Chesapeake”

Canonsburg, PA, January 24, 2020 — Cura, a member of the Elior North America family of culinary management companies, is proud to announce a new dining services partnership with The Chesapeake, a Lifespire Community in Newport News, VA.  This is the first senior living community where Cura manages food service in the state of Virginia!

A leading specialist in senior living dining, Cura began services on January 20th.  The team is honored to serve top quality food, service and clinical expertise at this vibrant and premier continuing care retirement community that has served the Hampton Roads area for over 50 years!

Not a stranger to the southeastern part of the United States, Cura’s success is already experienced in South Carolina communities.   According to David Nicholson, Cura District Manager, “Cura’s operational excellence at these communities and others throughout our service areas, resonated with The Chesapeake administration.  They were able to experience our personalized management style, dedication to preparing fresh and quality food and our firm’s caring and nurturing culture.”

The Cura leadership team also took the time to meet and listen to residents who call The Chesapeake their home.   “Cura values and places a great importance on resident input.  This is their home, so as their food service partner, our goal is to create a resident-centered culinary experience that reflects their lifestyle, regional tastes and traditions of The Chesapeake community,” adds Nicholson.

“The Chesapeake family is excited about this new relationship. Our tradition of excellent food will be enhanced with this partnership. We are most impressed with the alignment of values and culture between The Chesapeake, a LifeSpire community, and Cura,” says David Loop, Executive Director for The Chesapeake.

 Cura’s nutritional standards throughout The Chesapeake will create a healthy, well-focused and most of all- delicious food experience.  Cura’s fresh and made-to-order food include a wide selection of chef-inspired entrees at each meal, made-to-order options including grilled seafood and steak, oven-baked pizza, entrée salads and homemade soups.  For those with special nutritional requirements, Cura provides gluten-free, allergen-friendly, vegetarian and vegan culinary options.

Through Cura’s Be Well wellness program and innovative marketing, residents will experience monthly food and seasonal promotions, in addition to encouraging personal growth and independence through hospitality-related activities and special events such as chef competitions, cooking classes, sustainable gardening, harvest days and brew clubs!

Cura’s contributions to therapeutic innovations and outstanding outcomes are also made possible by Handcrafted Delights and Puree Creations℠, which appeal to families researching optimal dining care.  Handcrafted Delights revolutionizes traditional nutrient-supplementing snacks with visually appealing and tasty treats that use pantry stables and produce already available in the kitchen!  Puree Creations℠ meets the challenge of adequately nourishing patients with dysphagia by preparing real foods, freshly prepared and attractively structured.  Studies show that residents who participate in these programs not only increase their food consumption when they enjoy the meals they are served, but also feel a greater sense of dignity when they can rely less on medications and nutritional supplements.

Cura will also offer its renovation consultation expertise to The Chesapeake’s future health center’s redesign.  Cura has supported clients whose renovations have received awards by the International Environments for the Aging, and WELL Certified, which improves the health and well-being of residents, staff and visitors.

Cura’s management team includes:  Bruce Molloy, Director of Dining; Idrain Brooks, Executive Chef; Emily Blake, Registered Dietitian; Patricia Johnson, Dining Room Manager and Chris Myrsten, Assistant Director of Dining.

About Cura
Cura is a highly responsive and innovative dining services and hospitality provider dedicated to a mission of Enhancing Life Around Great Food. As part of Elior North America, the Cura team enhances peoples’ lives through culinary innovation and a commitment to providing exemplary service.   Curahospitality.com

About Elior North America
Elior North America enhances people’s lives through culinary innovation and a commitment to providing exemplary service. The family of companies, with more than 20,000 team members, provides foodservice solutions and catering to more than 1,500 client accounts in five industry segments across the continental United States. Elior North America is among the top five contract foodservice companies in the United States. The company is part of the European contract catering firm Elior Group. Learn more at www.elior-na.com.

 About The Chesapeake

At The Chesapeake, nurturing our residents’ minds, bodies and spirits permeates our culture in everything we do.  Life at The Chesapeake is about empowering you to chart your own course for retirement.  The maintenance-free lifestyle here gives you more time and more freedom, so whatever it is you love to do, you can do it.  Remain active in all the community organizations you enjoy, dive deeper into a lifelong hobby, explore a new interest, learn something new, or take advantage of The Chesapeake’s full calendar of activities, trips and social events.  For more information about The Chesapeake, please visit www.thechesapeake.org

 

 

Cura Announces Promotions; Increases Footprint in Senior Living, Healthcare Sectors

 

Cura is pleased to announce the following promotion and appointments!   According to Lisa Schairer, Managing Director of Cura, “We are excited about their expertise and how their roles will help grow the Cura brand and increase its footprint in the senior living and healthcare sectors.”

T.J. Alibrio has been promoted to Managing Director of Growth for Cura.

In his new role, T.J. will build and nurture our team of healthcare and senior living Business Development Directors along with our Client Partnership Development Director in pursuit of both our new business and client retention goals.

Having joined Cura earlier this year, T.J. brings more than 30 years of experience in healthcare and contract foodservice management.  He offers a balanced and collaborative approach and style to deliver growth outcomes that benefit all stakeholders.  His understanding of both Acute Care and Senior Living is unique in that he has spent half his career in each segment.  In addition, his background includes time spent in operations, client retention and new business development, where he led high-impact efforts during his successful tenure in each discipline.   T.J. holds a Bachelor of Science in Business Management and Health Services Administration from Springfield College in Springfield, MA.

Chris Opper, Cura’s Client Relationship Partner.

In this newly created role, Chris will align his efforts to support Cura leadership with strategies focused on client retention, contract renewals and new client partnership opportunities.

A seasoned Operator serving the majority of his career with Morrison Healthcare, Chris most recently served as Vice President of Operations where he oversaw the successful conversion and transformation of a $40M, six-hospital system with 45 managers, based in central Ohio.  As Vice President of Operations at the Mayo Clinic Enterprise in Rochester, MN, Chris and his team were responsible for 23 locations, with a combined annual business volume of $100M.  Chris served as a Regional Director of Operations in Chicago, where he supported the food and nutrition programs throughout 17 healthcare locations, achieving 100% client and business retention.  As Director of Food and Nutrition at Northwestern Memorial Hospital System in Chicago, Chris reduced year-over-year food costs, while increasing retail customer and employee engagement.  Prior to joining Morrison Healthcare, Chris was a Corporate Chef with FOOD FOR THOUGHT CATERING in Lincolnwood, IL; an Executive Chef for Aramark at the Chicago Botanic Garden in Glencoe, IL; and Executive Chef for Wolfgang Puck Catering and Events in Chicago.   Chris holds an Associate Degree in Occupational Studies and Culinary Arts from The Culinary Institute of America in Hyde Park, NY.

Shannon Mallozzi to Director of Marketing for Cura.

Shannon will oversee all marketing-related activities, including account level business building growth, sales enablement and program development to enhance Cura’s efforts in promoting an exceptional customer experience.

Shannon brings over 20 years of product marketing, brand management, solutions selling and corporate communications to her new role.  As Vice President of Sales and Marketing for the Enright CorporationShannon coordinated and managed the installation of their new Catholic Health Services account, the largest customer roll-out in this company’s history. Shannon also served as Vice President of Marketing and Public relations for Future Tech Enterprise, an IT Solutions provider, where she developed a strategic marketing and public relations plan that rebranded the firm’s corporate identity from a Value-Added-Reseller to an IT Solutions & Services Provider.  At RoyalBlue Technologies, Shannon worked with the Vice President of Sales to establish a U.S. presence for this UK-based software provider. Shannon has also provided marketing consulting to several organizations, including the management of IBM’s SIGA solutions product launch.  Additionally, Shannon has served as a Consultant to ACC Construction, where she oversaw their website rebranding and collateral creation for flagship clients, including Tiffany & Co., E*Trade, and Marshalls, to promote their leadership in the retail sector.  A graduate of Iona College (New Rochelle, NY) with a Bachelor of Science degree in Journalism and Broadcasting, Shannon holds a Master of Science degree in Mass Communication.

Daniel Cleary, who recently joined Cura as a Corporate Chef.

An accomplished Executive Chef with a strong combination of culinary, operations and menu development expertise, Daniel successfully served high profile restaurants and catering companies in Minneapolis, MN.

As the Corporate Executive Chef for Luzette Catering, Daniel was responsible for all culinary and back-of-house multi-unit operations.  Daniel managed inventory, budgets, menu development and standardization.  Daniel was also responsible for the hiring, training and development of 50 staff members.

At the Park Tavern, Daniel served as Executive Chef where he managed $6 million dollars in annual food and production costs for this 300-seat, high volume, casual restaurant.  Daniel successfully executed large catered special events for up to 650 guests, where he creatively developed menus reflecting numerous regional and cultural influences.   As the Executive Chef at the 8th Street Grill, Daniel managed operations for this $4 million dollar restaurant.  During his successful tenure here, Daniel had full profit and loss accountability, customer service, purchasing, inventory, menu development and catering responsibilities.  Additionally, Daniel has also served as Executive Chef and as a Food and Beverage Director for hotels and country clubs.   Daniel holds an Associate Degree in Culinary Arts from the Culinary Arts American Culinary Academy in Atlanta, GA.

Siri Sirichanvimol, MS, RDN, LD/N, Cura Director of Nutrition and Wellness

Siri has over 25 years of experience in senior national clinical and nutrition leadership roles, serving contract management and independent hospitals.

Prior to joining Cura, Siri served Sodexo Healthcare USA where she was the Director of Technical Sales, Nutrition and Patient Dining, providing the clinical expertise to support Sodexo’s growth.

As a Senior Regional Nutrition Manager for Sodexo, Siri supported over 100 hospitals, 40 sales and coordinated new food and nutrition openings in over 30 hospitals and health systems including Jackson Miami Health System FL, Tampa General Hospital FL, Grady Medical Center GA, and Baptist Health System AR.  Siri was instrumental in the development and execution of several wellness programs including CORE 4 Kids Health and Wellness and the John Hopkins All Children’s Hospital Community Health and Wellness Program.  Siri has conducted over 36 strategic account regulatory compliance audits resulting in zero deficiencies.  Siri was also responsible for creating mentoring programs to develop dietitian and nutrition leaders throughout the organization.   Siri served as the Clinical Nutrition Manager for NYU Langone Medical Center, New York City, where she managed a 780- bed Magnet teaching hospital including 14 dietitians, 4 dietetic interns, and 11 student volunteers per year.  Siri was also the Assistant Director of Food and Nutrition and the Pediatric and Adult Nutrition Coordinator for St. Luke’s Roosevelt Hospital in New York City.   Siri graduated with a Bachelor of Science Degree from the State University of New York, College at Plattsburgh.  She also holds a Master of Science in Clinical Nutrition from New York University, Steinhardt School of Education, where she also served as an adjunct professor teaching pediatric nutrition and medical nutrition therapy.

 

 

 

 

 

 

About Cura
Cura is a highly responsive and innovative dining services and hospitality provider dedicated to a mission of Enhancing Life Around Great Food. As part of Elior North America, the Cura team enhances peoples’ lives through culinary innovation and a commitment to providing exemplary service.   Curahospitality.com

About Elior North America
Elior North America enhances people’s lives through culinary innovation and a commitment to providing exemplary service. The family of companies, with more than 20,000 team members, provides foodservice solutions and catering to more than 1,500 client accounts in five industry segments across the continental United States. Elior North America is among the top five contract foodservice companies in the United States. The company is part of the European contract catering firm Elior Group. Learn more at www.elior-na.com.